Fermented kombu as a functional food
Following LAB-yeast co-fermentation, the fermented kombu product becomes exceptionally nutritious and is fortified with probiotics and GABA, which positively influences gut and mental health respectively. Subsequently, the fermented kombu blend could be used to develop fermented kombu-based functional foods – foods that provide health benefits beyond their basic nutritional value – and beverages that are healthy and tasty.
“Our unique co-fermentation method of processing kombu is the gateway to creating new health products. With our tastier fermented kombu, we could create fermented seaweed drinks, probiotic seaweed-based supplements or even use it as ingredients in plant-based foods,” said Dr Lu Yuyun, Senior Research Fellow and co-corresponding author of the research paper. “This approach may also be adapted to other seaweed species to broaden the range of appealing seaweed-derived products.”
Currently, few if any commercial kombu products are made using LAB-yeast fermentation, underscoring the innovative nature of this research.
“Elevating the flavour profile of kombu makes it more enticing to a broader range of consumers. Our next goal is to optimise fermentation conditions, such as fermentation sequence, time and temperature, to further improve process efficiency and product quality,” said Ms Geng Chenhan, third-year PhD student and first author of the research paper. “In future, we will also conduct sensory evaluation to better understand consumer preferences for seaweed-based foods.”
