Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

Abstract: Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. This report outlines the outcomes of an investigation into and the optimization of the solid-state fermentation process for Alaria esculenta and Saccharina latissima seaweeds using lactic acid bacteria (LAB) as an inoculum. Considering brown seaweeds have unique biochemical characteristics and are regarded as a valuable source of sustainable food in European culture, brown seaweeds are specifically researched in this investigation. Cultures of Commercial lactobacillus strain, a commercially acquired freeze-dried lactic acid bacteria was used for the process of fermentation. Analysis was also done on 2 types of particulate size state namely grounded and non-grounded to study the effect of surface area for fermentation. In the process of fermentation, lactic acid bacteria (LAB) engage with seaweed specimens, instigating diverse biochemical reactions yielding valuable compounds, augment nutritional profiles, or modify texture and flavour of seaweed. The examination of the fermentation process across various seaweed species, enables comparison of their fermentation characteristics, assessment of microbial activities, and potential identification of disparities in both process and final product. exemplified by Alaria esculenta and Saccharina latissima, notable differences for fermentation process to reach desirable pH was not same and significant colour change was observed on prolonged fermentation. The process helps in breakdown of carbohydrate substrate, mannitol, inherent in seaweeds undergo enzymatic breakdown by the applied strain, yielding a spectrum of short-chain fatty acids (SCFAs) namely lactic acid, propionic acid, formic acid, butyric acid, to name a few. High-Performance Liquid Chromatography (HPLC) analysis revealed lactic acid and formic acid as the predominant SCFAs. Notably, lactic acid exhibited a substantial quantitative predominance over formic acid. Within the investigations, comprehensive analyses were conducted for all samples , encompassing assessments of total solids, moisture content, organic dry weight (ODW), and total ash. These examinations hold significance in food product characterization, serving as critical metrics for industrial setting to evaluation of product quality, surveillance of fermentation efficacy, quantification of moisture diminution, and the determination of nutrient concentration and uniformity in the ultimate product.