Description
Seaweeds contain many beneficial nutrients and have prebiotic properties. They show great potential as source of carbohydrates and proteins and might be used to create nutritious and sustainable food products, where no land is needed. With the increasing attention of seaweeds for food applications, there is a high demand in developing new processing and preservation methods. Lactic acid bacteria (LAB) fermentation has been a well-known post-harvest technique which increased the shelf life of fresh produce. Apart from the preservation capabilities, LAB can also modify the organoleptic characteristics of the fermented foods and improve the likability of the products. This research aims to describe a fast and reliable methodology for rapid screening of LAB for their ability to grow in brown seaweed and preserve the algal biomass post-harvest. A preliminary study of available genomic data was conducted in order to determine the presence of essential genes mainly for mannitol utilization. For the present work, 261 bacterial isolates were screened in seaweed media with buffering system for their acidification ability using a colorimetric method in 96-well plates. The selection criteria will be based on acidification rate (ΔpH), the generation of desirable organic acids by HPLC and tolerance in different salt concentrations in seaweed media. The overarching goal is to explore the potential of LAB, isolated from various land sources, as starter cultures in Nordic brown seaweed Saccharina latissima with special focus on the modification of flavor profile.| Period | 19 Feb 2023 → 24 Feb 2023 |
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| Event title | 24th International Seaweed Symposium |
| Event type | Conference |
| Conference number | 24 |
| Location | Hobart, Australia, TasmaniaShow on map |