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Peer-reviewedCC BY-NC 4.0Food Chemistry: X

Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)

  • Chenhan Geng1
  • Shao Quan Liu1,2
  • Yuyun Lu1,2
  1. 1Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
  2. 2National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu 215123, China
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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.

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Cite

BibTeXRIS
BibTeX
@article{geng2026solidstate,
  title = {{Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)}},
  author = {Chenhan Geng and Shao Quan Liu and Yuyun Lu},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104684},
  url = {https://doi.org/10.1016/j.fochx.2026.104684},
  note = {CC BY-NC 4.0},
}
RIS
TY  - JOUR
TI  - Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)
AU  - Chenhan Geng
AU  - Shao Quan Liu
AU  - Yuyun Lu
PY  - 2026
DA  - 2026/10/25
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104684
UR  - https://doi.org/10.1016/j.fochx.2026.104684
AB  - 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.
SN  - 2590-1575
ER  -