Algal Fermentation - The Seed for a New Fermentation Industry of Foods and Related Products

Japan Agricultural Research Quarterly
ISSN 00213551
NII recode ID (NCID) AA0068709X
Full text
47-01-07.pdf939.49 KB

Many kinds of fermented products are now being consumed as food and dietary items, although those produced from algae have yet to be developed. A recent observation that seaweed could be used as a substrate for lactic acid fermentation opened the possibility of obtaining such products as foods, diets and fertilizers by algal fermentation. This manuscript reviews past studies on the lactic acid fermentation of algae. Both macroalgae (seaweeds) and microalgae can be used as the materials for lactic acid fermentation, as successful fermentation has been observed regarding all the seaweed species tested to date. Saccharification by cellulase treatment is considered a significant element for inducing algal fermentation. The addition of a starter culture of lactic acid bacteria and salt also promotes successful fermentation. A wide range of Lactobacillus species can be used for inducing algal fermentation, with Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum in particular showing a superior ability to dominate in seaweed fermentation cultures. A starter culture of halophilic lactic acid bacteria that is now being developed will make it possible to prepare algal fermented products containing a high (>10%) salt content and having long-term preservation. As for application, a prototype of ‘seaweed sauce’ containing a high quantity of amino acids was obtained from Porphyla sp. (Rhodophyta). Some functional effects are also demonstrated when fish and animals were fed algal fermented products.
Studies on the ethanol fermentation of seaweeds are also making progress. All these advances in algal fermentation are expected to lead to the creation of a new genre of algal fermentation industry.

Date of issued
Creator UCHIDA Motoharu MIYOSHI Tatsuo



lactic acid bacteria



Publisher Japan International Research Center for Agricultural Sciences
Available Online
NII resource type vocabulary Journal Article
Volume 47
Issue 1
spage 53
epage 63
DOI 10.6090/jarq.47.53
Rights Japan International Research Center for Agricultural Sciences
Language eng

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