The new co-fermentation technique boosts nutrient absorption, probiotics and flavour, opening commercial opportunities for functional seaweed foods, beverages and next-generation plant-based products worldwide.
A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation method that improves both the nutrient and flavour profile of kombu. Credit: National University of Singapore
Food scientists at the National University of Singapore (NUS) have developed a novel fermentation process that significantly improves both the nutritional value and flavour profile of kombu, potentially expanding its use as a functional food ingredient.
The research, published in the International Journal of Food Microbiology on 2 December 2025, shows how co-fermentation using lactic acid bacteria (LAB) and aroma-producing yeast can unlock nutrients while reducing the strong odours that often deter consumers.
Kombu (Saccharina japonica) is widely cultivated and consumed in Japan, Korea and China and delivers high nutritional value. However, rigid cell structures trap many of its nutrients, limiting bioaccessibility, while its fishy, grassy aroma restricts wider consumer acceptance. The NUS team set out to address both challenges simultaneously.
By combining enzymatic treatment with LAB and yeast co-fermentation, researchers created a probiotic kombu blend that improves nutrient bioaccessibility and enhances flavour. The approach builds on earlier work demonstrating that enzyme-assisted LAB fermentation releases trapped nutrients, taking it a step further by introducing yeast to generate more appealing aroma compounds.
Laboratory analysis showed that co-fermentation improved probiotic survival compared with LAB-only fermentation and increased levels of γ-aminobutyric acid (GABA), a bioactive compound associated with calming effects, stress reduction and potential mental health benefits. The process also significantly reduced off-flavour compounds while introducing fruity notes linked to banana and pear aromas.
Associate Professor Liu Shao Quan from the Department of Food Science and Technology in NUS Faculty of Science, said:
Kombu has a tremendous amount of untapped potential to be a superfood, but for its health benefits to reach a wider population, kombu has to be more palatable and its nutrients more accessible.
While enzymatic treatment followed by lactic acid bacteria fermentation liberates beneficial nutrients, the combination with yeast fermentation further produces fruity aroma compounds, improving the flavour profile of the fermented kombu.”
Commercial potential for functional seaweed ingredients
Following co-fermentation, the kombu blend becomes enriched with probiotics and GABA, supporting gut and mental health respectively. Researchers say this opens the door to a new generation of seaweed-based functional foods and beverages delivering benefits beyond basic nutrition.
Dr Lu Yuyun, Senior Research Fellow and co-corresponding author of the research paper, added:
Our unique co-fermentation method of processing kombu is the gateway to creating new health products. With our tastier fermented kombu, we could create fermented seaweed drinks, probiotic seaweed-based supplements or even use it as ingredients in plant-based foods.
This approach may also be adapted to other seaweed species to broaden the range of appealing seaweed-derived products.”
Few commercial kombu products currently use LAB-yeast co-fermentation, underscoring the technical novelty and potential industry relevance of the process. The research team is now refining fermentation parameters to improve scalability and support product development.
Ms Geng Chenhan, third-year PhD student and first author of the research paper, concluded:
Elevating the flavour profile of kombu makes it more enticing to a broader range of consumers. Our next goal is to optimise fermentation conditions, such as fermentation sequence, time and temperature, to further improve process efficiency and product quality.
In future, we will also conduct sensory evaluation to better understand consumer preferences for seaweed-based foods.”
Related topics
Alternative Proteins, Beverages, Environment, Flavours & colours, Health & Nutrition, Ingredients, Natural, New product development (NPD), Nutraceuticals, Plant based, Processing, Product Development, Proteins & alternative proteins, Quality analysis & quality control (QA/QC), Research & development, Sensory technology, Technology & Innovation