Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

Laura Healy; Xianglu Zhu; Gaoya Dong; Serkan Selli; Hasim Kelebek; Carl Sullivan; Uma Tiwari; Brijesh K Tiwari

doi:10.1016/j.foodchem.2023.138335

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

Food Chem. 2024 Jun 1:442:138335. doi: 10.1016/j.foodchem.2023.138335. Epub 2024 Jan 4.

Authors

Laura Healy¹, Xianglu Zhu², Gaoya Dong³, Serkan Selli⁴, Hasim Kelebek⁵, Carl Sullivan⁶, Uma Tiwari⁷, Brijesh K Tiwari³

Affiliations

¹ Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.
² Teagasc Food Research Centre, Ashtown, Dublin, Ireland; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China.
³ Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
⁴ Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey.
⁵ Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey.
⁶ Faculty of Computing, Digital and Data, School of Mathematics and Statistics, Technological University Dublin, Dublin, Ireland.
⁷ Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland. Electronic address: uma.tiwari@tudublin.ie.

PMID: 38237300
DOI: 10.1016/j.foodchem.2023.138335

Abstract

High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.

Keywords: High-pressure processing; Lactiplantibacillus plantarum; New product development; SCOBY; Seaweed fermentation; Ultrasound.

MeSH terms

Edible Seaweeds
Fermentation
Seaweed*
Yeast, Dried*

Supplementary concepts

Alaria brown algae