Biological Activities of Fermented Rosmarinus officinalis L. Extracts and Application for Cosmetic Ingredient

This study examined the fermented rosemary obtained using various microorganisms (Bacillus subtilis, BS; Saccharomyces cerevisiae, SC; Lacticaseibacillus casei, LC; Levilactobacillus brevis, LB; Lactiplantibacillus plantarum, LP).The total polyphenol content, total flavonoid content, DPPH radical scavenging, ABTS radical scavenging, and FRAP value of Rosmarinus officinalis L. fermented products was the highest in the LC fermented products (P<0.05).The antibacterial activities of all R. officinalis L. fermented products were better than the non-fermented group at a concentration of 5 mg/disc, 10 mg/disc (P<0.05) against Staphylococcus aureus and Pseudomonas aeruginosa.The nitrite scavenging ability of all R. officinalis L. fermented products was better than the non-fermented group.The tyrosinase and elastase inhibition activities of R. officinalis L. fermented products were the highest in the LC fermented products.Therefore, fermented rosemary products are expected to be useful as natural ingredients for functional food.