Fermentative preparation of single cell detritus from seaweed, Undaria pinnatifida, suitable as a replacement hatchery diet for unicellular algae

Uchida, Motoharu; Murata, Masakazu

doi:10.1016/s0044-8486(01)00792-x

Cited by 44 publications

(51 citation statements)

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“…The addition of salt (5% w/v) besides the starter microorganisms (initial concentration, ca. 10 6-7 cfu/mL) and cellulase (0.1-1%) also promoted the predominance of LAB and yeast, and successfully induced fermentation 17,18,19 .…”

Section: Introductionmentioning

confidence: 95%

“…However, it was recently reported that seaweed could be used as a substrate for lactic acid and ethanol fermentation, provided that the algal tissue was saccharified with cellulase enzymes. This finding opened the possibility of obtaining foods and related items from algal fermentation 17,18,19 . This manuscript reviews past studies on the lactic acid fermentation of algae 17,22 .…”

mentioning

confidence: 93%

“…As for incubation temperature, a temperature range of 5-50℃ can be used for SCD production. The maximum production rate of SCD is achieved at 20℃, and remains almost constant in the range of 20-50℃ 18 . The final number of SCD products is almost the same in the range of 5-50℃, provided that incubation lasts more than two weeks.…”

mentioning

confidence: 94%

“…It is therefore difficult to prepare a homogeneous algal suspension at a salt concentration of less than 2.5%. Conversely, the total volume of the solid part of Undaria pinnatifida frond suspension cultures decreased to 100%, 98%, 90%, 71%, 60%, and 39% after being left for six days when the salt concentrations of the cultures were 0%, 1%, 2.5%, 3.5%, 5%, and 10%, respectively 18 . As for incubation temperature, a temperature range of 5-50℃ can be used for SCD production.…”

mentioning

confidence: 96%

“…The optimum conditions for fermentation were studied from two perspectives: the production efficiency of 20 One kg of commercially available dried particles of U. pinnatifida (Wakamidori, particle size < 74 mm; Riken Co.) was dispensed into bottles containing 9 L of autoclaved 3.3% w/v NaCl solution and 10 g of cellulase (R-10; Yakult Honsha Co. Ltd.), and then mixed well. The culture was inoculated with a microbial mixture composed of SCD, and the dominance of lactic acid bacteria (LAB) 18 . As for salt concentration, contaminant bacteria will often grow and spoil cultures that are prepared without salt.…”

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confidence: 99%

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Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Uchida

Miyoshi

2013

JARQ

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There have been many kinds of fermentation technology and products since ancient times. For example, fermented food items from soybean are common in the East Asian countries of China, Korea and Japan, while those from fish are common in Southeast Asian countries 5 . Despite the long history of fermentation technology, fermented food items produced from algae have yet to be developed (Fig. 1). Many studies were conducted on methane fermentation of seaweeds during the 1970s and 1980s 1, 2, 6 . However, methane fermentation is a technology for supplying energy, not for foods and food production.Macroalgae (macrophytes) can be divided into four groups: brown algae (Phaeophyta), red algae (Rhodophyta), green algae (Chlorophyta), and seagrass (Magnoliophyta). Carbohydrates are the major component of seaweeds and seagrass (ca. 50-70% on a dry basis) 11,29 , containing mostly polysaccharides to construct algal tissue. For example, brown algae contain alginate and fucoidan as major components. Red algae contain galactan (e.g. agar, carrageenan) as a major component. Green algae and seagrasses contain cellulose and hemicellulose as major components. These major algal polysaccharides are known to be unfavorable substrates for fermentation. This may be one of the reasons why algal fermentation technology has yet to be developed. However, it was recently reported that seaweed could be used as a substrate for lactic acid and ethanol fermentation, provided that the algal tissue was saccharified with cellulase enzymes. This finding opened the possibility of obtaining foods and related items from algal fermentation 17,18,19 . This manuscript reviews past studies on the lactic acid fermentation of algae 17,22 . It also refers to other kinds of algal fermentation that are now being developed, such AbstractMany kinds of fermented products are now being consumed as food and dietary items, although those produced from algae have yet to be developed. A recent observation that seaweed could be used as a substrate for lactic acid fermentation opened the possibility of obtaining such products as foods, diets and fertilizers by algal fermentation. This manuscript reviews past studies on the lactic acid fermentation of algae. Both macroalgae (seaweeds) and microalgae can be used as the materials for lactic acid fermentation, as successful fermentation has been observed regarding all the seaweed species tested to date. Saccharification by cellulase treatment is considered a significant element for inducing algal fermentation. The addition of a starter culture of lactic acid bacteria and salt also promotes successful fermentation. A wide range of Lactobacillus species can be used for inducing algal fermentation, with Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum in particular showing a superior ability to dominate in seaweed fermentation cultures. A starter culture of halophilic lactic acid bacteria that is now being developed will make it possible to prepare algal fermented products containing a high (>10%) salt con...

