Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Abstract

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

“…VOCs of the different processing stages display significant differences in t graphic plots. Zhu et al [23] found that fermentation can increase the VOCs, be seen intuitively in the topographic plot. Similarly, the results suggested tha tified number and concentration of VOCs in the processed samples were highe in the fresh samples.…”

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

“…plantarum FSB to ferment kelp and studied their effects on the flavor of kelp, respectively. The findings indicated that all three strains could notably reduce the content of fishy substances in kelp, among which S. cerevisiae SK1.008 was the most effective, removing 91% of 1‐octen‐3‐one (Zhu et al., 2021). High concentrations of flavonoids, such as limonin and naringin, can also affect product consumption due to bitterness; Deba‐Rementeria et al.…”

The Volatile Compounds Change during Fermentation of Saccharina japonica Seedling

“…Nie et al [16] demonstrated that the fermentation of S. japonica resulted in the reduction of fishy odorants, including hexanal and nonanal. Zhu et al [17] demonstrated that fermentation with Saccharomyces cerevisiae could reduce 91% of unsaturated aldehydes from S. japonica. In addition, Lactobacillus plantarum and Acetobacter pasteurianus have also been used to ferment foods with desirable aromas [18,19].…”

“…In addition, Lactobacillus plantarum and Acetobacter pasteurianus have also been used to ferment foods with desirable aromas [18,19]. In comparison, fermentation with Saccharomyces cerevisiae not only reduces fishy odors but also enhances fruit and floral aromas [17]. Therefore, researchers prefer to use S. cerevisiae to enhance the flavor of plant, seaweed, and fish products [20,21], which could be a practical method to enhance the flavor quality of food products made from S. japonica.…”