A lactobacillus plantarum and application thereof in increasing content of curcumin in fermentation product

Abstract

The application provides a kind of Lactiplantibacillus plantarum and its application in increasing the content of curcumin in fermentation product.The Lactiplantibacillus plantarum of the application has been preserved in Guangdong Microbial Culture Collection Center on November 13, 2025, the address of preservation is No. 59 Building, 5th Floor, Guangzhou Xianlie Middle Road 100 Courtyard, the preservation number is GDMCC No: 67293, which can be directional enrichment of curcumin, solve the defects of limited biological transformation pathway, insufficient biological transformation capacity and low conversion efficiency of traditional strains.

Description

Technical Field

[0001] This invention relates to the field of fermentation technology, and in particular to a plant lactobacillus and its application in increasing the curcumin content in fermentation products. Background Technology

[0002] With the increasing prevalence of drinking in social settings, problems such as acute alcohol poisoning, liver damage, and hangovers caused by excessive alcohol consumption are becoming more prominent, creating a real market demand for hangover remedies. However, the current market is fragmented and chaotic, with inconsistent product quality and a lack of unified standards for ingredient safety and hangover relief, failing to meet consumers' core demands for safety and effectiveness.

[0003] Curcumin is widely found in the rhizomes of ginger plants and is a natural polyphenolic secondary metabolite with significant medicinal and application value. It can inhibit the release of inflammatory factors, scavenge free radicals, protect liver cells (prevent and treat fatty liver and cirrhosis), regulate tumor cell signaling pathways, improve insulin resistance, and protect the nervous system. In the cosmetics field, it can fight aging and lighten spots, and in the food field, it can be used as a natural colorant and antioxidant. It is a highly promising ingredient for hangover relief and liver protection.

[0004] However, traditional processing techniques have significant limitations: On the one hand, turmeric cell walls are dense (containing a large amount of cellulose and hemicellulose), and traditional solvent extraction methods (such as 70% ethanol reflux extraction) not only require high-temperature treatment (80-90℃), which easily destroys active ingredients such as curcumin, but also pose a risk of residual organic matter such as ethanol, making safety difficult to guarantee. Moreover, the curcumin release rate is less than 5%, failing to achieve targeted enrichment. On the other hand, traditional strain fermentation methods often use strains with weak and non-specific functions, resulting in low conversion efficiency of functional components and unclear effects, making it difficult to achieve effective efficacy measurement. This not only fails to meet the market's demand for safe and efficient products, but also further exacerbates the current chaotic and cumbersome market situation.

[0005] Microbial fermentation technology can avoid the problem of organic residues associated with traditional solvent extraction, while simultaneously improving the extraction rate and enrichment of curcumin. It also generates derivatives with higher bioavailability through enzymatic hydrolysis, saving on reagent costs and energy consumption associated with chemical extraction. Therefore, screening for highly efficient enzyme-producing strains and optimizing fermentation process parameters to enhance the content and activity of curcumin and its derivatives in ginger family plant fermentation products has become a core research direction for addressing current market pain points and developing high-quality hangover relief products. Summary of the Invention

[0006] The purpose of this invention is to provide a *Lactobacillus plantarum* and its application in increasing the curcumin content in fermentation products. This invention utilizes a specific *Lactobacillus plantarum* strain to effectively enrich curcumin and produce curcumin-rich fermentation products. These fermentation products therefore possess the abilities to relieve hangovers, protect the liver, reduce inflammation and pain, and can be used to prevent and treat hangovers, eliminate post-drinking symptoms, and alleviate alcoholic liver damage.

[0007] This invention provides a Lactiplantibacillus plantarum, which was deposited on November 13, 2025, at the Guangdong Provincial Center for Microbial Culture Collection, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC No:67293.

[0008] This invention provides an application of the above-mentioned Lactiplantibacillus plantarum in increasing the curcumin content in fermentation products.

[0009] This invention provides a fermentation method for increasing the curcumin content in fermentation products of Lactiplantibacillus plantarum, comprising: inoculating the above-mentioned Lactiplantibacillus plantarum into fermentation raw materials for fermentation treatment to obtain fermentation products containing curcumin.

[0010] In the fermentation method described above, the inoculum amount of Lactiplantibacillus plantarum is 1.0-2.0% (v / v) based on the volume of the fermentation feed.

[0011] The fermentation method described above includes the following conditions: fermentation temperature of 32-42℃ and fermentation time of 4-8 days.

[0012] In the fermentation method described above, the preparation method of the fermentation raw materials includes:

[0013] Enzymatic hydrolysis of Curcuma species raw materials was performed using cellulase and amylase to obtain enzymatic hydrolysis products;

[0014] A carbon source is added to the enzymatic hydrolysis product to obtain the fermentation feedstock.

[0015] In the fermentation method described above, the amount of cellulase added is 0.5-1.5 wt% based on the total mass of the Curcuma spp. raw material; and / or,

[0016] The amount of amylase added is 0.5-1.5 wt% based on the total mass of the Curcuma genus plant material; and / or,

[0017] The enzyme activity of cellulase is 10,000-30,000 U / g; and / or,

[0018] The enzyme activity of amylase is 5000-20000 U / g; and / or,

[0019] The enzymatic hydrolysis conditions include: a hydrolysis temperature of 55-65℃ and a hydrolysis time of 0.5-1.5 h.

[0020] The fermentation method described above, wherein the turmeric plant material is obtained by mixing turmeric plants and water at a mass-to-volume ratio of 1:5-15; and / or,

[0021] The amount of carbon source added is 3-7% (m / v) based on the total volume of the Curcuma genus plant raw materials.

[0022] The present invention provides a fermentation product of Lactiplantibacillus plantarum prepared by the above-mentioned fermentation method, wherein the content of curcumin in the fermentation product of Lactiplantibacillus plantarum is ≥2700 mg / L.

[0023] This invention provides the application of the above-mentioned fermentation product of Lactiplantibacillus plantarum in the preparation of related products for preventing and treating alcohol intoxication, reducing alcoholic liver damage, anti-inflammatory and antioxidant purposes.

