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Seaweed fermentation
Transcript
Seaweed fermentation
Eleni Milopoulou
Aim
Seaweed as a starter material, fermented with Lactic acid bacteria for improving sensory properties
Methodology
- Seaweed with combination of commercial bacterial strains
- Duration of fermentation: 6 days
- Bioprocess Control - pH recording
Materials
Lactic acid bacteria (LAB)
L. plantarum
L. paracasei
L. casei
L. rhamnosus
Seaweed species: Alaria esculenta
Analysis
Screening of combinations of bacterial strains
- pH
- OD
- HPLC (acids)
- IC (monosugars)
Seaweed fermentation:
- pH
- OD
- plate counting
Key Results
Results
Screening
No significance difference between the combinations of strains
• Lyoflora V-3® + Lyofast BGP 1®
• Lyoflora V-3® + Lyofast BGP 93®
• Lyoflora V-3® + Lyofast LR B®
• Lyoflora V-3® + Lyofast SP1®
Fermented seaweed
All the combinations grow the same