2002 年 13 巻 2 号 p. 92-113
A method for performing lactic acid fermentation on seaweed was recently developed. This method consists of two steps: degradation of seaweed to the single-cell level by cellulase, followed by lactic acid fermentation in the presence of lactic acid bacteria and yeast. Microbiological findings and technical progress on seaweed fermentation will be described in this paper including the future prospects for industrial use. First, one lactic acid bacteria strain, Lactobacillus brevis, and two yeast strains, Debaryomyces hansenii var. hansenii, and a Candida zeylanoides-related strain were isolated from a fermented culture of Ulva spp. Lactic acid fermentation on various kinds of seaweed was induced by adding these three microorganisms as starters along with cellulase. Lactic acid fermentation on seaweed was also performed by adding different combinations of lactic acid bacter ia and yeast or lactic acid bacteria alone as starters. Plant origin lactic acid bacteria proved to be more suitable for seaweed fermentation than dairy origin lactic acid bacteria. The fermented product of seaweed appears to be suitable for use as a dietary item for aquatic animals, namely as “marine si lage”, or as a human food or food component. New industries based on the fermented products o f marine algal materials are suggested in this paper.