[0024] This invention provides a strain of *Lactiplantibacillus plantarum*, which was deposited on November 13, 2025, at the Guangdong Provincial Microbial Culture Collection Center, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC No: 67293. The *Lactiplantibacillus plantarum* strain provided by this invention can directionally enrich curcumin, overcoming the limitations of traditional strains in terms of limited biotransformation pathways, insufficient biotransformation capacity, and low transformation efficiency. It significantly promotes the accumulation of total curcumin, the target component, and solves the problems of single function and low efficiency of traditional strains. Attached Figure Description

[0025] Figure 1 This is a flow chart of the fermentation process in one embodiment of the present invention;

[0026] Figure 2 This is a graph showing the curcumin content of a single strain in one embodiment of the present invention;

[0027] Figure 3 This is a graph showing the curcumin content results of the compound strains and fermentation days in one embodiment of the present invention;

[0028] Figure 4 This is a graph showing the curcumin content results of different strains inoculated with different amounts in one embodiment of the present invention;

[0029] Figure 5This is a graph showing the curcumin content at different fermentation temperatures in one embodiment of the present invention;

[0030] Figure 6 This is a graph showing the curcumin content results with different carbon source addition amounts in one embodiment of the present invention;

[0031] Figure 7 This is a response surface plot of fermentation temperature, strain inoculum size, and curcumin content in one embodiment of the present invention;

[0032] Figure 8 This is a contour plot of fermentation temperature, strain inoculum amount, and curcumin content in one embodiment of the present invention;

[0033] Figure 9 This is a response surface plot of fermentation temperature, carbon source addition amount, and curcumin content in one embodiment of the present invention;

[0034] Figure 10 This is a contour plot of fermentation temperature, carbon source addition amount, and curcumin content in one embodiment of the present invention;

[0035] Figure 11 This is a response surface plot of strain inoculation amount, carbon source addition amount, and curcumin content in one embodiment of the present invention;

[0036] Figure 12 This is a contour plot of the strain inoculation amount, carbon source addition amount, and curcumin content in one embodiment of the present invention;

[0037] Figure 13 This is a diagram showing the result of intoxication time in one embodiment of the present invention;

[0038] Figure 14 This is a diagram showing the sobering-up time results in one embodiment of the present invention;

[0039] Figure 15 This is a graph showing the acetaldehyde dehydrogenase content in blood in one embodiment of the present invention;

[0040] Figure 16 This is a graph showing the content of alcohol dehydrogenase in blood in one embodiment of the present invention;

[0041] Figure 17 This is a graph showing the result of a rotor speed of 10 rpm / s in one embodiment of the present invention;

[0042] Figure 18 This is a graph showing the result of a rotor speed of 20 rpm / s in one embodiment of the present invention;

[0043] Figure 19 This is a graph showing the result of a rotor speed of 30 rpm / s in one embodiment of the present invention;

[0044] Figure 20This is a graph showing the result of a rotor speed of 40 rpm / s in one embodiment of the present invention;

[0045] Figure 21 This is a histopathological image from one embodiment of the present invention. Detailed Implementation

[0046] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below. The specific embodiments listed below are merely descriptions of the principles and features of the present invention, and the examples are only for explaining the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0047] Traditional curcumin extraction technology primarily uses 70% ethanol reflux extraction, which has low extraction efficiency, yielding only 3%-5% curcumin. Furthermore, the process requires high-temperature treatment at 80-90℃, which can easily destroy active ingredients like curcumin and poses a safety risk due to residual organic matter from ethanol. Traditional strain fermentation techniques for obtaining curcumin mostly use strains with weak and non-specific functions, without optimization for targeted curcumin enrichment and residue avoidance, resulting in weak effects in related hangover remedies. Both of these factors contribute to the proliferation and confusion of hangover remedies on the market, making it difficult to guarantee their quality and safety, and failing to meet consumers' core demand for safe and effective hangover remedies.

[0048] Therefore, in order to selectively enrich curcumin, the first aspect of this invention provides a plant lactobacillus plantarum, which was deposited on November 13, 2025 at the Guangdong Provincial Center for Microbial Culture Collection, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC No:67293.

[0049] The *Lactiplantibacillus plantarum* (named *Lactiplantibacillus plantarum* LP 2301 in this example) provided by this invention can directionally enrich curcumin, overcoming the shortcomings of traditional strains in terms of limited biotransformation pathways, insufficient biotransformation capacity, and low transformation efficiency. Experimental testing showed that the curcumin content in the fermentation feed was 2039.37 mg / L, while *Lactiplantibacillus plantarum* LP 2301, under traditional fermentation conditions, effectively increased the curcumin content in the fermentation product (≥2700 mg / L), with a curcumin enrichment rate ≥130%. Therefore, the *Lactiplantibacillus plantarum* provided by this invention promotes curcumin dissolution and directional enrichment. Its fermentation process exhibits complex and highly efficient transformation characteristics not found in other strains, significantly promoting the accumulation of total curcumin, the target component, and solving the problems of single function and low efficiency of traditional strains.

[0050] Based on the above research, a second aspect of the present invention provides the application of the above-mentioned Lactiplantibacillus plantarum in increasing the curcumin content in fermentation products.

[0051] Experimental verification showed that the curcumin content of the fermentation product obtained after fermentation of Lactiplantibacillus plantarum (named Lactiplantibacillus plantarum LP 2301 in the examples) provided by the present invention was significantly increased, and therefore it can be used to increase the curcumin content in the fermentation product.

[0052] A third aspect of the present invention provides a fermentation method for increasing the curcumin content in fermentation products of Lactiplantibacillus plantarum, comprising: inoculating the above-mentioned Lactiplantibacillus plantarum into fermentation raw materials for fermentation treatment to obtain fermentation products containing curcumin.

[0053] In some embodiments, the inoculum size of *Lactiplantibacillus plantarum* is 1.0-2.0% (v / v) based on the volume of the fermentation feedstock. Inoculum size refers to the ratio of the volume of the inoculum solution to the total volume of the culture medium during fermentation or culture; an appropriate inoculum size is crucial for the growth and fermentation process of the strain. Preferably, the inoculum size of *Lactiplantibacillus plantarum* can be 1.6% (v / v), which can further increase curcumin yield.

[0054] In some embodiments, the fermentation conditions include a fermentation temperature of 32-42°C and a fermentation time of 4-8 days. The fermentation temperature and time can further target and enrich curcumin. Preferably, the fermentation conditions may include a fermentation temperature of 36°C and a fermentation time of 6 days, which helps to obtain higher curcumin yields. This range ensures sufficient contact between the microbial cells and nutrients and maintains a suitable growth and metabolic environment for efficient conversion and enrichment of specific functional substances.

