Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora

Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora

Kelp (<i>Laminaria japonica</i>) 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,...

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Bibliographic Details
Main Authors: Jizi Huang, Ruimei Wu, Yijing Wu, Feiyang Liang, Yiming Chen, Fujia Yang, Huawei Zheng, Zonghua Wang, Huibin Xu, Songbiao Chen, Guangshan Yao
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
kelp sauce
natural microbial flora
fermentation
alginate lyase
protease
umami peptides
Online Access:https://www.mdpi.com/2304-8158/14/10/1751
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