Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora.

ABSTRACT: Kelp (Laminaria japonica) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To recycle these kelp byproducts, we have cultivated a functional microbial consortium through continuous enrichment. Analysis via 16S rRNA sequencing has shown that during the three fed-batch fermentation stages of kelp waste, the microbial community was predominantly and consistently composed of three phyla: Halanaerobiaeota, Bacteroidota, and Proteobacteria. At the genus level, Halanaerobium emerged as the dominant player, exhibiting a trend of initial increase followed by a decline throughout the fermentation

SUBMITTER: Huang J 

PROVIDER: S-EPMC12111377 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature