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A turmeric and roasted soybean flour mixture (TRSF) was successfully fermented in solid-state using Bacillus subtilis HA and Lactobacillus plantarum K154. The co-fermentation was optimized using the turmeric mixture (turmeric: RSF=1:1), 5% MSG, and a 2-fold volume of water. The TRSF fermented by B. subtilis HA showed a consistency of 1.23 Pa.s n and 3.57% (w/w) mucilage. The co-fermented TRSF exhibited pH 5.94 and 1.94% acidity after the second lactic acid fermentation. The viable cell countsdoi:10.3136/fstr.22.209 fatcat:tqzxnm7nk5b27avg7opggdtyky