Fermentation of seaweed sugars by Lactobacillus species and the potential of seaweed as a biomass feedstock

Hwang, Hyeong Jin; Lee, Shin Youp; Kim, Suk Min; Lee, Sun Bok

doi:10.1007/s12257-011-0278-1

Cited by 45 publications

(20 citation statements)

References 27 publications

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“…Despite the low mannitol concentration, the fermentation process advanced successfully, presumably on the basis of the dextrose used as carrier in the LAB starter culture, the concentration of which was up to 18 times as high as the natural concentration of mannitol from the seaweed. Regardless of the low absolute level of mannitol detected, the almost total absence of mannitol in the fermented biomass, indicated that either the mannitol was drained to the liquid fraction of the fermentation (Herrmann et al 2015) or consumed by the LAB in the fermentation process, as previously described (Black 1955;McDonald et al 1991;Hwang et al 2011). The content of WSC (dextrose + mannitol) in this study was in the same range as in Herrmann et al (2015): 256 g kg −1 TS, as compared to 217 g kg −1 TS.…”

Section: Discussionmentioning

confidence: 57%

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: Discussionmentioning

confidence: 57%

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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“…Recently, we established the metabolic pathway of 3,6-anhydro-Lgalactose [33], which is one of the main sugar components in Gracilaria, and this would further improve the bioethanol productivity of red seaweeds. Our analysis also indicates U. pertusa would be less useful for the production of L-lactic acid [34,35], whose degree of reductance is 4.0, due to its low degree of reductance compared to other biomass feedstocks. However, U. pertusa would be a fine feedstock for the production of acid products, such as D-glucaric acid (γ = 3.00) and succinic acid (γ = 3.50).…”

Section: Degree Of Reductance Of U Pertusamentioning

confidence: 82%

Chemical composition, saccharification yield, and the potential of the green seaweed Ulva pertusa

Lee

Chang

Lee

2014

Biotechnol Bioproc E

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Recently, seaweeds have gained attention as possible renewable sources for biofuel and bioproduct production. To investigate the possibility of using green seaweeds as biomass feedstocks, the chemical composition and saccharification yield of the green seaweed Ulva pertusa were investigated. In this study, we evaluated U. pertusa that was harvested from the seashore in Jeju Island, Korea. By proximate composition analysis, dried U. pertusa was found to contain 52.3% carbohydrate, 25.1% protein, 0.1% lipid, and 22.5% ash. The elemental analysis of U. pertusa indicated the content of carbon to be 34.9%, hydrogen 5.3%, oxygen 46.5%, nitrogen 3.8%, sulfur 3.1%, and phosphorous 0.12%. The optimal conditions for the acid hydrolysis and saccharification of U. pertusa were investigated by varying the types of catalysts, catalyst concentration, reaction time, reaction temperature, and seaweed concentration. Under optimized acid hydrolysis condition, 32.9% of seaweed was recovered as monosaccharides and the monosaccharide composition was 11.5% D-glucuronic acid and D-glucuronic acid lactone, 11.1% L-rhamnose, 6.7% D-glucose, and 3.7% D-xylose. The concept of degree of reductance was introduced to assess the potential of U. pertusa as an industrial feedstock. It was found that the degree of reductance of U. pertusa was lowest among the biomass considered in this study. Based on the comparison of chemical composition and reductance degree of various biomass resources, the competitiveness of U. pertusa as a biomass feedstock for biofuel and bioproduct production was discussed.

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“…To date, marine algae have been used in the production of bio-based chemicals [37,38] and biofuels [39,40], which is an indication of their great potential as carbon sources for lactic acid fermentation. In this study, we used lactic acid bacteria for the fermentation of the marine algae Gracilaria sp., Sargassum siliquosum, and Ulva lactuca for lactic acid production.…”

Section: Introductionmentioning

confidence: 99%

Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

et al. 2020

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Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L.

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Fermentation of seaweed sugars by Lactobacillus species and the potential of seaweed as a biomass feedstock

Cited by 45 publications

References 27 publications

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

Chemical composition, saccharification yield, and the potential of the green seaweed Ulva pertusa

Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

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