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Volume 42 Issue 16
Aug.  2021
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SHI Rui, KE Fansheng, WU Manling, et al. Research Progress of Seaweed Fermentation with Lactic Acid Bacteria[J]. Science and Technology of Food Industry, 2021, 42(16): 381−387. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080144.
Citation: SHI Rui, KE Fansheng, WU Manling, et al. Research Progress of Seaweed Fermentation with Lactic Acid Bacteria[J]. Science and Technology of Food Industry, 2021, 42(16): 381−387. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080144.
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Research Progress of Seaweed Fermentation with Lactic Acid Bacteria

  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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  • Received Date: August 16, 2020
  • Available Online: May 30, 2021
    Graphical Abstract
    • Abstract
  • Edible seaweed is one of the most important marine food stuffs. Many nutrient elements such as proteins, carbohydrates, vitamins, minerals, and bioactive substances such as polysaccharides, phenols, etc. have been found in the tissue of seaweed. More and more researchers have revealed that seaweed is fermentable to lactic acid bacteria (LAB) due to its nutritional facts. It has been shown that LAB fermentation can improve the quality or safety of seaweed products, and promote the release or production of some bioactive compounds. Thus, seaweed fermentation by using LAB can provide a wide array of fermented seaweed-based foods with excellent health benefits. In this paper, according to the relevant research reports of seaweed fermentation by lactic acid bacteria at home and abroad in recent years, the types of fermentation by lactic acid bacteria, the feasibility of seaweed fermentation by lactic acid bacteria and the main types of lactic acid bacteria, as well as the effect and role of lactic acid bacteria in seaweed fermentation are described, and the development and application status of seaweed fermentation by lactic acid bacteria in food industry is summarized. Finally, the future trends and prospects in this research field are analyzed to provide a certain reference for the further development of more healthy LAB fermented seaweed foods.
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