{
  "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.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore",
    "National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu 215123, China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Chenhan Geng"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Shao Quan Liu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Yuyun Lu"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/6mvav8s6hkq9j.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104684",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13738295/",
  "id": "6mvav8s6hkq9j",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104684",
  "language": "en",
  "licence": "CC-BY-NC-4.0",
  "licence_label": "CC BY-NC 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "1104|Seaweed-derived Bioactive Compounds"
    ]
  ],
  "openalex": "W7223553555",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S2590157526012058/pdf",
  "pmcid": "PMC13738295",
  "pmid": "42991710",
  "published": "2026-10-25",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/6mvav8s6hkq9j.ris",
  "sources": [
    {
      "first_seen": "2026-11-09T12:23:18Z",
      "native_id": "PMC13738295",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104684"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1104|Seaweed-derived Bioactive Compounds",
      "subfield": "ecology"
    }
  ],
  "title": "Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)",
  "title_text": "Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T12:23:18Z",
  "url": "https://research.draconitic.com/paper/6mvav8s6hkq9j",
  "venue": "Food Chemistry: X",
  "versions": []
}