[0055] Finally, after the fermentation process is complete, the fermentation broth can be centrifuged at 4000 rpm for 10 min, the supernatant can be collected, and then filtered through a filter cloth to obtain the fermentation product containing curcumin.

[0056] Through the implementation of the above-described complete and specific technical solutions, this invention can prepare a fermentation product containing curcumin, wherein the curcumin content is significantly and directionally increased, directly enhancing the product's ability to relieve hangovers, protect the liver, reduce inflammation and pain, thereby achieving the invention's objective of preventing and treating drunkenness, eliminating post-drinking symptoms, and reducing alcoholic liver damage.

[0057] In one specific embodiment, the method for preparing fermentation raw materials includes:

[0058] Enzymatic hydrolysis of Curcuma species raw materials was performed using cellulase and amylase to obtain enzymatic hydrolysis products;

[0059] A carbon source is added to the enzymatic hydrolysis product to obtain the fermentation feedstock.

[0060] Among them, the raw material of the genus Curcuma can be at least one of Curcuma longa, Curcuma aromatica, and Curcuma zedoaria, as a raw material to provide curcumin.

[0061] In practice, the dried turmeric plant material can be screened first to remove deteriorated particles, then ground into powder and passed through a 40-mesh sieve to obtain turmeric plant material powder for subsequent processing.

[0062] Next, cellulase and amylase can be used to enzymatically hydrolyze the Curcuma plant raw material powder to obtain enzymatic hydrolysates. Cellulase can decompose cellulose and hemicellulose in plant cell walls, disrupting the physical structure of the cell walls and allowing curcumin (in free or bound form) encapsulated within the cells to be fully released into the fermentation system, avoiding low curcumin utilization due to physical encapsulation. Amylase can decompose starchy substances bound to curcumin in the raw materials, converting bound curcumin into free curcumin, while simultaneously reducing system viscosity and improving the mass transfer efficiency of the fermentation system, thereby promoting more complete contact between the fermenting bacteria and curcumin.

[0063] Subsequently, a carbon source can be added to the enzymatic hydrolysis products to obtain the fermentation feedstock. The carbon source serves two purposes: firstly, it provides energy fuel for *Lactobacillus plantarum*, ensuring its metabolic activity; secondly, it optimizes the microenvironment of the fermentation system, enhancing the enrichment efficiency of curcumin. Furthermore, the carbon source can be glucose, maltose, granulated sugar, or sucrose.

[0064] Finally, maintain the initial pH value, add an appropriate amount of defoamer, sterilize at 110-120℃ for 15-25 minutes, and obtain the fermentation raw material after cooling to room temperature.

[0065] The defoamer can be a conventional food-grade defoamer, such as polydimethylsiloxane. During fermentation, sugars, proteins, and extracellular polysaccharides in the enzymatic hydrolysis products will form a large amount of foam due to the gases produced by cell metabolism. The addition of a food-grade defoamer can specifically solve the problem caused by foam, avoid the risk of overflow and contamination in the fermentation system, and improve the mass transfer efficiency of the fermentation system. The amount of defoamer added can be 0.05-0.2% (v / v) (based on the total volume of the turmeric plant material).

[0066] If the fermentation raw materials carry contaminating bacteria (such as E. coli, mold, and other harmful microorganisms), it will directly affect the growth and metabolism of *Lactobacillus plantarum* and the accumulation efficiency of curcumin. The core purpose of the sterilization step is aseptic treatment, thereby inhibiting competition from contaminating bacteria, protecting the stability of curcumin, and meeting food safety standards. Therefore, sterilization can be performed at 110-120℃ for 15-25 minutes.

[0067] Furthermore, based on the total mass of the Curcuma species raw materials, the amount of cellulase added is 0.5-1.5 wt%; the amount of amylase added is 0.5-1.5 wt%; the enzyme activity of cellulase is 10000-30000 U / g; the enzyme activity of amylase is 5000-20000 U / g; the enzymatic hydrolysis conditions include: enzymatic hydrolysis temperature of 55-65℃ and enzymatic hydrolysis time of 0.5-1.5 h.

[0068] In this invention, precise parameter control ensures efficient enzymatic hydrolysis and effective curcumin release. The amount and activity of the enzyme preparation ensure appropriate catalytic activity. If the enzyme activity or dosage is too low, effective decomposition of cell wall cellulose and starch is difficult, leading to incomplete curcumin release. Conversely, excessive enzyme activity or dosage can cause over-hydrolysis (e.g., decomposition of beneficial polysaccharides in raw materials) and increase production costs (high-activity enzymes are more expensive). Furthermore, hydrolysis temperature directly affects the enzyme's spatial conformation and catalytic rate, with peak activity occurring within this range. Hydrolysis time is a key parameter for efficient curcumin release, fermentation system compatibility, and a balance between cost and stability. Its core function is to precisely control the duration of the enzyme-catalyzed reaction, avoiding insufficient or excessive hydrolysis. Simultaneously, the synergistic control of enzyme dosage, enzyme activity, temperature, and time parameters ensures efficient progress throughout the fermentation process, resulting in higher curcumin yield.

[0069] In a preferred embodiment, 1 wt% of cellulase and 1 wt% of amylase can be added to the turmeric plant raw material based on the total mass of the turmeric plant raw material for enzymatic hydrolysis treatment, wherein the cellulase activity is 20000 U / g and the amylase activity is 10000 U / g, and the enzymatic hydrolysis conditions are: temperature of 60°C and time of 1 h, to obtain the enzymatic hydrolysis product.

[0070] Furthermore, the rhizomes of ginger family plants are dense, and curcumin is mostly encapsulated within the cell walls and has poor water solubility. The choice of the material-to-liquid ratio directly determines whether curcumin can be effectively dissolved from the raw material, as well as the contact efficiency between the enzyme and the substrate. In this invention, the turmeric plant raw material can be obtained by mixing turmeric plants and water at a mass-to-volume ratio of 1:5-15. Preferably, the turmeric plant raw material can be obtained by mixing turmeric plants and water at a mass-to-volume ratio of 1:10. For example, the turmeric plant raw material can be obtained by mixing 1 g of turmeric plants and 10 mL of water at a mass-to-volume ratio of 1:10.

