Abstract:

The present study was designed to explore the possible application of Laminaria japonica Aresch in functional
foods. Laminaria was hydrolyzed with cellulase and then the hydrolysate was fermented with Pediococcus pentosaceus.
The changes in pH, total sugar, reducing sugar and total bacterial count during the fermentation process were monitored.
The antioxidant activity of the hydrolysate and its fermented products was evaluated by ABTS radical scavenging capacity
and ferric ion reducing power. Furthermore, their antibacterial activity was determined by microcalorimetry against E. coli,
Staphylococcus aureus and Salmonella. The results showed that when incubated at 37 ℃, the fermentation of the enzymatic
hydrosate by Pediococcus pentosaceus could be completed in 12 h. Compared to this hydrolysate, the antioxidant and
antibacterial activity of the fermented products were increased by 23.74% and 100%, respectively.

Key words: Laminaria japonica Aresch, cellulase hydrolysate, Pediococcus pentosaceus, fermentation, antioxidant activity, antibacterial activity