Fermentation of Green Seaweed Ulva fasciata Using Six Different Strain of Lactic Acid Bacteria (LAB)

DOI

10.2991/978-94-6463-122-7_58How to use a DOI?

Keywords

Ulva fasciata; seaweed; lactic acid bacteria; fermentation; sea lettuce

Abstract

Marine fermented products nowadays are commonly made from fish or shrimp, but marine plant like seaweed which are considered as a valuable source of nutritous food has yet produce popular fermented food. Research correlated with seaweeed fermented-based product intended for consumption is still very few. Therefore, this research aims to investigate the fermentation of green seaweed Ulva fasciata using lactic acid bacteria (LAB) to seek potential source of functional food. Six different strains of LAB were used as a starter culture in the fermentation. Previously, spontaneous fermentation was conducted and the colonies appeared were analized using DNA sequencing to see the native LAB presented in the seaweed. However, the result showed that there was no potential LAB that existed in this seaweed therefore, six strain of LAB inoculum were added in the following fermentation: filtered seaweed extract (FSE) and fresh seaweed. FSE was used as an initial trial of fermentation on all strain to see if this strain could survive in the U. fasciata. After getting a positive result, fermentation was conducted in the fresh seaweed with the addition of each strain and was treated with and without the addition glucose. All samples were investigated during fermentation by measuring the pH and the number of cell growth and the changes of appearances and odour were also examined. The result showed that all bacteria strain able to grow in the seaweed and was indicated by the increasing number of the cell during the investigated time point. The addition of glucose favours the fermentation by decreasing the pH in all sample.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Christina Yuni Admantin
AU  - Mark Turner
AU  - Raquel Lo
AU  - Van Ho Nguyen
AU  - Nicholas Paul
PY  - 2023
DA  - 2023/05/22
TI  - Fermentation of Green Seaweed Ulva fasciata Using Six Different Strain of Lactic Acid Bacteria (LAB)
BT  - Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)
PB  - Atlantis Press
SP  - 611
EP  - 624
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-122-7_58
DO  - 10.2991/978-94-6463-122-7_58
ID  - Admantin2023
ER  -