[0071] Furthermore, 3-7% (m / v) of carbon source can be added to the enzymatic hydrolysis product based on the total volume of the Curcuma plant material. This range of carbon source addition firstly meets the energy requirements for the growth and fermentation of the fermentation strain; secondly, it drives the targeted conversion and enrichment of curcumin, effectively improving the conversion efficiency of curcumin; and finally, it avoids an imbalance in carbon source supply. If the carbon source addition is too low, there will be insufficient energy substrate, causing the strain to rapidly decline after entering the stationary phase, stopping curcumin invertase synthesis, and preventing further enrichment of curcumin in the later stages of fermentation. If the carbon source addition is too high, the osmotic pressure of the fermentation system will be too high, potentially leading to cell dehydration and death. Simultaneously, excessive carbon source will be rapidly metabolized by the strain to produce a large amount of lactic acid, causing a sharp drop in the pH of the fermentation system, inhibiting invertase activity, and leading to curcumin precipitation.

[0072] The fourth aspect of the present invention provides a fermentation product of Lactiplantibacillus plantarum prepared by the above-described fermentation method, wherein the fermentation product of Lactiplantibacillus plantarum contains curcumin content ≥2700 mg / L.

[0073] Existing research indicates that curcumin has potential effects in experimental models, such as preventing and treating alcohol intoxication, reducing alcoholic liver damage, anti-inflammatory effects, and antioxidant effects.

[0074] Intoxication is essentially caused by excessively high blood alcohol concentration, leading to symptoms such as central nervous system depression and metabolic disorders. Curcumin intervention can shorten the duration of intoxication, which may be related to its ability to accelerate alcohol metabolism and reduce the inhibitory effects of alcohol on the central nervous system.

[0075] After alcohol enters the body, it is primarily metabolized into acetaldehyde in the liver. Acetaldehyde is highly toxic and damages the structure and function of liver cells. Long-term or excessive drinking can easily lead to alcoholic fatty liver, hepatitis, and even cirrhosis. Curcumin can accelerate the metabolism and breakdown of acetaldehyde by enhancing the activity of acetaldehyde dehydrogenase in the liver, thus reducing the accumulation of acetaldehyde in the liver. At the same time, its antioxidant and anti-inflammatory effects can reduce oxidative damage and inflammatory infiltration of liver cells, improve liver lipid metabolism, and lower liver triglyceride levels, thereby alleviating the damage of alcohol to the liver.

[0076] In addition, curcumin can reduce the release of pro-inflammatory cytokines such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) by inhibiting the activation of the nuclear factor-κB (NF-κB) signaling pathway, thereby alleviating alcohol-induced inflammatory responses in tissues such as the liver and gastrointestinal tract; it can also further reduce inflammatory damage by inhibiting the activity of inflammation-related enzymes such as cyclooxygenase COX-2.

[0077] Furthermore, curcumin is a natural polyphenol with a clear free radical scavenging ability. It can directly remove reactive oxygen species such as superoxide anions and hydroxyl radicals produced during alcohol metabolism. At the same time, it can upregulate the activity of intracellular antioxidant enzymes (such as superoxide dismutase SOD and glutathione peroxidase GSH-Px) and reduce the damage of oxidative stress to cells.

[0078] Based on the above research, the fifth aspect of the present invention provides the application of the above-mentioned fermentation product of Lactiplantibacillus plantarum in the preparation of related products for preventing and treating drunkenness, reducing alcoholic liver damage, anti-inflammatory and antioxidant purposes.

[0079] Specifically, the relevant products include, but are not limited to, food, health products, and medicines.

[0080] Among them, food can include at least one of dietary supplements, snacks, complementary foods, nutritional products, non-alcoholic beverages, and foods for special medical purposes.

[0081] Health products may include at least one of the following: functional beverages, functional powders, functional capsules, and functional powders, which are used to prevent drunkenness, relieve hangovers, protect the liver, or assist in liver protection.

[0082] Medications can include those used to prevent or treat alcohol-related illnesses. For example, medications to prevent or treat alcohol-induced liver damage.

[0083] The aforementioned products also include carriers and / or physiologically acceptable excipients. Further, the carrier includes at least one of microcapsules, microspheres, nanoparticles, and liposomes; physiologically acceptable excipients include at least one of fillers, flavoring agents, diluents, wetting agents, dispersants, binders, disintegrants, lubricants, color, flavor, and aroma modifiers, solvents, solubilizers, co-solvents, emulsifiers, antioxidants, metal complexing agents, inert gases, preservatives, local analgesics, pH adjusters, and isotonic or isotropic modifiers.

[0084] The technical solution of this application will be further explained below with reference to specific embodiments. The fermentation process flow diagram can be seen in the following embodiments. Figure 1 For other experimental methods that do not specify specific conditions, they are generally performed under standard conditions or as recommended by the manufacturer. Unless otherwise specified, all reagents used are commercially available or readily available from public sources.

[0085] Example 1: Preparation of Fermentation Raw Materials

[0086] Turmeric raw material was ground into powder and passed through a 40-mesh sieve to obtain turmeric powder. Water was added to the turmeric powder at a mass-to-volume ratio of 1:10 and mixed evenly to obtain a turmeric solution. Based on the total mass of turmeric powder, 1 wt% cellulase and 1 wt% amylase were added to the turmeric solution for enzymatic hydrolysis. The cellulase activity was 20,000 U / g and the amylase activity was 10,000 U / g. The enzymatic hydrolysis conditions were: temperature 60℃ and time 1 h, to obtain the enzymatic hydrolysis product. Based on the total volume of the turmeric solution, 2% (m / v) sucrose was added to the enzymatic hydrolysis product as a carbon source to maintain the initial pH value. Then, 0.1% (v / v) of defoaming agent polydimethylsiloxane (based on the total volume of the turmeric solution) was added, and the mixture was sterilized at 115℃ for 20 min. After cooling to room temperature, the fermentation raw material was obtained.

[0087] Example 2: Screening of a single strain

[0088] Based on previous experiments, 11 bacterial strains were selected from the strain bank, as detailed in Table 1. These 11 strains were inoculated into the fermentation raw material of Example 1 at an inoculum rate of 1% (v / v) for fermentation treatment. The fermentation conditions were: temperature 32℃ and time 5 days, yielding fermentation products. Using the fermentation raw material as a control group, the curcumin content in the fermentation products and the control group was determined according to the method described in GB 1886.76-2015 National Food Safety Standard for Food Additives (Curcumin). The results are shown in Table 1. Figure 2 The curcumin enrichment rate (%) is calculated as A / B×100%, where A is the curcumin content in the fermentation product after fermentation and B is the curcumin content in the fermentation raw material before fermentation.

