Mechanistic Insights into Lactic Acid Bacteria-Driven Biotransformation of Undaria pinnatifida: Ecological Dominance, Metabolic Reprogramming, and Quality Formation

ABSTRACT: Undaria pinnatifida, a representative brown macroalga, is limited in high-value food applications due to its dense cell wall structure, pronounced marine odor, and inefficient conventional processing. In this study, a controlled fermentation strategy was established using different lactic acid bacterial starters with Undaria pinnatifida slurry as the substrate. Milk starter fermentation exhibited a predominance of Streptococcus, with annotated enrichment in propanoate metabolism and branched-chain amino acid degradation. These metabolic signatures coincided with higher abundances of esters and methyl-branched volatiles correlated with roasty and fruity sensory notes. In comparison, kimchi starter fermentation was abundant in Lactiplantibacillus, where starch–sucrose and arginine–proline metabolic pathways were enriched. The observed accumulation of furanones and hexenal was closely associated with caramel-like sweetness. This study characterizes lactic acid bacteria–correlated metabolic patterns underlying the formation of quality, offering valuable references for the controlled bioprocessing of brown macroalgae.

INSTRUMENT(S): Gas Chromatography MS - positive - low-polarity

PROVIDER: MTBLS14540 | MetaboLights | 2026-05-20

REPOSITORIES: MetaboLights