Harnessing Lactic Acid Bacteria: A Pathway to Functional Food from Marine Seaweed | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 51, Volume 28, Issue 3, May and June 2024, Pages 851-887 PDF (1.27 M) | ||
| Document Type: Review articles | ||
| DOI: 10.21608/ejabf.2024.360949 | ||
| Author | ||
| Eman H. Zaghloul | ||
| Abstract | ||
| There is a growing recognition that food form and supply affect health. This has resulted in the development of functional food that aims to improve health and reduce illnesses. Seaweeds are an important source of new bioactive compounds. However, it is difficult to prove that these compounds have defined health benefits since their effects are limited if used for a short time but significant if consumed daily with the diet. Lactic acid bacteria (LAB) represent an important category of probiotics, especially marine LAB adapted to harsh conditions, which explains their unique byproducts and ability to ferment marine biomass. Seaweed is a cost-effective source of protein. Consuming seaweed fibers regularly boosts health. They don’t require arable land or freshwater, making them a suitable substrate for fermentation. Seaweed smell precludes mass manufacture. Thus, probiotics-fermented seaweed is gaining popularity since it improves shelf life, safety, nutritional value, odor, and micronutrient bioavailability and further enhances the nutritional value. | ||
| Keywords | ||
| Functional food; Probiotics; Lactic acid bacteria; Marine seaweed; Bioactive compounds | ||
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