[0089] Table 1

[0090]

[0091] The experimental results showed that the curcumin content in the control group was 2039.37 mg / L, while Lactobacillus plantarum LP 2301 (strain C), Lactobacillus salivarius (strain D), and Lactobacillus plantarum (strain G) could effectively increase the curcumin content in the fermentation product (≥2680 mg / L), with a curcumin enrichment rate ≥130%. Therefore, these three strains were selected for subsequent experiments.

[0092] Example 3: Screening of compound strains

[0093] Using *Lactobacillus plantarum* LP 2301 (strain C), *Lactobacillus salivarius* (strain D), and *Lactobacillus plantarum* (strain G) as research subjects, seven schemes were designed: single-strain fermentation groups (C, D, G), two-strain combined fermentation groups (C+D, C+G, D+G), and three-strain combined fermentation groups (C+D+G). The strains corresponding to the above seven schemes were inoculated into the fermentation raw material of Example 1 at an inoculum size of 1% (v / v) (the volume ratio of the two strains in the two-strain combined fermentation group was 1:1, and the volume ratio of the three strains in the three-strain combined fermentation group was 1:1:1) for fermentation treatment. The fermentation conditions were: temperature 32℃ and time 14 days. During this period, samples were taken every 2 days to detect the curcumin content to determine the strain scheme and fermentation endpoint. The results are shown below. Figure 3 The sampling process is as follows: After spraying the conical flask containing the fermentation broth with 75% alcohol for disinfection, it is placed in a clean bench that has been sterilized by ultraviolet light for 30 minutes, and aseptic sampling is carried out under normal temperature, ventilation and sterile conditions.

[0094] Experimental results showed that curcumin content exhibited phased changes under different fermentation schemes as fermentation time increased. Overall, it generally increased and remained at a high level from 0-6 days, then slowly decreased and gradually stabilized from 6-14 days. Furthermore, fermentation with a single strain of *Lactiplantibacillus plantarum* LP 2301 (strain C) showed the best effect on increasing curcumin content. Therefore, considering both time cost and fermentation effect, *Lactiplantibacillus plantarum* LP 2301 (strain C) was selected as the fermentation strain, with a fermentation endpoint of 6 days for subsequent experiments. *Lactiplantibacillus plantarum* LP 2301 was deposited on November 13, 2025, at the Guangdong Provincial Microbial Culture Collection Center, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC No:67293, and its classification name is *Lactiplantibacillus plantarum*.

[0095] Example 4: Optimization of Fermentation Conditions

[0096] 1. Optimization of initial fermentation conditions:

[0097] (1) Optimization of strain inoculum size:

[0098] Turmeric raw material was ground into powder and passed through a 40-mesh sieve to obtain turmeric powder. Water was added to the turmeric powder at a mass-to-volume ratio of 1:10 and mixed evenly to obtain a turmeric solution. Based on the total mass of turmeric powder, 1 wt% cellulase and 1 wt% amylase were added to the turmeric solution for enzymatic hydrolysis. The cellulase activity was 20,000 U / g and the amylase activity was 10,000 U / g. The enzymatic hydrolysis conditions were: temperature 60℃ and time 1 h, to obtain the enzymatic hydrolysis product. Based on the total volume of the turmeric solution, 2% (m / v) sucrose was added to the enzymatic hydrolysis product as a carbon source to maintain the initial pH value. Then, 0.1% (v / v) of defoaming agent polydimethylsiloxane (based on the total volume of the turmeric solution) was added, and the mixture was sterilized at 115℃ for 20 min. After cooling to room temperature, the fermentation raw material was obtained.

[0099] Lactobacillus plantarum LP 2301 was inoculated into the above-mentioned fermentation raw materials at inoculum rates of 0.5% (v / v), 1.0% (v / v), 1.5% (v / v), and 2.0% (v / v), respectively, for fermentation treatment. The fermentation conditions were: temperature 32℃ and time 6 days, to obtain fermentation products. The curcumin content in the fermentation products was detected, and the results are shown below. Figure 4 .

[0100] The experimental results showed that as the inoculum size increased, the curcumin content slowly increased and then stabilized between 0.5% and 1.5% (v / v), reaching a higher level at an inoculum size of 1.5% (v / v), and then decreased at an inoculum size of 2.0% (v / v).

[0101] (2) Fermentation temperature optimization:

[0102] Turmeric raw material was ground into powder and passed through a 40-mesh sieve to obtain turmeric powder. Water was added to the turmeric powder at a mass-to-volume ratio of 1:10 and mixed evenly to obtain a turmeric solution. Based on the total mass of turmeric powder, 1 wt% cellulase and 1 wt% amylase were added to the turmeric solution for enzymatic hydrolysis. The cellulase activity was 20,000 U / g and the amylase activity was 10,000 U / g. The enzymatic hydrolysis conditions were: temperature 60℃ and time 1 h, to obtain the enzymatic hydrolysis product. Based on the total volume of the turmeric solution, 2% (m / v) sucrose was added to the enzymatic hydrolysis product as a carbon source to maintain the initial pH value. Then, 0.1% (v / v) of defoaming agent polydimethylsiloxane (based on the total volume of the turmeric solution) was added, and the mixture was sterilized at 115℃ for 20 min. After cooling to room temperature, the fermentation raw material was obtained.

[0103] Lactobacillus plantarum LP 2301 was inoculated into the above-mentioned fermentation raw materials at an inoculum size of 1% (v / v) for fermentation treatment. The fermentation conditions were: temperatures of 27℃, 32℃, 37℃, and 42℃, and a time of 6 days, to obtain the fermentation product. The curcumin content in the fermentation product was detected, and the results are shown below. Figure 5 .

[0104] Experimental results show that as the fermentation temperature increases, the curcumin content first increases and then decreases. When the fermentation temperature is 27-32℃, the curcumin content remains at a relatively stable level. When the fermentation temperature is 37℃, the curcumin content reaches its highest level. After that, as the temperature continues to rise, the curcumin content gradually decreases.

