Screening Lactic Acid Bacteria for Seaweed Fermentation
Author Information
Author(s): Zioga Evangelia, Holdt Susan Løvstad, Gröndahl Fredrik, Bang-Berthelsen Claus Heiner
Primary Institution: KTH Royal Institute of Technology, Stockholm, Sweden
Hypothesis
Can we quickly identify effective lactic acid bacteria for fermenting seaweed?
Conclusion
Three promising strains of lactic acid bacteria were identified for future seaweed fermentation applications.
Supporting Evidence
- Three strains were identified as strong acidifiers, reaching pH < 4.5 in less than 48 hours.
- The methodology allowed for rapid screening of a large number of bacterial strains.
- Selected strains showed potential for flavor generation through proteolytic activity.
Takeaway
Scientists are looking for good bacteria to help ferment seaweed, and they found some that work really well.
Methodology
High-throughput screening of 313 lactic acid bacteria strains using microwell assays to assess acidification and sugar utilization.
Limitations
The study primarily focused on a specific collection of bacteria and may not represent all potential strains.
Digital Object Identifier (DOI)
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