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

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dc.authoridTiwari, Uma/0000-0001-6445-8502
dc.contributor.authorHealy, Laura
dc.contributor.authorZhu, Xianglu
dc.contributor.authorDong, Gaoya
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSullivan, Carl
dc.contributor.authorTiwari, Uma
dc.date.accessioned2025-01-06T17:44:18Z
dc.date.available2025-01-06T17:44:18Z
dc.date.issued2024
dc.description.abstractHigh 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 pretreatments 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.
dc.description.sponsorshipUniversity College Dublin (UCD); China Scholarship Council (CSC); Ireland's European Structural and Investment Programmes; Science Foundation Ireland [16/RC/3889]; European Regional Development Fund
dc.description.sponsorshipThe authors would like to acknowledge the following fundings that support this study including UCD-CSC Scholarship Scheme supported by University College Dublin (UCD) and China Scholarship Council (CSC) and BiOrbic SFI Bioeconomy Research Centre, which is funded by Ireland's European Structural and Investment Programmes, Science Foundation Ireland (16/RC/3889) and the European Regional Development Fund. The authors would like to thank Dulra for their support and contribution of seaweed for research.
dc.identifier.doi10.1016/j.foodchem.2023.138335
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38237300
dc.identifier.scopus2-s2.0-85183003169
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.138335
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2992
dc.identifier.volume442
dc.identifier.wosWOS:001171273700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSeaweed fermentation
dc.subjectSCOBY
dc.subjectLactiplantibacillus plantarum
dc.subjectUltrasound
dc.subjectHigh-pressure processing
dc.subjectNew product development
dc.titleInvestigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
dc.typeArticle

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