Process for preserving and transforming algae by lacto-fermentation, use of the lacto-fermented juice and algae obtained according to the process

Abstract

The invention essentially consists of a process for the lacto-fermentation of fresh algae which can be natural or with inoculation with pH control and advantageously under anaerobic conditions and which makes it possible to produce concomitantly ready-to-eat algae in vegetable form and a fermentation juice which can be drunk directly by animals or mixed with animal feed. After the pH is stabilized, the algae and fermented juice that have been obtained are separated.

Description

[0001] Description

[0002] Title: Process for preserving and transforming algae by lactofermentation, use of the algae and lactofermented juices obtained according to the process.

[0003] Technical field

[0004] The present invention relates generally to the field of conservation and transformation of algae for use in particular as human food or animal or plant food or in cosmetics.

[0005] It relates to a new process of transformation by lactofermentation of freshly harvested algae, particularly in the marine environment.

[0006] The invention aims mainly to propose a simple, rapid and as natural process as possible which will enable the natural properties of algae, particularly marine algae, to be extracted as best as possible.

[0007] All types of seaweed may be suitable for the invention. Among these, we can mention: Gracilaria verrucosa, Chondrus crispus, Himanthalia elongata commonly known as sea beans, Laminaria saccarina, Laminaria digitata, Undaria pinnatifida, Palmaria palmata, Ulva lactuca commonly known as sea lettuce, Ulva armoricana, Ulva intestinalis, Solieria Chordalis, Porphyra umbilicalis, Lucus visiculosus, Ascophyllum nodosum, Saccharina Japonica, commonly known as kombu seaweed, Sargassum, Macrocystis pyrifera, Asparagopsis taxiformis, Alaria esculenta, Alaria marginata, commonly known as wakame.

[0008] Previous technique

[0009] The qualities of fresh seaweed are already recognized for general food, both human and animal, or for cosmetics and plant treatment. Thus, seaweed is already harvested and consumed by humans and animals throughout the world and also serves as soil improvers, for example in the form of seaweed.

[0010] Seaweeds are also harvested or cultivated for the extraction of alginate, agar, and carrageenan, gelatinous substances collectively referred to as hydrocolloids (mainly used as thickeners in food, pharmaceutical, and nutraceutical preparations, etc.) or phycocolloids for use as food additives. The food industry exploits their gelling, water-retaining, emulsifying, and other physical properties. Agar is widely used in foods such as confectionery, meat and poultry products, desserts and beverages, and molded foods. Carrageenan is used in salad dressings and sauces, health foods, and as a preservative in meat and fish products, dairy products, and bakery products.

[0011] In addition, marine algae are already sought after and exploited for their very high nutritional richness in vitamins, proteins, trace elements, omega 3 and 6 fatty acids which are beneficial for health, etc.

[0012] Seaweed as a vegetable has been authorized for consumption in France since the early 1980s. Only a limited number of "vegetable" seaweed varieties are granted this authorization. Their sale is subject to strict regulatory requirements, primarily concerning their heavy metal and iodine content.

[0013] Edible seaweed is currently mainly stabilized by brining or drying.

[0014] Silage or lactofermentation has already been implemented for freshly harvested seaweed, as described for example in application WO2013 / 045931. Silage or lactofermentation is a traditional process in vegetables which can therefore be applied to seaweed and thus aims to preserve them over long periods while providing organoleptic (texture, taste) and nutritional benefits.

[0015] The finished products are interesting for several reasons, particularly in terms of taste: lactofermented algae are tender, slightly crunchy and very pleasant in texture and taste. In addition, lactofermented algae retain all their vitality and nutritional properties, particularly their richness in magnesium and vitamin C. The properties of lactic acid bacteria also improve their digestibility. The transformation carried out by the bacteria improves digestibility.

[0016] Compared to other fresh seaweed processing methods that have been developed in the past, including drying followed by dehydration, storage in saturated brine, bleaching followed by salting, and treatment by mixing with gray ash, the major advantages of a lactofermentation process are that undesirable pathogenic microorganisms that may be present in the natural biotope are destroyed during fermentation, and that lactic acid bacteria are not only preserved, but also developed in their growth.

