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.
Highlights
The East China Sea, South China Sea, Huanghai Sea, and other coastal regions produce Porphyra yezoensis
After 21 days of fermentation, the viable cell counts in P. yezoensis sauce fermented with L. casei, L. fermentum, S. thermophilus and the mixed strains were 7.1 ± 0.01, 7.4 ± 0.01, 6.9 ± 0.015 and 6.5 ± 0.01 CFU/mL, indicating that the L. casei and L. fermentum strains were able to adapt to the fermentation environment
The number of viable bacteria of P. yezoensis sauce fermented with the mixed strains was considerably low at the end of fermentation
Summary
The East China Sea, South China Sea, Huanghai Sea, and other coastal regions produce Porphyra yezoensis. The protein level in dried P. yezoensis is 25–30%, while the carbohydrate amount is around 40% [1]. It contains vitamins like riboflavin and niacin [2]. The local market of P. yezoensis products in China is underdeveloped with few product varieties and influential manufactors [5]. One of the main reasons is that P. yezoensis processing are essential, whereas the products have a distinct flavor that some domestic consumers cannot tolerate. The primary domestic seaweed processing methods are drying and roasting. More processing methods of P. yezoensis are needed to boosting its economic value and increase the market of P. yezoensis products
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