Fermented Seaweed Research Articles

A study on the impact of diet supplementation of fermented dried seaweed powder (Kappaphycus alvarezii) on healthy cat gut performance, skin and hair coat conditions, and behaviour.

One of the key goals the feed industry emphasizes when exploring the incorporation of novel substances into animal diets is to enhance feed utilization efficiency, to bolster animal health and well-being. Fermented seaweed powder holds promise as a valuable and sustainable component of animal feed, owing to its rich nutrient profile and purported benefits for livestock and aquaculture species. This study provides some interesting and original preliminary data regarding the benefits of supplementing cats' diets with fermented dried seaweed. Using a broad investigative approach to measure and analyse multiple health benefits of feeding fermented dried macroalgae to cats as a nutritional supplement, the results of this 8-week study identified several positive health attributes related to body coat quality, nutrient digestibility, behavioural changes, a healthy gut microbiota ratio, and enhanced immunity. There were no adverse effects observed in the cats after supplementation with the fermented seaweed powder. The sample size in this study with cats should be increased, but this preliminary work showed that the seaweed-supplemented cats exhibited improvements in the measured health parameters over the control cats. As a result of this 8-week trial, key information has been provided regarding future research direction focusing on skin health application which is essential to the overall animal wellbeing.

Comparison of Growth, Gut Microbiota Composition, and Taste Sensory Profile of Abalone (Haliotis discus hannai) Fed Diets Formulated With Heat-Treated Or Fermented Seaweed (Sargassum horneri) Meal

Comparison of Growth, Gut Microbiota Composition, and Taste Sensory Profile of Abalone (Haliotis discus hannai) Fed Diets Formulated With Heat-Treated Or Fermented Seaweed (Sargassum horneri) Meal

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.

Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts

In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce to increase its nutritional quality and were characterised in terms of proximate composition, antioxidant activity, viscosity and serum separation. The results obtained indicated that samples incorporated with fermented seaweed extracts contained significantly lower carbohydrates and higher ash content in comparison to control. The addition of fermented seaweed extracts significantly (p&lt;0.05) increased the antioxidant activity. Serum separation was observed only in the control sample after eight weeks of storage. Therefore, adding fermented seaweeds can be incorporated into chilli sauce to increase the antioxidant properties and storage stability.

Effects of Lactobacillus fermented plant products on dairy cow health, production, and environmental impact

During the onset of lactation, dairy cows experience increases in metabolic demands causing an increase in metabolic and oxidative stress that may result in disorders and reduced milk production. Dairy cows also represent a source of negative environmental impacts. Accordingly, natural products which alleviate these stresses and sources of environmental pollutants would be beneficial. The objective of this experiment was to determine how commercial products Lactobacillus fermented seaweed (Ecklonia radiata) (SWO; Animal Health Tonic; AgriSea Ltd.; Paeroa, NZ) and Lactobacillus fermented seaweed plus terrestrial plants (SWP; Fortress+; Agrisea Ltd.; Paeroa, NZ) influence dairy cow oxidative stress, environmental impacts, and production. Pregnant multiparous Holstein-Friesian × Jersey cross dairy cows (n = 27; body weight = 488.8 ± 47.6, mean ± SD) received daily oral doses of water (CON), SWO, or SWP. During the prepartum period (i.e., last third of gestation) the cows received 5-mL of their respective treatments once daily and this dose was increased to 100-mL per cow per d following calving. Ruminal fluid and blood samples were collected on d 0, 38, and 80 and blood samples were again collected 3 days after calving. Total volatile fatty acids concentrations in ruminal fluid were 26% greater (P = 0.05) in animals administered SWP compared with CON during the prepartum period. The CON cows had greater (P < 0.05) whole blood glutathione peroxidase activity than cows on SWP and SWO at all-time points following treatment application. After 80-d of administering the treatments and 3-d post calving, SWO and SWP had greater (P < 0.05) total antioxidant status of plasma (marker of ability to reduce oxidants). Three days after calving, the SWO and SWP cows had less (P < 0.05) plasma non esterified fatty acid concentrations and urea nitrogen than CON cows. Further, the SWP treatment had the lowest concentration of milk urea N and was less (P < 0.05) than CON. Accordingly, the calculated daily urinary N excretion of SWP was 18.0% lower (P < 0.05) than CON and SWO had a tendency (P = 0.07) to have 14.7% lower urinary N excretion than CON. Collectively, these results highlight the ability for these Lactobacillus fermented plant products to reduce oxidative stress during the onset of lactation in dairy cows and to reduce environmental impacts. This experiment provides important information for the improvement in periparturient dairy cows’ health and environmental impacts, which have economically important implications.

