GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001

Saccharina angustata (Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by Lactiplantibacillus pentosus SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of L. pentosus SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content. L. pentosus SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by L. pentosus SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by L. pentosus SN001 was found to be an effective means of adding high value to low-grade Hidakakombu.