Fermenting Kelp Reduces Fishy Smell and Boosts Nutrient Uptake
Creatrip Team
a month ago
A research team at the National University of Singapore found that fermenting kelp (dasima) with probiotic lactic acid bacteria and a flavor-producing yeast reduces its characteristic fishy and grassy odors and breaks down cell walls to improve nutrient accessibility. The team first used enzymes to slurry the kelp, then co-fermented it with Lactiplantibacillus plantarum (a probiotic lactic bacterium) and Pichia kluyveri (a yeast that produces fruity aromas). Co-fermentation increased probiotic survival and GABA (an amino acid with calming effects on the nervous system) production more than fermentation with bacteria alone, and generated banana- and pear-like scent compounds while reducing off-odors. Researchers suggest the method could make kelp more appealing for fermented beverages and seaweed-based functional foods, though human health effects were not tested in this experiment. The study was published in the International Journal of Food Microbiology.