[0105] (3) Optimization of carbon source addition:

[0106] Turmeric raw material was ground into powder and passed through a 40-mesh sieve to obtain turmeric powder. Water was added to the turmeric powder at a mass-to-volume ratio of 1:10 and mixed evenly to obtain a turmeric solution. Based on the total mass of turmeric powder, 1 wt% cellulase and 1 wt% amylase were added to the turmeric solution for enzymatic hydrolysis. The cellulase activity was 20,000 U / g and the amylase activity was 10,000 U / g. The enzymatic hydrolysis conditions were: temperature 60℃ and time 1 h to obtain the enzymatic hydrolysis product. Based on the total volume of the turmeric solution, 1% (m / v), 3% (m / v), 5% (m / v), and 7% (m / v) sucrose were added to the enzymatic hydrolysis product as carbon sources, respectively, maintaining the initial pH value. Then, 0.1% (v / v) of defoaming agent polydimethylsiloxane (based on the total volume of the turmeric solution) was added, and the mixture was sterilized at 115℃ for 20 min. After cooling to room temperature, the fermentation raw material was obtained.

[0107] Lactobacillus plantarum LP 2301 was inoculated into the above-mentioned fermentation raw material at an inoculum rate of 1% (v / v) for fermentation treatment. The fermentation conditions were: temperature 32℃, time 6 days, to obtain the fermentation product; the curcumin content in the fermentation product was detected, and the results are shown below. Figure 6 .

[0108] Experimental results showed that with the increase of carbon source addition, curcumin content initially decreased slowly, then increased, and eventually stabilized. A relatively low value was observed when the carbon source addition was 3% (m / v), followed by a gradual increase. At carbon source addition levels of 1%, 5%, and 7%, curcumin content remained at a relatively high level and were quite similar.

[0109] Based on the above experimental results, subsequent experiments were conducted with inoculum amounts of 1.0% (v / v), 1.5% (v / v), and 2.0% (v / v), fermentation temperatures of 32℃, 37℃, and 42℃, and carbon source addition amounts of 3% (m / v), 5% (m / v), and 7% (m / v).

[0110] 2. Precise optimization of fermentation conditions:

[0111] Based on the preliminary optimization results of fermentation conditions, a three-factor, three-level Box-Benhnken experiment was conducted with fermentation temperature (°C) (A), strain inoculum size (%) (B), and carbon source addition (%) (C) as independent variables and curcumin content as the response value. The optimal precise fermentation conditions were determined by fitting a regression model using response surface methodology software. The results are shown below. Figure 7 , Figure 8 , Figure 9 , Figure 10 , Figure 11 and Figure 12 ;in, Figure 7 and Figure 8 The independent variables are A and B. Figure 9 and Figure 10 The independent variables are A and C. Figure 11 and Figure 12 The independent variables are B and C.

[0112] Experimental results showed that the fermentation conditions with the highest curcumin content included: an inoculum size of 1.609% (v / v), a fermentation temperature of 36.079℃, and a carbon source addition of 4.067% (m / v), at which point the curcumin content was 3196.852 mg / L with a confidence level of 1.000. Therefore, considering the actual parameters for industrial production, the selected fermentation conditions included: an inoculum size of 1.6% (v / v), a fermentation temperature of 36℃, and a carbon source addition of 4.0% (m / v). Simultaneously, the mass-to-volume ratio of turmeric powder to water was 1:10, the addition amounts of cellulase and amylase were both 1 wt% (based on the total mass of the turmeric solution), the enzymatic hydrolysis time was 1 h, and the fermentation cycle was 6 days.

[0113] Example 5: Validation of Fermentation Conditions

[0114] Based on the analysis of the above experimental results, the optimal fermentation steps are as follows:

[0115] Turmeric raw material was ground into powder and passed through a 40-mesh sieve to obtain turmeric powder. Water was added to the turmeric powder at a mass-to-volume ratio of 1:10 and mixed evenly to obtain a turmeric solution. Based on the total mass of turmeric powder, 1 wt% cellulase and 1 wt% amylase were added to the turmeric solution for enzymatic hydrolysis. The cellulase activity was 20,000 U / g and the amylase activity was 10,000 U / g. The enzymatic hydrolysis conditions were: temperature 60℃ and time 1 h to obtain the enzymatic hydrolysis product. Based on the total volume of the turmeric solution product, 4% (m / v) sucrose was added to the enzymatic hydrolysis product as a carbon source to maintain the initial pH value. Then, 0.1% (v / v) of defoaming agent polydimethylsiloxane (based on the total volume of the turmeric solution) was added, and the mixture was sterilized at 115℃ for 20 min. After cooling to room temperature, the fermentation raw material was obtained. Lactobacillus plantarum LP 2301 was inoculated into the fermentation feed at an inoculum size of 1.6% (v / v) for fermentation treatment. The fermentation conditions were: temperature 36℃ and time 6 days, to obtain the fermentation product.

[0116] Five parallel fermentation experiments were conducted according to the optimal fermentation steps described above, and the curcumin content in the fermentation product was determined to be 3155.61 mg / L ± 39.19 mg / L (CV = 1.24%), with a coefficient of variation of less than 3%. These results indicate that the fermentation strain and fermentation process provided by this invention can effectively increase the curcumin content, and the process is stable.

[0117] Example 6: Evaluation of the efficacy of fermentation products

[0118] SPF-grade C57BL / 6 mice were acclimatized for 7 days and then randomly divided into four groups according to body weight: a control group, a model group, a turmeric pre-fermentation treatment group, and a turmeric post-fermentation treatment group, with 8 mice in each group, for a total of 32 mice. After grouping, medication was administered once daily for 30 consecutive days. On day 30, alcohol was administered via gavage to evaluate the alcohol-relieving efficacy of the fermentation products.

[0119] The control group received no medication or alcohol via gavage; the model group received no medication but alcohol via gavage; the turmeric pre-fermentation treatment group received the turmeric solution from Example 5 at a dose of 10 mL / kg (mouse body weight) each time, and also received alcohol via gavage; the turmeric post-fermentation treatment group received the fermentation product from Example 5 at a dose of 10 mL / kg (mouse body weight) each time, and also received alcohol via gavage; the alcohol via gavage dose was 10 mL alcohol / kg (mouse body weight).

