Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Jie Yang, Tengqi Gao, Feng Ge, Hao Sun, Zihang Cui, Zhen Wei, Shujun Wang, Pau Loke Show, Yang Tao, Wenbin Wang

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

Original languageBritish English
Article number810460
JournalFrontiers in Nutrition
Volume8
DOIs
StatePublished - 13 Jan 2022

Keywords

  • antioxidation
  • GC-MS
  • lactic acid bacteria
  • Porphyra yezoensis sauce
  • volatile components

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