{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T15:37:05Z","timestamp":1790609825061,"version":"4.1.0"},"reference-count":44,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T00:00:00Z","timestamp":1747267200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jie-Bang-Gua-Shuai Projects of the Fuzhou Institute of Oceanography","award":["2023F09"],"award-info":[{"award-number":["2023F09"]}]},{"name":"Jie-Bang-Gua-Shuai Projects of the Fuzhou Institute of Oceanography","award":["2024F09"],"award-info":[{"award-number":["2024F09"]}]},{"name":"Research Project of the Fashu Foundation","award":["MFK24038"],"award-info":[{"award-number":["MFK24038"]}]},{"name":"Major Science and Technology Project of Fujian Province","award":["2022NZ033021"],"award-info":[{"award-number":["2022NZ033021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Kelp (Laminaria japonica) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To recycle these kelp byproducts, we have cultivated a functional microbial consortium through continuous enrichment. Analysis via 16S rRNA sequencing has shown that during the three fed-batch fermentation stages of kelp waste, the microbial community was predominantly and consistently composed of three phyla: Halanaerobiaeota, Bacteroidota, and Proteobacteria. At the genus level, Halanaerobium emerged as the dominant player, exhibiting a trend of initial increase followed by a decline throughout the fermentation process. Enzymes such as alginate lyases and both acidic and neutral proteases were found to play crucial roles in the degradation of kelp residues into sauces. Notably, electronic tongue analysis revealed that the fermented kelp sauce demonstrated strong umami characteristics. Furthermore, four novel umami peptides, EIL, STEV, GEEE, and SMEAVEA, from kelp were identified for the first time, with their umami effect largely attributed to strong hydrogen bond interactions with the T1R1\u2013T1R3 umami receptors. In conclusion, this study proposed a sustainable method for kelp by-product utilization, with implications for other seaweed processing.<\/jats:p>","DOI":"10.3390\/foods14101751","type":"journal-article","created":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T04:39:16Z","timestamp":1747283956000},"page":"1751","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora"],"prefix":"10.3390","volume":"14","author":[{"given":"Jizi","family":"Huang","sequence":"first","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"},{"name":"School of Future Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruimei","family":"Wu","sequence":"additional","affiliation":[{"name":"Jinshan College, Fujian Agriculture and Forestry University, Fuzhou 350007, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yijing","family":"Wu","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feiyang","family":"Liang","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiming","family":"Chen","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2761-645X","authenticated-orcid":false,"given":"Fujia","family":"Yang","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8704-2486","authenticated-orcid":false,"given":"Huawei","family":"Zheng","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0869-9683","authenticated-orcid":false,"given":"Zonghua","family":"Wang","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huibin","family":"Xu","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songbiao","family":"Chen","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangshan","family":"Yao","sequence":"additional","affiliation":[{"name":"Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China"},{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e3385","DOI":"10.1002\/psc.3385","article-title":"Laminaria japonica cyclic peptides exert anti-colorectal carcinoma effects through apoptosis induction in vitro and in vivo","volume":"28","author":"Du","year":"2022","journal-title":"J. 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