[0120] (1) Evaluation of intoxication time

[0121] The time from when mice were given alcohol via gavage until they were unable to roll over on their backs (the starting point of intoxication) was defined as the intoxication time. Intoxication times for each group were recorded; details can be found in [link to relevant documentation]. Figure 13 .

[0122] Experimental results showed that, compared with the control group, the intoxication time in the model group was significantly prolonged (p<0.01); compared with the model group, the intoxication time in the turmeric pre-fermentation treatment group and the turmeric post-fermentation treatment group was significantly shortened (p<0.05); compared with the turmeric pre-fermentation treatment group, the intoxication time in the turmeric post-fermentation treatment group was shortened by 8%. These results indicate that the fermentation product of the present invention can effectively shorten the intoxication time.

[0123] (2) Evaluation of sobering time

[0124] The time from when the mouse was unable to roll over on its back (the onset of intoxication) to when it could roll over on its back (the end of intoxication) was the sobering-up time for the mouse. The sobering-up time for each group was recorded. See details for further information. Figure 14 .

[0125] Experimental results showed that, compared with the blank group, the aeration time of the model group was significantly prolonged (p<0.01). Compared with the model group, the aeration time of the turmeric pre-fermentation treatment group and the turmeric post-fermentation treatment group was significantly shortened (p<0.01). Compared with the turmeric pre-fermentation treatment, the aeration time of the turmeric post-fermentation treatment group was shortened by 7%. These results indicate that the fermentation product of the present invention can effectively shorten the aeration time.

[0126] (3) Evaluation of acetaldehyde dehydrogenase content in blood

[0127] After administration of the drug and alcohol via gavage on day 30, the mice were fasted overnight. On day 31, the mice were sacrificed, and blood samples were collected. The acetaldehyde dehydrogenase content in the mouse blood was detected using a commercially available kit. (See details at [link to kit]). Figure 15 .

[0128] Experimental results showed that, compared with the control group, the acetaldehyde dehydrogenase content in the model group was significantly increased (p<0.01); the acetaldehyde dehydrogenase content in the turmeric pre-fermentation treatment group and the turmeric post-fermentation treatment group was lower than that in the model group and close to that in the normal group. This result is due to the compensatory increase in acetaldehyde dehydrogenase in the liver of the model group animals during acute alcohol intake, where ethanol metabolism produces a large amount of cytotoxic acetaldehyde, and the liver responds to the accumulation of large amounts of acetaldehyde by increasing the acetaldehyde content. These results indicate that the fermentation product of this invention can effectively alleviate the damage of alcohol to the body.

[0129] (4) Evaluation of alcohol dehydrogenase content in blood

[0130] After administration of the drug and alcohol via gavage on day 30, the mice were fasted overnight. On day 31, the mice were sacrificed, and blood samples were collected. The levels of alcohol dehydrogenase in the mouse blood were measured using a commercially available kit. (See details at [link to kit]). Figure 16 .

[0131] The experimental results showed that, compared with the control group, the alcohol dehydrogenase content in the model group was significantly increased (p<0.01); the alcohol dehydrogenase content in the turmeric pre-fermentation treatment group and the turmeric post-fermentation treatment group was lower than that in the model group and close to that in the normal group. This result is due to the compensatory increase in alcohol dehydrogenase in the liver of the model group animals during acute alcohol intake, where ethanol metabolism produces a large amount of cytotoxic acetaldehyde, and the liver produces an increase in alcohol dehydrogenase to cope with the accumulation of large amounts of acetaldehyde. The above results indicate that the fermentation product of the present invention can effectively alleviate the damage of alcohol to the body.

[0132] (5) Evaluation of the rotator experiment

[0133] Four hours after the onset of intoxication, mice were held by hand, with their front and hind paws gently placed on a rotating bar, facing away from the direction of rotation. During the test, the bar's rotation speed was set to 10 rpm / s, 20 rpm / s, 30 rpm / s, and 40 rpm / s, with a test duration of 600 seconds. The time from when the mouse first stepped onto the rotating bar was recorded, and the time was stopped when the mouse fell off. By comparing the dwell time of mice in different groups, their motor coordination and balance were assessed. (See details...) Figure 17 , Figure 18 , Figure 19 and Figure 20 .

[0134] Experimental results showed that, compared with the control group, the residence time in the model group was significantly shortened (p<0.01); compared with the model group, the residence time in both the turmeric pre-fermentation treatment group and the turmeric post-fermentation treatment group was prolonged; among them, the turmeric pre-fermentation treatment group showed a significant difference at 10 rpm / s (p<0.01); the turmeric post-fermentation treatment group showed significant differences at 10 rpm / s, 20 rpm / s, and 30 rpm / s (p<0.01); compared with the turmeric pre-fermentation treatment group, the residence time of animals in the turmeric post-fermentation treatment group was prolonged by 2% at 10 rpm / s, 26% at 20 rpm / s, 28% at 30 rpm / s, and 25% at 40 rpm / s. These results indicate that the fermentation product of this invention can effectively alleviate the damage of alcohol to the body's motor coordination and balance.

[0135] (6) Histopathological evaluation

[0136] After administration of the drug and alcohol via gavage on day 30, the mice were fasted overnight. On day 31, the mice were sacrificed, and their livers were harvested for hematoxylin-eosin (HE) staining. The hepatoprotective effect of the fermentation products was evaluated by observing the pathological changes in the liver. (See details...) Figure 21 .

[0137] The experimental results showed that the liver tissue structure in the blank group was intact, with clear lobular structure, neatly arranged hepatocytes, and no hepatocyte degeneration or necrosis, nor obvious edema, necrosis, or inflammatory cell infiltration. The liver tissue structure in the model group was disordered, with large areas of loosened hepatocyte cytoplasm, disordered lobular structure, and varying sizes and numbers of fat vacuoles within the hepatocytes (black arrows). Congestion was observed in the veins and hepatic sinusoids (red arrows), and inflammatory cell infiltration was visible around the veins (green arrows). No obvious fibrous tissue hyperplasia was observed. The liver tissue structure in the turmeric pre-fermentation treatment group was relatively intact, with more regular and clear lobular structure, neatly arranged hepatocytes, and no hepatocyte degeneration or necrosis. The hepatocytes were arranged radially around the central vein of the hepatic lobule, and the lobular structure was nearly normal. Some hepatocytes showed mild fatty degeneration (black arrows), a few hepatocytes were edematous, and the cytoplasm was loose and pale (yellow arrows). Occasionally, punctate necrosis was observed (purple arrows). No other obvious pathological changes were observed. The liver tissue structure of the turmeric fermentation group was more intact, the lobular structure was more regular and clear, the hepatocytes were neatly arranged, and the hepatocyte cords were arranged radially around the central vein of the hepatic lobule, with the lobular structure nearly normal. Some hepatocytes showed mild fatty degeneration (black arrows), a few hepatocytes were edematous, and the cytoplasm was loose and pale (yellow arrows). Occasionally, punctate necrosis was observed (purple arrows). No other obvious pathological changes were observed. The above results indicate that the fermentation product of this invention can effectively alleviate alcohol-induced liver damage and exert a hepatoprotective effect.

