This study aimed to investigate the effects of solid-state fermentation (SSF) on the protein profile and digestibility of red seaweed (Pyropia spp.). The results indicated that compound lactic acid bacteria (LAB) performed better than a single strain in terms of growth and metabolism on the red seaweed substrate. Specifically, the simultaneous inoculation of Lactobacillus reuteri and Lactobacillus paracasei (at a 1:2 ratio) for 3 days significantly increased the soluble protein content in red seaweed than other inoculation schemes. Under these conditions, more free peptides were detected in the SSF samples. Among these, 58 peptide segments were predicted to have biological functions. Furthermore, SSF samples were more easily digested by gastric and intestinal fluids in vitro which led to higher antioxidant activity in the digesta. Overall, this study provides valuable insights into enhancing the nutritional value and functional properties of seaweed, contributing to the development of seaweed-processed products for food applications.

中文翻译：

---

红海藻 （Pyropia spp.） 与乳酸菌的固态发酵研究：对蛋白质谱和体外消化率的影响


本研究旨在探讨固态发酵 （SSF） 对红海藻 （Pyropia spp.） 蛋白质谱和消化率的影响。结果表明，复合乳酸菌 （LAB） 在红海藻基质上的生长和代谢表现优于单一菌株。具体来说，与其他接种方案相比，罗伊氏乳杆菌和副干酪乳杆菌（以 1：2 的比例）同时接种 3 天显着增加了红海藻中的可溶性蛋白含量。在这些条件下，在 SSF 样品中检测到更多的游离肽。其中，预测 58 个肽段具有生物学功能。此外，SSF 样品在体外更容易被胃液和肠液消化，这导致消化液中的抗氧化活性更高。总体而言，本研究为提高海藻的营养价值和功能特性提供了有价值的见解，有助于开发用于食品应用的海藻加工产品。