Table 9 Fermented seaweed
From: An overview of fermentation in the food industry - looking back from a new perspective
Seaweed | Bacteria involved | Consumers attitude | References |
|---|---|---|---|
Fermented Gracilaria verrrucosa | Marine yeast Hortaea werneckii | No consumer concern was observed, the fermented seaweeds had increasing antibacterial and antioxidant activity | Fatmawati et al. (2022) |
Fermented Gracilaria gracilis | Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus | Improving the nutritional value of the seaweeds | Maiorano et al. (2022) |
Edible red seaweed Bangia fusco-purpurea | Lactobacillus delbrueckii and Lactobacillus plantarum | Consumed as special dietary food to improve hyperlipidemia and obesity | Li et al. (2023) |
Kappaphycus spp | Aspergillus oryzae | As a food ingredient to improve the nutritional, taste and textural properties of food products | Norakma et al. (2022) |
Green seaweed Ulva spp. | Paradendryphiella salina (marine fungus) | As a promising source of functional and sustainable ingredients for food | Landeta-Salgado et al. (2021) |
Edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina | Lactobacillus plantarum | As functional foods | Gupta et al. (2011) |