Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

Abstract

This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo and the sequential solid-state submerged liquid fermentation method used in Asian countries for processing a high-salt-containing raw material. Aspergillus oryzae was used to drive the first fermentation, conducted in solid-state conditions, of a jellyfish-based product, here named Jelly paste. The second fermentation was performed by inoculating the Jelly paste with different selected bacteria and yeasts, leading to a final product named fermented Jellyfish paste. For the first time, a set of safety parameters necessary for monitoring and describing a jellyfish-based fermented food was established. The new fermented products obtained by the use of Debaryomyces hansenii BC T3-23 yeast strain and the Bacillus amyloliquefaciens MS3 bacterial strain revealed desirable nutritional traits in terms of protein, lipids and total phenolic content, as well as valuable total antioxidant activity. The obtained final products also showed a complex enzyme profile rich in amylase, protease and lipase activities, thus making them characterized by unique composite sensory odor descriptors (umami, smoked, dried fruit, spices).

Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols

“…Higher enzyme activities in fermented onion skins can be considered as a good indicator of microbial starters active metabolism performed during fermentation of a source different from their original habitat. Indeed, the enzymatic profile expressed in terms of lipase, protease, α-amylase, esterase, endo-cellulase and endo-xylanase activities have been studied in other fermented food products inoculated with selected bacterial and yeast starters (Jolly et al 2014 ; Maiorano et al 2022 ; Ramires et al 2022 ). In addition, these activities were already correlated with the release of bioactive compounds, mainly polyphenols, and with the antioxidant activity, in various plant-based foods (Hur et al 2014 ).…”

“…Microbiological analyses of samples were carried out following the procedure described by Ramires et al ( 2022 ) with some modifications. Ground onion skins were incubated 1 g/L ( w / v ) peptone water (Sigma-Aldrich, Darmstadt, Germany) for 1 h under agitation (150 rpm) at room temperature; an aliquot of liquid fraction of heat treated onion skins and fermented samples were diluted with 1 g/L ( w / v ) peptone water and analyzed on agar media plates:…”

“…The α-amylase assay was performed as described by Ramires et al ( 2022 ). Briefly, the reaction mixture consisted of 50 µL substrate solution (1% potato starch in pH 7 phosphate buffer), 93 µL of phosphate buffer at pH 7 and 72 µL of raw enzyme solution.…”

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

“…The general methodology involves isolation of meat from the eviscerated fish as mince. The mince can be converted into secondary products such as surimi and surimi-based restructured products, extrusion-cooked products, sausages, and fermented products. , Fermentation technology has been used to develop edible paste of jellyfish, having unique sensory characteristics in terms of umami, smoked, dried fruit, spices odors, besides desirable nutritional traits . The microbial protein market, however, will mostly depend on a favorable legislation, public acceptance, and acceptable costs …”

The Zooxanthellate Jellyfish Holobiont Cassiopea andromeda, a Source of Soluble Bioactive Compounds

“…Besides the biological and ecological mechanisms boosting their proliferations, several jellyfish species are investigated worldwide as sources of bioactive compounds [ 2 , 3 , 4 , 5 , 6 , 7 ]. Further, some Mediterranean jellyfish have been considered as novel foods in Western countries [ 2 , 8 , 9 , 10 , 11 , 12 ].…”