This study examined the fermented lemon balm obtained using various microorganisms (Bacillus subtilis, Saccharomyces cerevisiae, Lacticaseibacillus casei, Levilactobacillus brevis, Lactiplantibacillus plantarum). The total polyphenol content, total flavonoid content, DPPH radical scavenging, ABTS radical scavenging, FRAP value, tyrosinase inhibition activity, and elastase inhibition activity of Melissa officinalis Lamiaceae (M. officinalis L.) fermented products were the highest in S. cerevisiae fermented products (P<0.05). The antibacterial activity of M. officinalis L. fermented by L. brevis and L. plantarum was better than the non-fermented group at all concentration (P<0.05) in all strains. The nitrite scavenging ability of all M. officinalis L. fermented products was better than the non-fermented group. Considering the above results, fermented lemon balm products are expected to be useful as natural ingredients for functional foods in the future.

Keywords: Melissa officinalis L., cultural characteristics, antioxidant, antibacterial, tyrosinase and elastase inhibition activity