Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)
Year: 2026
Type: article
Abstract: Kombu ( Saccharina japonica ) utilization may be limited by its compact matrix and lipid-derived volatiles. This study compared 72-h solid-state fermentation of kombu with four filamentous fungi, Aspergillus niger (AN), A. sojae (AS), Rhizopus oligosporus (RL), and R. oryzae (RO). All fungi colonized kombu and induced morphological and compositional changes. AN caused the strongest acidification, reaching pH 4.93 at 48 h, while AN and RL showed shifts toward lower-molecular-weight peptide fractions. At 48 h, AS yielded the highest O -phthaldialdehyde-reactive free amino group content (21.90 mg serine equivalents/g dry weight) and Folin-Ciocalteu response (3.56 mg gallic acid equivalents/g dry weight). RO yielded the highest γ-aminobutyric acid (GABA) concentration (0.43 mg/g dry weight) at 36 h. Fermentation reduced lipid oxidation-associated aldehydes but increased fungal C8 volatiles, particularly 1-octen-3-ol. The fungi exhibited time-dependent biotransformation patterns, providing a basis for culture and fermentation-stage selection while highlighting the need for sensory, digestibility, safety, and process-scale evaluation.
Source: Food Chemistry X
Authors: Chenhan Geng, Shao Quan Liu, Yuyun Lu
Institutions: National University of Singapore, Suzhou Research Institute
Language: English
Subfield: Aquatic Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7223553555