An increasing trend of consumption of nutrient-rich seaweeds and fermented nondairy foods arised among health-minded consumers. Research and development of new lacto-fermented seaweed products might fulfil their request on healthy food. A dominant lactic acid bacteria strain was isolated and screened from typical pickles in southwest China in this study. It was identified as Weissella hellenica by the characteristics of morphology, physiology, biochemistry and 16S rDNA sequence analysis. Acid production capacity and its growth under different salt concentration and pH stress were analyzed. Its potential of co-fermentation of kelp with Lactobacillus plantarum (homo-lactic-acid bacterium) was also comprehensively evaluated. The results showed that their co-fermentation rapidly increased the content of lactic acid bacteria, and reduced the total content of sugar and reducing sugar in kelp, which demonstrated their capacity in improving the overall flavor of kelp juice. The overall preference of consumers was influenced by the kelp content, under the kelp content of 25%, the new fermented seaweed product had an acceptable appearance. The co-fermentation sample was significantly superior to the single-strain fermentation sample in terms of kelp flavor (7.5) and compound flavor (8.9), with better desirable scent and harmonious taste. This study provides technical support and theoretical basis to the direct vat set of lactic acid bacteria in the fermentation of seaweed flavoring products.
GOU Zhongjun
,
HUANG Qiao
,
QU Mingcheng
,
ZHANG Yuhao
,
LI jie
,
XIAO Lin
. Isolation and identification of probiotic lactic acid bacteria Weissella hellenica L-1 and its fermentation characteristics of kelp[J]. Food and Fermentation Industries, 2022
, 48(16)
: 111
-116
.
DOI: 10.13995/j.cnki.11-1802/ts.030155
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