Healy, LauraZhu, XiangluDong, GaoyaSelli, SerkanKelebek, HaşimSullivan, CarlTiwari, Uma2025-01-062025-01-0620240308-81461873-707210.1016/j.foodchem.2023.1383352-s2.0-85183003169https://doi.org/10.1016/j.foodchem.2023.138335https://hdl.handle.net/20.500.14669/2992High 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.eninfo:eu-repo/semantics/closedAccessSeaweed fermentationSCOBYLactiplantibacillus plantarumUltrasoundHigh-pressure processingNew product developmentArticle38237300Q1442WOS:001171273700001N/A