[0138] In summary, the fermentation process of this invention obtains the fermentation raw material through dual enzymatic hydrolysis using cellulase and amylase, utilizes a specific strain (Lactobacillus plantarum LP 2301) for targeted enrichment of curcumin during fermentation, and optimizes the fermentation process, resulting in a curcumin content of 3155.61 mg / L in the fermentation product. Because the fermentation product prepared by this invention is rich in curcumin, it accelerates alcohol metabolism and reduces liver damage, exhibiting superior hangover-relieving effects compared to traditional extraction and fermentation techniques, thus possessing practical application value.

[0139] Compared with conventional fermentation methods used in the prior art, the present invention, by providing the above-mentioned technical solution, brings the following significant advantages:

[0140] (1) Transformation from raw pulp to fermentation product: Most existing technologies use functional raw materials such as turmeric alone to prepare raw pulp, while this invention uses Lactobacillus plantarum to ferment turmeric, thereby increasing the content of functional components such as curcumin and enhancing its efficacy. This makes the process development of this invention more clearly defined and significant in terms of functionality, solving the problem of unclear effects in existing technologies.

[0141] (2) Progress has been made in increasing the efficacy of active ingredients: Through double enzymatic hydrolysis, specific fermentation strains and fermentation process optimization, the dissolution and transformation of active ingredients have been effectively promoted, and the curcumin content in the fermentation product reached 3155.61 mg / L.

[0142] (3) Targeted enrichment of curcumin by microbial strains solves the deficiency of insufficient transformation capacity of traditional microbial strains: Existing technologies mostly use traditional microbial strains, whose biotransformation pathways are limited and inefficient. This invention selects a specific strain, Lactobacillus plantarum LP 2301. Experiments have shown that this strain has the effect of promoting curcumin dissolution and targeted enrichment. Its fermentation process exhibits complex and efficient transformation characteristics that other microbial strains do not possess, promoting the significant accumulation of target components such as total curcumin, and solving the problem of single function and low efficiency of traditional microbial strains.

[0143] (4) A complete, optimized, and industrially applicable system of process parameters is provided, solving the problem of insufficient research on system optimization. Compared with the lack of systematic research on key process parameters in existing technologies, this invention has determined the optimal combination of parameters through a large number of experiments, including a material-to-liquid ratio of 1:10, a carbon source addition of 4%, an inoculum amount of 1.6%, a strain ratio of 1:1, a fermentation temperature of 36℃, and a fermentation time of 6 days. This parameter system is an organic whole, ensuring the stability, efficiency, and repeatability of the fermentation process, solving the problems of strong arbitrariness and unstable product quality in existing processes, and laying a solid foundation for industrial production.

[0144] In summary, the technical solution provided by this invention has made significant progress in terms of target setting, technical effect, core strains and process systematization, producing excellent results far exceeding those of existing technologies, and in particular, providing a new and powerful raw material solution for developing highly effective hangover relief products.

[0145] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A species of Lactiplantibacillus plantarum, characterized in that, It was deposited on November 13, 2025 at the Guangdong Provincial Center for Microbial Culture Collection, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC No:67293.

2. The application of Lactiplantibacillus plantarum as described in claim 1 in increasing the curcumin content in fermentation products.

3. A fermentation method for increasing the curcumin content in fermentation products of *Lactiplantibacillus plantarum*, characterized in that, include: The Lactiplantibacillus plantarum of claim 1 is inoculated into the fermentation raw material for fermentation treatment to obtain a fermentation product containing curcumin.

4. The fermentation method according to claim 3, characterized in that, The inoculum amount of *Lactiplantibacillus plantarum* is 1.0-2.0% (v / v) based on the volume of the fermentation raw material.

5. The fermentation method according to claim 3 or 4, characterized in that, The fermentation conditions include: a fermentation temperature of 32-42℃ and a fermentation time of 4-8 days.

6. The fermentation method according to any one of claims 3-5, characterized in that, The method for preparing the fermentation raw materials includes: Enzymatic hydrolysis of Curcuma species raw materials was performed using cellulase and amylase to obtain enzymatic hydrolysis products; A carbon source is added to the enzymatic hydrolysis product to obtain fermentation feedstock.

7. The fermentation method according to claim 6, characterized in that, The amount of cellulase added is 0.5-1.5 wt% based on the total mass of the Curcuma species raw materials; and / or, The amount of amylase added is 0.5-1.5 wt% based on the total mass of the Curcuma species raw materials; and / or, The cellulase has an enzyme activity of 10,000-30,000 U / g; and / or, The amylase activity is 5000-20000 U / g; and / or, The enzymatic hydrolysis conditions include: an enzymatic hydrolysis temperature of 55-65℃ and an enzymatic hydrolysis time of 0.5-1.5 h.

8. The fermentation method according to claim 6 or 7, characterized in that, The turmeric plant raw material is obtained by mixing turmeric plants and water at a mass-to-volume ratio of 1:5-15; and / or, The amount of carbon source added is 3-7% (m / v) based on the total volume of the turmeric plant raw material.

9. A fermentation product of *Lactiplantibacillus plantarum* prepared by the fermentation method according to any one of claims 3-8, characterized in that, The curcumin content in the fermentation product of *Lactiplantibacillus plantarum* is ≥2700 mg / L.

10. The use of the fermentation product of Lactiplantibacillus plantarum as described in claim 9 in the preparation of related products for preventing and treating alcohol intoxication, reducing alcoholic liver damage, anti-inflammatory effects, and antioxidant effects.

Images