Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

Abstract

The present study aims to evaluate the deodorization of Bangia fusco‐purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. The results showed the fermentation with S. cerevisiae, A. pasteurianus, and L. plantarum resulted in significantly decreases (p < .05) of the fishy malodor in B. fusco‐purpurea. Among the three strains, S. cerevisiae was the best for reducing the fishy malodor. The optimal inoculum size and fermentation time were 0.2% and 4 hr, respectively. After the fermentation with the S. cerevisiae, the content of 1‐octen‐3‐ol, (E)‐2‐octen‐1‐ol, hexanal, non‐(2E)‐enal, (E,E)‐2,4‐decadienal, 3,5‐octadien‐2‐one, and 2‐pentyl‐furan were hard to be detected in the seaweed, whereas increases were observed in the concentrations of 2‐butyl‐1‐octanol, cedrol, diisobutyl phthalate, and 2,4‐di‐t‐butylphenol. The odor active value analysis indicated the removal of fishy odor was related to the reduction, dehydrogenation, and deformylating oxygenation of hexanal, nonanal, non‐(2E)‐enal, and (E,E)‐2,4‐decadienal and esterification of 1‐octen‐3‐ol and (E)‐2‐octen‐1‐ol. Our findings provide a technical and scientific basis for the removal of fishy odor from B. fusco‐purpurea. Practical applications Bangia fusco‐purpurea is a seaweed that can reduce the risks of cardiovascular and chronic metabolic diseases in human body. However, the seaweed has a strong fishy malodor, which largely declines consumer's acceptance. In this study, the commercial starters of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum were shown to reduce the fishy malodor in B. fusco‐purpurea via fermentation. After the fermentation with the microorganisms especially with the S. cerevisiae, the fishy malodor significantly reduced, and the overall aroma acceptance of B. fusco‐purpurea products greatly improved. Therefore, this study provides a technical basis for the removal of fishy odor from B. fusco‐purpurea and processing value‐added products from it and facilitating its health benefits for human.

Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development

“…Some consumers of seaweed may be apprehensive about a "fishy" or "seafood" taste. Although many sensory tests don't report this issue, Du et al (2021) found that the removal of the compounds that cause this flavour have been successful [68]. In a study by Losada-Lopez et al ( 2021) examining consumer's perception of seaweed, the consumer's willingness to consume seaweed was negatively affected by neophobia [69].…”

Seaweed fermentation within the fields of food and natural products

“…Inspired by a similar use of fermentation performed on Paratapes undulatus hydrolisates, Du et al, (2021) employed this process to reduce the concentrations of undesired volatile compounds present in Bangia fuscopurpurea. Fermentations with S. cerevisae, having achieved the highest reduction in undesired aromas, were further profiled via SPME-GC-MS.…”

The Volatile Compounds Change during Fermentation of Saccharina japonica Seedling

“…In comparison, fermentation with Saccharomyces cerevisiae not only reduces fishy odors but also enhances fruit and floral aromas [17]. Therefore, researchers prefer to use S. cerevisiae to enhance the flavor of plant, seaweed, and fish products [20,21], which could be a practical method to enhance the flavor quality of food products made from S. japonica.…”