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Section: Introductionmentioning

confidence: 95%

mentioning

confidence: 93%

mentioning

confidence: 94%

mentioning

confidence: 96%

mentioning

confidence: 99%

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Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Uchida

Miyoshi

2013

JARQ

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Preparation of Single Cell Detritus from Laminaria saccharina as a Hatchery Diet for Bivalve Mollusks

et al. 2004

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A high-yield technique is described for the elaboration of single cell detritus (SCD) from Laminaria saccharina, based on the sequential action of C1H, enzymes (endoglucanases and cellulases) and 2 bacteria showing a high degree of cellobiotic, proteolytic, and alginolytic activity (CECT 5255 and CECT 5256). Over 85% of dried particles of L. saccharina were transformed into a suspension of free cell and bacterial and detrital particles after 24 hours of bacterial activity with this technique. These particles were less than 20 mum in diameter, constituting a suitable diet for bivalve mollusks. After 72 hours 99% of the total particulate volume consisted of particles less than 20 mum in diameter. Tests of hatchery diets for the seed of clam Ruditapes decussatus revealed increases of 54% and 68% for live weight and length, respectively, when SCD from L. saccharina was used as the sole dietary component compared with a live phytoplankton diet. However, SCD from L. saccharina is not a suitable food for the larvae of R. decussatus.

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Microsatellites of Laminaria digitata tested in Lessonia nigrescens: Evaluation and improvement of cross amplification between kelps of two different families

Martínez¹,

Cárdenas²,

Figueroa³

et al. 2005

J Appl Phycol

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The use of primers designed originally to amplify DNA for one species in a different one can save time and resources, particularly for microsatellite loci. Microsatellite amplification improvements across two kelp families are reported, where loci originally described in Laminaria digitata (Laminariaceae) were tested in Lessonia nigrescens (Lessoniaceae). Amplification tests of 15 loci were successful for 12 cases. However, 11 of them presented multilocus banding profiles and only 1 was monolocus, but far from the expected size range. In addition, single primer PCRs using 25 forward or reverse primers gave again 12 multilocus profiles, indicating various mutational steps between both species. Sequenced PCR products for two loci revealed additional mutations in microsatellites and flanking regions. PCR products were improved by designing new primers or by "Touchdown" PCR. Polymorphism test in L. nigrescens for improved locus Ld2/167 gave six alleles in fifty-two genes with expected heterozygosity, H e = 0.686 and observed heterozygosity, H o = 0.384. A much lower H o 's (H o ≤ 0.25) was observed in two localities affected by massive mortality events. Nei's distances among five populations presented similar patterns to those of 30 multilocus dominant loci (RAPD) evaluated in the same localities. Although some success might be achieved in cross-species microsatellite amplifications, the strong mutations detected between these two Laminarian families suggests that better results of cross-amplifications should be expected at much lower taxonomic levels. Thus, although more expensive, construction of new gene libraries is strongly recommended.

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Fermentative preparation of single cell detritus from seaweed, Undaria pinnatifida, suitable as a replacement hatchery diet for unicellular algae

Cited by 44 publications

References 5 publications

Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Preparation of Single Cell Detritus from Laminaria saccharina as a Hatchery Diet for Bivalve Mollusks

Microsatellites of Laminaria digitata tested in Lessonia nigrescens: Evaluation and improvement of cross amplification between kelps of two different families

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