Description
The reported fermentation studies on different seaweeds are increasing owing to the potential of microbial fermentations to significantly alter and preserve high perishable biomasses. When it comes to modification of composition, bacterial metabolism can alter physicochemical characteristics and promote the formation of flavor compounds and secondary metabolites. Fermentation has been found to increase bioactive components in several biomasses, primarily plants such as grains and legumes, which as part of a healthy diet can promote certain health benefits.Lactic acid bacteria (LAB) and other QPS bacteria (Qualified presumption of safety), such as Bacillus sp., have been applied in traditional and modern food processes. LAB on their own, are part of the gut microbiome that colonize intestines and have beneficial effects in humans. Some instances are L. plantarum and L. paracasei consortia, that are also used in co-cultures to combine the benefits from each.
This study aims to explore whether Bacillus sp. exhibit a symbiotic relationship when grown with LAB, provided from DTU National Food Institute culture collection (NFICC), by investigating the differences in antioxidant potential after fermentation in a mixed culture of LAB and Bacillus sp. compared to single strain fermentations. This will be achieved by assessing the total phenolic content and capacity of the brown seaweed Saccharina latissima with common analytical methods (TPC, DPPH) alongside with fermentation assessment indexes (pH, soluble sugars/metabolites, bacterial concentration). The results will demonstrate the potential of creating co-cultures in enhancing the antioxidant properties of fermented seaweed.
| Period | 21 May 2024 → 24 May 2024 |
|---|---|
| Event title | 5th Seaweed for Health Conference |
| Event type | Conference |
| Location | Cork, IrelandShow on map |