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Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

Allahgholi, Leila LU ; Jönsson, Madeleine LU ; Daugbjerg Christensen, Monica ; Jasilionis, Andrius LU ; Nouri, Mehrnaz ; Lavasani, Shahram ; Linares-Pastén, Javier A. LU orcid ; Hreggviðsson, Guðmundur Óli and Nordberg Karlsson, Eva LU orcid (2023) In Fermentation 9(6).
Abstract
The brown seaweed Alaria esculenta is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantibacillus plantarum strains (relative abundance ~94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance ~6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated the ability to ferment glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates. No growth was observed on fucose, mannuronic and guluronic acid. The consortium used different... (More)
The brown seaweed Alaria esculenta is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantibacillus plantarum strains (relative abundance ~94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance ~6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated the ability to ferment glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates. No growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentation, only lactic acid was produced, but using mannitol as a carbohydrate source resulted in the co-production of lactic acid, ethanol, and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as a metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed in corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria. (Less)
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author
; ; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Lactobacillus culture, fermentation, brown seaweed, laminari-oligosaccharides, metabolite profile
in
Fermentation
volume
9
issue
6
article number
499
pages
18 pages
publisher
MDPI AG
external identifiers
  • scopus:85163686608
ISSN
2311-5637
DOI
10.3390/fermentation9060499
project
Savouring the sea: Production and consumption of future seaweed foods
language
English
LU publication?
yes
id
303a886d-5122-4081-a1b3-ee434ba79f22
date added to LUP
2023-06-30 11:54:33
date last changed
2024-03-08 08:26:57
@article{303a886d-5122-4081-a1b3-ee434ba79f22,
  abstract     = {{The brown seaweed Alaria esculenta is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantibacillus plantarum strains (relative abundance ~94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance ~6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated the ability to ferment glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates. No growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentation, only lactic acid was produced, but using mannitol as a carbohydrate source resulted in the co-production of lactic acid, ethanol, and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as a metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed in corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria.}},
  author       = {{Allahgholi, Leila and Jönsson, Madeleine and Daugbjerg Christensen, Monica and Jasilionis, Andrius and Nouri, Mehrnaz and Lavasani, Shahram and Linares-Pastén, Javier A. and Hreggviðsson, Guðmundur Óli and Nordberg Karlsson, Eva}},
  issn         = {{2311-5637}},
  keywords     = {{Lactobacillus culture; fermentation; brown seaweed; laminari-oligosaccharides; metabolite profile}},
  language     = {{eng}},
  month        = {{05}},
  number       = {{6}},
  publisher    = {{MDPI AG}},
  series       = {{Fermentation}},
  title        = {{Fermentation of the Brown Seaweed <i>Alaria esculenta</i> by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides}},
  url          = {{http://dx.doi.org/10.3390/fermentation9060499}},
  doi          = {{10.3390/fermentation9060499}},
  volume       = {{9}},
  year         = {{2023}},
}