GROWTH AND SURVIVAL OF LACTIC ACID BACTERIA DURING THE FERMENTATION AND STORAGE OF SEAWEED OLIGOSACCHARIDES SOLUTION
The current study is to evaluate the performance of two lactic acid bacteria (LAB) that could grow in seaweed oligosaccharides solutions (SOsS) for future development on algal health food. During the storage of fermented SOsS at 4°C, the changes in pH values, titratable acidity (TA), and LAB count were monitored. The seaweed polysaccharide extract solutions (SPsES) were prepared from Gelidium sp., Gracilaria sp., Mon. nitidum, and Por. dentate, and these SPsES were digested by agarases derived from Aeromonas salmonicida MAEF108 and Pseudomonas vesicularis MA103. The results of four seaweed polysaccharide extract solutions (SPsES) or four SOsS were inoculated with Enterococcus faecalis BCRC13076 and/or Lactobacillus rhamnosus BCRC14068 indicated that their TA increased, pH decreased, optical density at 600 nm increased, and their LAB counts increased during the fermentation period (0-24 h). During storage at 4°C, four SPsES or four SOsS fermented by E. faecalis BCRC13076 and/or L. rhamnosus BCRC14068 exhibited pH decreasing, TA increasing, viability decreasing, and decreasing in sugar contents from day 7 to day 14. These results show that four SOsS allowed better growth for E. faecalis BCRC13076 and/or L. rhamnosus BCRC14068 than SPsES did.
Wu, Shao-Chi; Wang, Fu-Jin; and Pan, Chorng-Liang
"GROWTH AND SURVIVAL OF LACTIC ACID BACTERIA DURING THE FERMENTATION AND STORAGE OF SEAWEED OLIGOSACCHARIDES SOLUTION,"
Journal of Marine Science and Technology: Vol. 15:
2, Article 5.
Available at: https://jmstt.ntou.edu.tw/journal/vol15/iss2/5