{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:26Z","timestamp":1790567786103,"version":"4.1.0"},"reference-count":55,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Seaweeds are promising sustainable food resources, yet their utilization is limited by fishy off\u2010flavors mainly derived from lipid oxidation. Although yeast fermentation is widely used for flavor modulation, species\/strain\u2010dependent aroma regulation in kombu (\n                      <jats:italic>Saccharina japonica<\/jats:italic>\n                      ) slurry remains unclear. In this study, enzymatically hydrolyzed kombu slurry was fermented with five commercial yeasts (\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      ,\n                      <jats:italic>S. boulardii<\/jats:italic>\n                      ,\n                      <jats:italic>Pichia kluyveri<\/jats:italic>\n                      ,\n                      <jats:italic>Debaryomyces hansenii<\/jats:italic>\n                      , and\n                      <jats:italic>Zygosaccharomyces rouxii<\/jats:italic>\n                      ) to investigate metabolic and volatile changes. Distinct species\/strain\u2010dependent growth and substrate utilization were observed, with\n                      <jats:italic>P. kluyveri<\/jats:italic>\n                      showing the highest proliferation (5.42\u21927.44 log CFU\/mL).\n                      <jats:italic>D. hansenii<\/jats:italic>\n                      exhibited stronger sugar (1058.51\u2192525.21\u00a0mg\/L) and mannitol consumption (150.34\u219258.75\u00a0mg\/L) than that of other yeasts. In addition, fermentation shifted metabolism toward nitrogen pathways, producing multiple bioactive compounds including \u03b3\u2010aminobutyric acid and ornithine. Moreover, a total of 47 volatiles were identified. Based on the relative distribution of semi\u2010quantitative responses, the aldehydes accounted for 52.00% of the summed volatile response in the control and 17.58%\u201339.60% after fermentation. Several lipid oxidation\u2010derived compounds associated with grassy, fatty, mushroom\u2010like, and marine\u2010like odors, including 1\u2010octen\u20103\u2010one and unsaturated aldehydes, showed substantial decreases. In contrast, alcohols accounted for 44.09%\u201367.81% of the summed volatile response after fermentation, compared with 32.98% in the control, consistent with yeast redox metabolism and amino acid catabolism through the Ehrlich pathway. Higher alcohols, including isoamyl alcohol and 2\u2010phenylethyl alcohol, also increased and are commonly associated with fruity and floral aroma characteristics. Overall, yeast fermentation modulated the metabolic and aroma\u2010active volatile profiles of kombu slurry in a species\u2010 and strain\u2010dependent manner.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study demonstrates the potential of selected yeasts to modulate the flavor\u2010related chemical profile of enzymatically hydrolyzed kombu slurry through changes in volatile and non\u2010volatile components. Yeast fermentation reduced several lipid oxidation\u2010derived aldehydes and ketones associated with grassy, fatty, and marine\u2010like off\u2010odors, while promoting the formation of alcohols, esters, lactones, and amino acid\u2010derived metabolites that may contribute desirable aroma and taste attributes. These findings provide a practical basis for developing fermented seaweed\u2010based foods and\/or non\u2010alcoholic beverages with modified flavor\u2010related chemical profiles, particularly for markets where the characteristic marine odor of seaweed limits consumer acceptance. However, sensory evaluation is required to determine whether these chemical changes result in improved aroma quality or consumer acceptability. The use of yeast fermentation after enzymatic pretreatment may therefore represent a feasible strategy for valorizing kombu biomass and expanding its application in sustainable functional food products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71499","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T06:01:37Z","timestamp":1790056897000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Yeast Fermentation Modulates Aroma\u2010Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu (\n                    <i>Saccharina japonica<\/i>\n                    ) Slurry"],"prefix":"10.1111","volume":"91","author":[{"given":"Chenhan","family":"Geng","sequence":"first","affiliation":[{"name":"Department of Food Science &amp; Technology National University of Singapore  Singapore 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