Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties.

Aim: To evaluate the suitability of marine lactic acid bacteria (LAB) as starter
cultures for Sargassum sp. fermentation to enhance its antioxidant and
anticoagulation activity.
Methods and Results: LAB isolated from marine source were characterized for
their ability to utilize seaweed as a sole carbon source and applied to
Sargassum fermentation. Fermentation period was optimized by monitoring
the fermented sample at regular interval for a period of 18 days. Results
revealed that a fermentation period of 12 days was effective with maximum
culture viability and other desirable characteristics such as pH, total titratable
acidity, total and reducing sugars. Under optimum fermentation period, the
sample fermented with P1-2CB-w1 (Enterococcus faecium) exhibited maximum
anticoagulation activity and antioxidant activity.
Conclusions: The study reveals a novel well-defined starter culture from
marine origin intended for seaweed fermentation for recovery of bioactive
molecules.
Significance and Impact of the study: The study provides information for the
enhancement of bioactive molecules in an eco-friendly manner and also paves
a way towards the development of wide range of seaweed functional foods.