Remediation of Soils Contaminated by Fluoride Using a Fermentation Product of Seaweed (Eucheuma cottonii)

This study investigated the efficacy of fermented seaweed (Eucheuma cottonii) on the remediation of fluoride-contaminated soil. The soil was amended with either 1.25, 3.0, or 5.0% (w/w) fermented seaweed (FSW), parallel with the controls (0%). The amendment improved the physicochemical properties of the soil particularly pH regulated from strong alkaline (9.3) to neutral (7.0) which is essential for germination, crop growth, and yield. The amount of water soluble-fluoride (Ws-F) dropped from 81.7 ± 3.1 mg/kg to 42.7 ± 2.4, 33.7 ± 1.2, 19.6 ± 0.9, and 12 ± 1.3 mg/kg following 0, 1.25, 3, and 5% amendment dosage, respectively. Most of the Ws-F was converted into exchangeable fluoride (Ex-F) and to fluoride-bound to iron and manganese (Fe/Mn-F). Furthermore, the amendment also enhanced microbial mass and diversity in the soil. The FSW contains organic acids which participate in ionic bonding with the multivalent cations in the soil. The formed compound participates in ion exchange with clay or with anionic adsorption to positively charged clay sites at the edges. This interaction is further essential for enhancing the fluoride holding capacity of the soil. The use of seaweed reduced the bioavailability of fluoride in the agricultural soils and had positive effects on promoting soil fertility. However, further studies to observe its effects on crop performance is of significance.

Effects of Fermented Seaweed Fertilizer Treatment on Paddy Amino Acid Content and Rhizosphere Microbiome Community

Seaweed has often been reported on for it potential bioresources for fertilizers to improve crop productivity and reduce the use of chemical fertilizers (CF). However, little is known about the nutritional status of the crop grown with the implementation of seaweed fertilizers (SF). In this study, the amino acid content of rice produced by SF implementation was evaluated. Furthermore, the rhizosphere bacterial community was also investigated. The paddy seedlings were divided into five groups, control (C0), chemical fertilizer (CF), seaweed fertilizer (SF), chemical and seaweed fertilizer combination 25:75 (CFSF1), and chemical and fertilizer combination 50:50 (CFSF2). The CFSF2 group shown significantly better growth characteristics compared to other groups. Based on the concentration of macronutrients (N, P, K) in paddy leaf, CFSF2 also shown the best results. This also correlates with the abundant amino acid composition in CFSF2 in almost all tested amino acids, namely, serine, phenylalanine, isoleucine, valine, glycine, tyrosine, proline, threonine, histidine, and arginine. Interestingly, beneficial bacteria Rhizobiales were significantly higher in CFSF2-treated soil (58%) compared to CF (29%). Another important group, Vicinamibacterales, was also significantly higher in CFSF2 (58%) compared to CF (7%). Hence, these potentially contributed to the high rice amino acid content and yield in the CFSF2-treated paddy. However, further field-scale studies are needed to confirm the bioindustrial application of seaweed in agricultural systems.

Effects of different sources of diet on the growth, survival, biochemical composition and physiological metabolism of clam ( Cyclina sinensis )

It is essential to formulate artificial diets for Cyclina sinensis to satisfy the requirements of industrial aquaculture. We evaluated the effects of different dietary sources on the growth, survival, nutritional components, digestive performance and nonspecific immunity of C. sinensis. The diets of the three experimental groups were as follows: natural bait (control group, CG), fermented Enteromorpha prolifea (EP) compound diet (Diet #1), and fermented Pyropia yezoensis (PY) compound diet (Diet #2). Feeding these diets did not affect the individuals' final weight, specific growth rate and survival rate. The total amino acid and total monounsaturated fatty acid of individuals fed with Diet #1 were significantly higher than those provided with the other diets (p < 0.05). There were no significant differences in the activities of α-amylase, lipase, trypsin, total superoxide dismutase, lysozyme and acid phosphatase in the clam fed with different diets. In conclusion, the two fermented seaweed compound diets prepared herein can replace natural bait and meet the growth and developmental needs of C. sinensis. The fermented EP compound diet can improve the nutritional quality of the clam. This study lays a preliminary foundation for developing new artificial diets for clams and elucidates the further utilization of low-value seaweed resources.

