Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurry.
- 2026-02
- International journal of food microbiology 447
- Chenhan Geng
- Shao Quan Liu
- Yuyun Lu
- PubMed: 41365135
- DOI: 10.1016/j.ijfoodmicro.2025.111553
Study Design
- Methods
- Co-fermentation of Lacticaseibacillus paracasei Shirota and Lactiplantibacillus plantarum 299v with Pichia kluyveri FrootZen in enzymatically hydrolyzed kombu slurry, under both monoculture and co-culture conditions.
- Duration
- 7 days
Kombu (Saccharina japonica), a nutrient-rich brown seaweed, exhibits limited nutrient bioaccessibility/bioavailability and unfavorable sensory characteristics, particularly lipid-derived off-flavor volatiles, hindering its broader application in the food industry. Although enzymatic hydrolysis and lactic acid bacterial (LAB) fermentation have been applied to improve the nutritional quality of kombu, their effects on sensory improvement remain limited. In contrast, LAB-yeast co-fermentation, particularly involving non-Saccharomyces yeasts, has shown great potential to enhance probiotic viability and modulate flavor profiles; however, this approach has not yet been explored in seaweed substrate. Here, we report for the first time the co-fermentation of Lacticaseibacillus paracasei Shirota and Lactiplantibacillus plantarum 299v with the aroma-producing yeast Pichia kluyveri FrootZen in enzymatically hydrolyzed kombu slurry, under both monoculture and co-culture conditions. After 7 days of fermentation, co-cultures achieved significantly higher probiotic viability (7.36-7.48 log CFU/mL) than probiotic monocultures (6.10-6.40 log CFU/mL), with the L. plantarum-P. kluyveri co-culture additionally producing bioactive γ-aminobutyric acid (GABA). Co-cultures also reduced key off-flavor volatiles such as 1-octen-3-one, (E,Z)-2,6-nonadienal, and (E,E)-2,4-decadienal, by up to 41.5 % compared to the control group, while promoting the biosynthesis of desirable fruity esters, including isoamyl acetate (OAV ≥ 52.9), hexyl acetate (OAV ≥ 36.9), and 2-phenylethyl acetate (OAV ≥ 2.1). These findings highlight the synergistic benefits of LAB-yeast co-fermentation in improving fermentation performance and modulating odor-active volatiles, offering a promising strategy for developing high-quality fermented seaweed-based functional foods/beverages.