Metabolomic Analysis of Fermented Nori Powders: Divergence of Betaine Structural Analogs Production by Three Types of <i>koji</i> Fungal Fermentation.

ABSTRACT: Fermenting seaweed with koji fungi transforms its chemical composition, generating bioactive compounds absent in the raw material. We previously reported that the fungal fermentation of the edible red alga Pyropia yezoensis (Nori) produces betaine structural analogs (such as betaine, stachydrine, and carnitine), which are of particular interest because of their physiological roles and potential health benefits. Using metabolomic profiling, we compared non-fermented Nori with powders fermented by three industrially important fungi: Aspergillus luchuensis mut. kawachii (white koji fungus), Aspergillus oryzae (yellow koji fungus), and Monascus purpureus (red koji fungus). All fermentations enhanced the levels of betaine and

SUBMITTER: Inoue N 

PROVIDER: S-EPMC12566454 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature