Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

Abstract

Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications.

This report outlines the outcomes of an investigation into and the optimization of the solid-state fermentation process for Alaria esculenta and Saccharina latissima seaweeds using lactic acid bacteria (LAB) as an inoculum. Considering brown seaweeds have unique biochemical characteristics and are regarded as a valuable source of sustainable food in European culture, brown seaweeds are specifically researched in this investigation. Cultures of Commercial lactobacillus strain, a commercially acquired freeze-dried lactic acid bacteria was used for the process of fermentation. Analysis was also done on 2 types of particulate size state namely grounded and non-grounded to study the effect of surface area for fermentation.

In the process of fermentation, lactic acid bacteria (LAB) engage with seaweed specimens, instigating diverse biochemical reactions yielding valuable compounds, augment nutritional profiles, or modify texture and flavour of seaweed. The examination of the fermentation process across various seaweed species, enables comparison of their fermentation characteristics, assessment of microbial activities, and potential identification of disparities in both process and final product. exemplified by Alaria esculenta and Saccharina latissima, notable differences for fermentation process to reach desirable pH was not same and significant colour change was observed on prolonged fermentation.

The process helps in breakdown of carbohydrate substrate, mannitol, inherent in seaweeds undergo enzymatic breakdown by the applied strain, yielding a spectrum of short-chain fatty acids (SCFAs) namely lactic acid, propionic acid, formic acid, butyric acid, to name a few. High-Performance Liquid Chromatography (HPLC) analysis revealed lactic acid and formic acid as the predominant SCFAs. Notably, lactic acid exhibited a substantial quantitative predominance over formic acid.

Within the investigations, comprehensive analyses were conducted for all samples , encompassing assessments of total solids, moisture content, organic dry weight (ODW), and total ash.
These examinations hold significance in food product characterization, serving as critical metrics for industrial setting to evaluation of product quality, surveillance of fermentation efficacy, quantification of moisture diminution, and the determination of nutrient concentration and uniformity in the ultimate product.

Popular Abstract

Throughout human history, fermentation has been a game-changer by revolutionizing food preservation and producing an astounding variety of tasty meals and beverages. Researchers are looking into novel approaches to fully realize the nutritional potential of seaweed, which is gaining popularity as the superfood of the future. Its high amino acid profile, abundant vitamin and mineral content, and protein-rich deliciousness are now making it popular throughout the world.
With a focus on two brown seaweeds recognized for their distinct nutritional qualities and sustainability—Saccharina latissima and Alaria esculenta—this comprehensive experiment was created to explore the realm of seaweed using solid state fermentation. The report highlights the significance of fermentation, particularly solid-state fermentation, as a viable process for the utilization of these seaweed species.
Solid state fermentation using commercial strain of Lactic acid bacteria(LAB) was explored during the studies. Through research on two different seaweed species and experiments with particle sizes as well different temperatures, we have discovered some amazing facts about the fermentation process. Commercial LAB strain effectively fermented both Alaria esculenta and Saccharina latissima, and attained a proper pH of 4.5 in 3 days and 14 days respectively. Additionally bacterial strains showed a promising results for fermenting Alaria esculenta at room temperature. The majority compound generated in seaweed was identified to be lactic acid, a substance with well-known health advantages.
During the research tremendous potential of solid state fermentation to produce more sustainable, healthier food for future generations was acknowledged. Fermentation continues to influence our culinary landscape in fascinating new ways, drawing from both old traditions and contemporary discoveries.

• author: Singh, Sweta
• supervisor: Supansa Westman
• organization: Biotechnology (MSc); Biotechnology (M.Sc.Eng.)
• alternative title: Optimization of Seaweed Solid-State Fermentation process by commercial lactic acid bacteria
• course: KBTM01 20231
• year: 2024
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: lactic acid bacteria, solid-state fermentation, Alaria esculenta, Saccharina latissima, seaweed fermentation, biotechnology
• language: English
• id: 9150031
• date added to LUP: 2024-03-20 11:06:37
• date last changed: 2024-03-20 11:06:37