food scientist National University of Singapore (NUS) developed Novel fermentation This process significantly improves both the nutritional value and flavor profile of kelp, potentially expanding its use as a functional food ingredient.

the studyPublished in International Journal of Food Microbiology A paper published on December 2, 2025, shows how co-fermentation using lactic acid bacteria (LAB) and aroma-producing yeast can maximize nutrients while reducing strong odors that disturb consumers.

Kelp (Saccharina japonica) is widely cultivated and consumed in Japan, Korea, and China and provides high nutritional value. However, the rigid cellular structure traps many nutrients, restricting access to the organism, and the fishy, ​​grassy odor limits widespread consumer acceptance. The NUS team set out to address both challenges simultaneously.

By combining enzymatic treatment with LAB and yeast co-fermentation, the researchers created a probiotic kelp blend that improves nutrient bioaccessibility and enhances flavor. This approach builds on previous work demonstrating that enzyme-assisted LAB fermentation releases entrapped nutrients and takes it a step further by introducing yeast to produce more attractive aroma compounds.

Laboratory analyzes showed that co-fermentation improved probiotic survival compared to LAB-only fermentation and increased levels of γ-aminobutyric acid (GABA), a bioactive compound associated with sedative effects, stress reduction, and potential mental health benefits. This process also significantly reduced off-flavor compounds while also introducing fruity notes associated with banana and pear aromas.

Associate Professor Liu Shaoquan Professor from the Department of Food Science and Technology, Faculty of Science at NUS, said:

Kelp has enormous untapped potential as a superfood, but to bring its health benefits to more people, we need to make it more delicious and its nutrients more accessible.

Enzyme treatment followed by lactic acid fermentation releases beneficial nutrients, while combined with yeast fermentation produces more fruity aroma compounds and improves the flavor profile of fermented kelp. ”

Commercial potential of functional seaweed materials

After co-fermentation, the kelp blend is rich in probiotics and GABA, which support gut and mental health respectively. Researchers say this opens the door to a new generation of seaweed-based products. Functional foods and beverages Provides benefits beyond basic nutrition.

Dr. Lu Yuyun, senior researcher and co-corresponding author of the research paper, added:

Processing kelp using our unique co-fermentation method is the gateway to creating new health products. More delicious fermented kelp can also be used to create fermented seaweed drinks, probiotic seaweed-based supplements, or as an ingredient in plant-based foods.

This approach could potentially be applied to other seaweed species to expand the range of attractive seaweed-derived products. ”

Currently, few commercially available kelp products use LAB yeast cofermentation, highlighting the technological novelty and potential industry relevance of this process. The research team is currently refining fermentation parameters to improve scalability and support product development.

Geng Chenhan, a third-year doctoral student and lead author of the research paper, concluded:

Improving the flavor of kelp will make it more appealing to a wider range of consumers. Our next goal is to optimize fermentation conditions such as fermentation order, time, and temperature to further improve process efficiency and product quality.

In the future, we will also conduct sensory evaluations to better understand consumer preferences for seaweed-based foods. ”