The document describes a study that aimed to enhance the antimicrobial potential of the medicinal herb Phyllanthus niruri through fermentation. Lactic acid bacteria isolated from the herb's surface, including Lactobacillus acidophilus, were used for fermentation. The fermented herb extracts showed 40-60% greater antimicrobial activity against pathogens like E. coli and S. aureus compared to the unfermented herb. The antimicrobial potential increased with longer fermentation time. The study demonstrated that fermenting P. niruri with lactic acid bacteria can boost its antimicrobial properties.