NUS scientists transform kombu into a probiotic superfood with fruity aromas

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Regardless of its dietary worth, its robust fishy and grassy odor can deter some shoppers. Moreover, lots of kombu’s vitamins are locked inside inflexible cell partitions and dense networks that the human digestive system can’t simply break down. In consequence, a lot of this treasure trove of vitamins passes by the physique with out being absorbed.

A staff of meals scientists at NUS has discovered a strategy to unlock the trapped vitamins in kombu and substitute the disagreeable odours with extra interesting scents, instantly overcoming the two main challenges – restricted nutrient bioaccessibility and poor sensory expertise.

Enzymes and lactic acid micro organism (LAB) fermentation have been generally used to enhance kombu’s dietary worth by breaking down massive proteins and carbohydrates into smaller, extra digestible parts. Nonetheless, these approaches can’t successfully take away the compounds that give kombu its attribute fishy and grassy odor.

Constructing on the data that yeast fermentation can naturally produce nice fruity and floral aromas, the NUS scientists took the method a step additional by co-fermenting enzyme-treated kombu with LAB and an aroma-producing yeast. The result’s a novel probiotic kombu-based mix that’s each more healthy and extra flavorful.

The staff’s work was revealed within the scientific journal Worldwide Journal of Meals Microbiology on 2 December 2025.

Banana and pear-flavored kombu, anybody?

Of their earlier work revealed in October 2025, the NUS staff demonstrated that fermenting enzyme-treated kombu with LAB successfully releases trapped vitamins. Of their newest work, enzyme-treated kombu was fermented utilizing LAB along with an aroma-producing yeast. Evaluation of the fermented kombu mix revealed that the LAB-yeast co-fermentation promotes the expansion and survival of probiotics in comparison with LAB-only fermentation. One specific co-fermentation combination (utilizing the LAB, L. plantarum and the yeast, P. kluyveri) yielded extra γ-aminobutyric acid (GABA), a widely known bioactive compound generally linked to calming results, stress discount, and potential advantages for psychological well being. Importantly, the co-fermentation drastically decreased disagreeable off-flavor compounds whereas introducing compounds related to the aromas of bananas and pears.

Kombu has an incredible quantity of untapped potential to be a superfood, however for its well being advantages to succeed in a wider inhabitants, kombu must be extra palatable and its vitamins extra accessible. Whereas enzymatic remedy adopted by lactic acid micro organism fermentation liberates useful vitamins, the mixture with yeast fermentation additional produces fruity aroma compounds, bettering the flavour profile of the fermented kombu.”

Liu Shao Quan, Affiliate Professor, Division of Meals Science and Expertise, NUS College of Science

Fermented kombu as a practical meals

Following LAB-yeast co-fermentation, the fermented kombu product turns into exceptionally nutritious and is fortified with probiotics and GABA, which positively influences intestine and psychological well being respectively. Subsequently, the fermented kombu mix might be used to develop fermented kombu-based practical meals – meals that present well being advantages past their primary dietary worth – and drinks which can be wholesome and attractive.

“Our distinctive co-fermentation methodology of processing kombu is the gateway to creating new well being merchandise. With our tastier fermented kombu, we may create fermented seaweed drinks, probiotic seaweed-based dietary supplements and even use it as components in plant-based meals,” mentioned Dr. Lu Yuyun, Senior Analysis Fellow and co-corresponding writer of the analysis paper. “This strategy might also be tailored to different seaweed species to broaden the vary of interesting seaweed-derived merchandise.”

Presently, few if any industrial kombu merchandise are made utilizing LAB-yeast fermentation, underscoring the modern nature of this analysis. “Elevating the flavour profile of kombu makes it extra attractive to a broader vary of shoppers. Our subsequent aim is to optimise fermentation circumstances, resembling fermentation sequence, time and temperature, to additional enhance course of effectivity and product high quality,” mentioned Ms Geng Chenhan, third-year PhD pupil and first writer of the analysis paper. “In future, we may even conduct sensory analysis to higher perceive client preferences for seaweed-based meals.”