Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima

With the growing interest in applying fermentation to seaweed biomasses, there is a need for fast and efficient selection of microbial strains that have the ability to 1) acidify quickly, 2) utilize seaweed constituents and c) exhibit some proteolytic activity. The present study aims to provide a fast methodology to screen large bacterial collections for potential applications in optimized seaweed fermentations, as well as investigate and assess the performance of a selected bacterial collection of the National Food Institute Culture Collection (NFICC) in seaweed fermentation. This approach is directed toward high-throughput (HT) methodologies, employing microwell assays for different phenotypical characteristics of lactic acid bacteria isolated from different sources. The overarching aim is the deeper understanding of the selection criteria when designing starter cultures for seaweed fermentation. By employing high-throughput analytical workflows, the screening processing time is minimized, and among the different strains from a well-characterized strain collection, it was possible to distinguish between strong acidifiers and to replicate similar results when the volumes were scaled from 96-well plates to lab-scale fermentations (40 mL) of whole seaweed. Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and, to a lesser extent, Lacticaseibacillus rhamnosus were among the fastest strains to reach the lowest endpoint pH values (