Seaweed Fertilizer Prepared by EM-Fermentation Increases Abundance of Beneficial Soil Microbiome in Paddy (Oryzasativa L.) during Vegetative Stage

Excessive use of chemical fertilizer could potentially decrease soil productivity by decreasing soil microbiome diversity. In this study, we evaluated the effects of fermented seaweed fertilizer in the soil microbial community of paddy plants (Oryza sativa L.). The paddy seedlings were divided into five groups, control (C0), chemical fertilizer (CF), seaweed fertilizer (SF), chemical and seaweed fertilizer combination 50:50 (CFSF1), and chemical and fertilizer combination 75:25 (CFSF2). The CFSF1 combination showed to be the most effective in inducing plant height (83.99 ± 3.70 cm) and number of tillers (24.20 ± 4.08). After 8 weeks after transplantation, the isolated DNA from each soil treatment were subjected to 16S rRNA (v3–v4 region) next-generation sequencing. The beneficial Acidobacteriota was most abundant in CFSF1. At genus level, the nitrifying bacteria MND1 was seen to be abundant in CFSF1 and also present in other SF treatments. The genus Chujaibacter is highly abundant in CF, which potentially plays a role in denitrification resulting in soil degradation. In addition, the CFSF1-treated soils show significantly higher diversity of ammonia-oxidizing bacteria (AOB) and ammonia-oxidizing archaea (AOA). The current results could potentially contribute to the utilization of SF as a bioremediator and promoting green agriculture practice by reducing the amount of CF usage.

The Impact of Dietary Fermented Seaweed (Turbinaria murayana) with Fruit Indigenous Micro Organism’s (IMO’s) as a Starter on Broiler Performance, Carcass Yield and Giblet Percentage

The Impact of Dietary Fermented Seaweed (Turbinaria murayana) with Fruit Indigenous Micro Organism’s (IMO’s) as a Starter on Broiler Performance, Carcass Yield and Giblet Percentage

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum.

The fermentation of food materials with suitable probiotic strains is an effective way to improve biological activities. In this study, seaweed extracts were fermented by Saccharomyces cerevisiae and Lactiplantibacillus plantarum, and the hypolipidemic effects of the fermentation products were investigated. In vitro experiments suggested that fermented seaweed extracts have a high capacity for bile acid-binding. Additionally, a significant inhibitory effect against pancreatic lipase was observed. Furthermore, effects in hyperlipidemic mice were determined. Fermented seaweed extracts can alleviate lipid metabolism disorder. The administration of fermented seaweed extracts to mice showed decreased total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) levels and increased high-density lipoprotein cholesterol (HDL-C) levels. Combined, these results suggest that fermented seaweed extracts perform a potent hypolipidemic action, thus providing an effective method for the preparation of functional foods to combat cardiovascular diseases.

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.

Research Progress of Seaweed Fermentation with Lactic Acid Bacteria

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.

Plant growth-promoting properties of extracts produced by fermenting the freshwater macroalga, Oedogonium intermedium

Extracts produced from marine macroalgal biomass promote plant growth, improve yield, and increase the tolerance of plants to physiological stressors. Most of these extracts are produced with dried macroalgal biomass as their stock material, and use processing techniques that cause considerable modification to the original biomass and require a substantial investment in energy and equipment. As such, the aim of this study was to determine whether the freshwater macroalga Oedogonium intermedium could be successfully fermented using freshly harvested biomass, such that this biomass was transformed into a stable, non-offensive product that had plant growth-promoting properties. This was demonstrated by manipulating the starting conditions (presence or absence of salinity, molasses, and microbes) of the fermentations. The liquid extracts had a positive effect on the growth of mung bean plants compared with the positive controls – a soluble plant fertiliser and a commercially available fermented seaweed product. The most effective extract (Oedo 4), which was fermented in 20 ppt saltwater with the addition of molasses, demonstrated a 28.9–48.6% larger total plant dry weight than the commercial controls, respectively. Notably, extracts fermented in 20 ppt saltwater resulted in larger quantities of N, P, K, Ca, and Fe than those fermented in freshwater, while extracts fermented with molasses had the lowest final pH (<4), resulting in a stable extract with non-offensive odours that were not particularly strong. This study demonstrates the viability of producing fermented extracts directly from the freshly harvested biomass of a freshwater macroalga, and that those extracts have plant growth-promoting properties.

Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein

In this work, we have valued and increased the nutritional value of Macrocystis pyrifera and seaweed waste from brown macroalgae through a submerged fermentation process with the marine fungus Paradendryphiella salina. The product resulting after fermentation, the mycelium of P. salina together with the hydrolyzed algal, is called mycoprotein. We analyze the nutritional composition (carbohydrates, protein, amino acids, total fibre, caloric energy, fat), phenolic compounds and antioxidant activity in vitro of the mycoprotein obtained and of the algal biomass before fermentation. The content of total protein increased ~141% in fermented M. pyrifera and the total amino acids increased 73,5%. While that in fermented seaweed waste the protein increased ~131%. Furthermore, the fermentation on M. pyrifera and seaweed wastes had a positive effect on total carbohydrate reduction of this biomass algal ~38% and 35%, respectively. The concentration of the main complex polysaccharide presents in M. pyrifera, the alginate, was decreased significantly (up to 1.5-fold). In contrast, the cellulose concentration in fermented seaweed waste was significantly lower than the unfermented seaweed (up to 2.9-fold). According to these results, fermentation seems to enhance the nutritional value of seaweed biomass, and its potential is compared with Quorn, the mycoprotein used in food. Additionally, the total compounds phenolic and the antioxidant activity of fermented seaweed biomass exhibited an increase significantly face the unfermented seaweed biomass. Fermented seaweed waste resulted in the highest value of total phenolics and higher antioxidant activity, with an increase of 180.9 and 86.3%, respectively. Finally, this work shows that P. salina can assimilate brown macroalgae and even wastes of this biomass and produce mycoprotein like a promising strategy, and that may be useful food or functional food and feed.

The effect of various processed seaweed, Kappaphycus alvarezii products as gel diet thickener on the utilization of nutrition in Rabbitfish, Siganus guttatus cultivation in the floating net cage

Seaweed, K. alvarezii as a gel diet thickener. The quality of the thickener is determined by the processing method. The purpose of this study was to determine the type of processed seaweed, K. alvarezii product, which is the best thickener in the gel diet based on fish body nutrient contents, protein efficiency ratio (PER), and protein retention (PR). Experimental fishes used were rabbitfish with an average weight of 55.23±4.46 g/individual, which was cultivated in a small cage (hapa) measuring 100 x 70 x 100 cm and placed in floating net cages (FNC). An experimental diet is a gel diet. The frequency of feeding is done twice a day, 7:00 in the morning, and 16:00 in the afternoon by satiation. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment in this study was a gel diet containing some processed seaweed products such as dried seaweed flour (treatment A), fermented seaweed flour (treatment B), carrageenan flour (treatment C), and seaweed soft (treatment D). Analysis of variance (ANOVA) was carried out, and the W Tukey test was continued for the treatment that had a significant effect on determining the effect of various processed seaweed products on the measured parameters. The results showed that processed seaweed products in the gel diet significantly affected changes in fish protein, lipid and carbohydrate contents, protein efficiency ratio, and protein retention in rabbitfish. The best nutritional content of fish, PER, and PR is found in treatment B (fermented seaweed flour). Based on the results of this study, it was concluded that the nutritional body content of fish, REP, and RP was best obtained in rabbitfish, which consumed a gel diet containing fermented seaweed.

Sử dụng bột rong bún (Enteromorpha intestinalis) lên men có bổ sung khoáng để nuôi sinh khối Artemia

This study is aimed to assess the useability of fermented green seaweed Enteromorpha intestinalis (FGS) with minerals supplementation as feed to culture Artemia biomass. The first experiment was conducted to determine the suitable mineral concentration to add into FGS for Artemia culture. Different concentrations of mineral (0, 1, 3 and 5 g) were added to 1 kg of FGS with 3 replications per each and used to culture Artemia in 14 days. The findings showed that Artemia fed on FGS adding mineral at 3.0 g/kg obtained the highest length and survival rate. In the second experiment, Artemia was cultured in 21 days with 4 feeding treatments corresponding to the replacement rate of FGS at 0%, 25%, 50% and 100% of the industrial diet (ID), each treatment was repeated 3 times. The results showed that survival and Artemia biomass was highest in the 100% ID (85.67 ± 1.61% and 3.34 ± 0.28g). Artemia length was highest in 25% FGS replacement (7.60 ± 0.84mm) on day 14 of culture period. The fecundity of Artemia was highest in the 100% ID (84.43 ± 6.98 eggs/female) and lowest in the 100% FGS treatment (41.07 ± 6.73 eggs/female). The survival, growth and fecundity of Artemia during the experiment was always highest in 100% ID and 25% FGS replacement. The results showed the ability to replace fermented seaweed powder as food for Artemia franciscana with 25% replacement rate.

