GABA Production from Discolored Laver by Lactic Acid Fermentation and Physiological Function of Fermented Laver

Tsuchiya, Kimi; Matsuda, Shigeki; Hirakawa, Genta; Shimada, Osamu; Horio, Rinko; Taniguchi, Chiho; Fujii, Tomomi; Ishida, Akira; Iwahara, M.

doi:10.5891/jafps.33.121

Cited by 10 publications

(9 citation statements)

References 1 publication

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“…Food safety wise, no allergy-causing agents were detected in the fermented seaweed sauces and their contents of harmful metals were below limit values (Uchida et al 2017). In addition, LAB fermented nori can contain compounds that have beneficial effects on the cardiovascular system (Tsuchiya et al 2007;Uchida et al 2017). Regarding brown algae, LAB fermentation by Lactobacillus plantarum proved feasible with two common North Atlantic kelps: Saccharina latissima and Laminaria digitata following heat-treatment, whereas the fucoid species Ascophyllum nodosum did not support growth of L. plantarum (Gupta et al 2011a).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals

Bruhn¹,

Brynning²,

Johansen³

et al. 2019

J Appl Phycol

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Fermentation is an ancient technique for preserving food and feed, and for moderating taste and texture of foods. Fermentation of seaweeds for generating novel food products has yet only been described for few red algae. Here, sugar kelp (Saccharina latissima) was heat-treated and fermented using lactic acid bacteria (LAB). Taste, smell and texture of the fermented product was compared to fresh sugar kelp and two commercial seaweed products (nori and wakame). Tissue contents of dry matter, nitrogen, mannitol, and selected minerals and trace metals of the fresh and fermented sugar kelp were quantified and compared. In the fermentation process, the pH was reduced to 4.5 within 40 h, with LAB counts increasing 100-fold and no Bacillus cereus present. Heat-treatment and fermentation caused a reduced saltiness and umami flavour of the sugar kelp, a less slimy visual appearance and a reduced smell of sea, whereas the texture and protein content was unchanged compared to the fresh sugar kelp. The fermented sugar kelp had a stronger bite than nori and wakame, a stronger smell of sea and a more salty, irony and umami rich taste than nori, but less umami and salt taste than wakame. The fermentation process reduced the contents of sodium (− 15%), cadmium (− 35%) and mercury (− 37%) in the sugar kelp. LAB fermentation of sugar kelp showed promising for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals.

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Section: Introductionmentioning

confidence: 99%

Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals

Bruhn¹,

Brynning²,

Johansen³

et al. 2019

J Appl Phycol

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“…Treatment of seaweed fronds with cellulase for saccharification is an important pretreatment for conducting lactic acid fermentation of seaweed Murata 2002, 2004). However, for the case of Nori, a dried product of Porphyra yezoensis, its protein content is exceptionally high among seaweed species, and protease treatment is effective for conducting lactic acid fermentation (Tsuchiya et al 2007). Using these enzymatic pretreatments, it has been observed that lactic acid fermentation can be conducted with green, red, and brown algae (Uchida and Murata 2004;Uchida and Miyoshi 2012).…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis )

et al. 2014

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Aims: A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. Method and Results: After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Conclusions: Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. Significance and Impact of the Study: The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae.

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“…The bacterium L. brevis grew well in the DLW suspension with lactic acid and effectively produced GABA (Tsuchiya et al . 2007). Although a lack of further studies still limits the availability of DLW as a fermentation nutrient resource, a study by Tsuchiya et al .…”

Section: Availabilities Of Discoloured Laver For Industrial Applicationmentioning

confidence: 99%

“…Although a lack of further studies still limits the availability of DLW as a fermentation nutrient resource, a study by Tsuchiya et al . (2007) represented the possible industrial application of DLW for value‐added compound‐producing bacterial fermentation.…”

Section: Availabilities Of Discoloured Laver For Industrial Applicationmentioning

confidence: 99%

Discoloration in the marine red algae Pyropia: causative factors and exploiting the biotechnological potential of a waste resource

Cho

Heo

Lee

et al. 2020

Reviews in Aquaculture

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Pyropia (Porphyra, referred to as ‘Gim’ in Korea or ‘Nori’ in Japan), an economically valuable alga, has long been consumed as seafood, especially in north‐east Asian countries. Its well‐established conventional mass cultivation and harvesting methods in coastal areas widen the industrial availability of edible Pyropia sp. However, the unexpected discoloration derived from causative factors during the cultivation process gives rise to serious economic losses in the aquaculture industry. For the industrial use of discoloured laver waste (DLW), recent articles have suggested that DLW biomass could be used as a source of agar polysaccharide, porphyran, γ‐aminobutyric acid and other value‐added bioactive compound productions. Although DLW biomass has economic potential, the lack of integrated information and relevant studies still limits its industrial availability. Therefore, we discussed recent research concerning the functional ingredients, causative factors and potential availability of DLW to provide integrated information. Furthermore, this review suggested the potential industrial application of DLW as a source for other value‐added material production.

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GABA Production from Discolored Laver by Lactic Acid Fermentation and Physiological Function of Fermented Laver

Cited by 10 publications

References 1 publication

Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals

Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis )

Discoloration in the marine red algae Pyropia: causative factors and exploiting the biotechnological potential of a waste resource

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