“Seaweeds are recognized as natural and abundant resources with great potential for transformation by many industries. However, one bottleneck during processing is that they rapidly decompose once harvested due to their high water content. In this context, seaweed preservation by fermentation, and not only by ensilage methods used in agriculture, are promising techniques,” Caroline Autréau, Olmix PhD student, explained at her lecture.
Strains from the Lactobacillaceae family are potentially good candidates to fill up this gap within algae processing and the thesis subject of Caroline Autreau is to isolate strains of Lactobacillaceae from fresh seaweeds followed by identification and screening of their proteolytic activity, carbohydrate metabolism, bacterial growth rates and NaCl tolerance, in order to select the best strains for fermentation.
Lecture by Caroline Autréau, Olmix PhD student.