Enhancement and bioavailability of phenolic content in Kappaphycus alvarezii through solid substrate fermentation

Known as carrageenan, Kappaphycus alvarezii is a popular species of red edible seaweed which is mainly cultivated for its hydrocolloids. K. alvarezii is a good source of phenolics which are considered to be natural antioxidants that promote myriads of health benefits. Extraction of phenolic compounds using conventional solvent extraction may result in hazards and toxicological effect and low yield of bound phenolics. Therefore, this study was conducted to increase the release of bound phenolics through solid substrate fermentation. In the present study, three different varieties of K. alvarezii were fermented with Aspergillus oryzae through solid substrate fermentation (SSF) at 30 ℃ for 2 to 6 days. The changes of total phenolic content and antioxidant activity due to the effects of SSF were investigated. Results obtained revealed that the highest total phenolic content for green (10.022 mg GAE/g) and purple (4.037 mg GAE/g) varieties of K.alvarezii were on the fourth day of fermentation while for yellow (4.479 mg GAE/g) variety was on the sixth day of fermentation. A remarkable enhancement of antioxidant activity was discovered through DPPH radical scavenging activity on the fourth day of fermentation for all varieties of K. alvarezii tested. Total phenolic content also showed a significant correlation with antioxidant activity of fermented seaweed. Cellulase, xylanase, and β-glucosidase enzymes produced by A.oryzae during SSF were also investigated to see the relationship with the release of phenolic compounds after fermentation. The highest cellulase activity was observed on the fourth day of fermentation. The similar observation was also found for xylanase enzyme in yellow and purple varieties of K. alvarezii , except for green variety where the highest xylanase activity was on the sixth day of fermentation. The maximum β-glucosidase activity in yellow and green varieties was observed on the fourth day of fermentation while purple variety exhibited the maximum β-glucosidase activity on the sixth day. There are positive correlation between the enzymes studied and the polyphenols content in all varieties of K. alvarezii . This study demonstrated that fermented K. alvarezii contained more phenolic content compared to non-fermented seaweed.

In Vitro Hypoglycemic Potential of Dietary Fiber From Fermented Seaweed

Dietary fiber can regulate metabolic activity of the body by affecting enzyme activity in the intestine. It cut down the speed of digestion to relieve the release of glucose, so blood sugar can be controlled in the optimal range. In this study, seaweed was used to prepare dietary fiber by microbial transformation of Lactobacillus rhamnosus and Lactobacillus plantarum. The experiment showed that the content of soluble dietary fiber (SDF) increased significantly after the action of the mixed lactic acid bacteria, and the increments rate was 21.1%. The inhibition rate of α-amylase and α-glucosidase increased by 25.9% and 16.6% respectively after fermentation. Therefore, after fermentation seaweed can enhance the soluble dietary fiber and improve inhibition rate of enzyme activity related to digestion. Dietary fiber of seaweed has potential of hypoglycemic.

Hypolipidemic Effects of Polysaccharides from Fermented Seaweed

To study the hypolipidemic effect of a fermented seaweed polysaccharide on experimental hyperlipidemic mice for Conducted a series of work. Algal polysaccharides can alleviate hyperlipidemia and decrease risks of atherosclerosis and cardiovascular diseases. This study aimed to investigate effects of algal polysaccharides fermented by Yeast and Lactobacillus plantarum on hematic fat level of mice fed with high fat diet. Forty mice were randomly assigned to four groups: normal control group (NC), high-fat control group (HFC), high concentration of seaweed polysaccharide (HSP), low concentration of seaweed polysaccharide (LSP), respectively. The NC group was fed with the basic diet, while the other groups were fed with high-fat diet. After the experimenta period (4W), mice were sacrificed by decapitation. Results demonstrated that fermented algal polysaccharides could regulate lipid levels, the increase in HDL-c and decrease in TG, TC and LDL-c. In conclusion, algal polysaccharides fermented by Yeast and Lactobacillus plantarum may has effect of hypolipidemic.