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.

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In recent years, the incidence of hyperlipidemia has rapidly increased in our country, resulting in an increase in the incidence of ischemic heart diseases. Cholesterol is closely related to atherosclerosis. The maintenance of serum lipids such as total cholesterol concentration at a normal level is very important to inhibit the development of cardiovascular and cerebrovascular disorders. Lactobacillus gasseri (SP strain) was shown to have useful effects on diet-induced hypercholesterolemia in animal studies. In the present study, we examined the effect of fermented milk containing L. gasseri (SP strain) on blood lipids and its safety. A total of 74 men with boundary or mild hypercholesterolemia were divided into 4 groups and after 2 weeks of observation, group A was given the fermented milk at 200g/day, group B the same fermented milk at 100g/day, and group C fermented milk placebo at 200g/day, once a day in the morning for 11 weeks. Group D was a noningestion group. Groups A, B, and C were compared in a double-blind manner.
As a result, the serum total cholesterol level for group A had significantly decreased from 212.2±22.5mg/dl before ingestion to 200.8±23.6 mg/dl at the end of the ingestion phase(p<0.005), with a significant difference between group A and group C (p<0.05). LDL also improved markedly in group A with a significant difference between group A and group C (p<0.05). Total serum cholesterol and LDL concentrations in group A tended to decrease in comparison with, group D (p = 0.092and P=0.062, respectively). There was no hematological, physical, or clinical change indicative of adverse reactions in the groups given fermented milk. These results indicate that the fermented milk containing L. gasseri (SP strain) decreases serum total cholesterol concentration and is safe in men with boundary and mild hypercholesterolemia.

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