Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

The demand for roasted seaweed sandwich ( ) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment sauces in this study, including , and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity , sensory properties, and flavoring substances of fermented sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of sauces fermented with and were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in sauces fermented with and . In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of and . Furthermore, the fermented sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented . Overall, the flavor and taste of sauce fermented by was superior.