[0017] That being said, there is a need to further improve the processes of lactofermentation of fresh algae with a view to their consumption as food products, in particular to allow the algae to be preserved over a long period without rotting, without uncontrolled changes in their texture or their external appearance, in particular their color.

[0018] Furthermore, there is a growing demand for animal feeds that are more effective and / or reliable than those currently available. Alternatives to the synthetic products used in livestock farming and agriculture are also being sought.

[0019] There is therefore a further need to find a solution that allows the adaptation of fresh algae lactofermentation to provide natural animal feed that is more efficient and / or reliable than those currently existing.

[0020] The aim of the invention is to meet at least in part this(these) need(s).

[0021] Statement of the invention

[0022] To this end, the invention relates to a method for transforming algae comprising the following steps: i) providing algae harvested from an aquatic environment, optionally frozen; ii) washing the algae provided in water according to step i); iii) optionally, cutting or grinding the washed algae according to step ii); iv) optionally, providing an inoculum comprising mainly lactic acid-producing bacteria; v) either seeding the algae optionally cut or ground according to step iii) with the inoculum provided according to step iv) which comprises a concentration of lactic acid bacteria sufficient for the growth of the bacteria present in the algae so as to carry out their lactofermentation, or natural lactofermentation of the algae until the measured pH of the lactofermented composition has fallen below a predetermined final threshold;(vi) collection of at least part of the lacto-fermented juice obtained, for human, plant or animal use; (vii) washing of the lacto-fermented algae, followed by their storage and collection for human, plant or animal use.;

[0023] The algae provided in step i) are preferably marine algae selected from one of the following species: Gracilaria verrucosa, Chondrus crispus, Himanthalia elongata commonly known as sea beans, Laminaria digitata commonly known as Breton kombu seaweed, Undaria pinnatifida, Palmaria palmata, Ulva lactuca commonly known as sea lettuce, Ulva armoricana, Ulva intestinalis, Solieria Chordalis, Porphyra umbilicalis, Fucus visiculosus, Ascophyllum nodosum, Saccharina Japonica, commonly known as kombu seaweed, Saccharina latissima, commonly known as Royal Kombu seaweed, Sargassum, Macrocystis pyrifera, Asparagopsis taxiformis, Undaria pinnatifida, Alaria esculenta, Alaria marginata, commonly known as wakame or a combination thereof.

[0024] Step ii) of washing is advantageously carried out by soaking and bubbling. This improved washing should be considered particularly for stranded seaweed, i.e. seaweed that has been detached / torn from its natural support and that is collected when it is washed up on a beach in particular. This allows you to get rid of unwanted items (sand, pebbles, plastic waste, etc.). For seaweed harvested by hand, a simple cleaning with water may be sufficient.

[0025] This washing step ii) may include a sub-step of blanching the fresh algae to reduce the endogenous flora and promote the development of subsequent seeding.

[0026] Step iii) is advantageously carried out so that the length of the cut algae is between 0.2 and 5 cm. Depending on the type of algae, grinding increases the contact surface between the algae and the ferments and therefore promotes the fermentation of the algae.

[0027] For seaweed, the cut length is preferably between:

[0028] 2 and 5 cm for F Himanthalia elongata commonly called sea beans,

[0029] 0.2 and 1 cm for Saccharina Latissima, commonly called Royal kombu seaweed,

[0030] 0.2 and 1 cm for Laminaria digitata, 0.5 to 2 cm for Undaria pinnatifida.

[0031] The lactic acid bacteria are preferably chosen from one of the following species: Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zeae, Lactobacillus casei or paracasei, Lactobacillus harbinensis, Leuconostoc kimch, Lactobacillus delbruecki, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus, Propionibacterium or a combination thereof.

[0032] Advantageously, seeding step v) is carried out by a combination of Leuconostoc mesenteroides and Lactobacillus lactis or zeae.

[0033] Advantageously, the seeding rate is between 10 5 and 10 7 CFU / g. Such a rate is a very good compromise between the desired seeding efficiency and the production cost.

[0034] According to an advantageous embodiment, the method comprises, before the seeding step v), conditioning the cut or crushed algae in a storage tank followed by their anaerobicization.

[0035] According to an advantageous embodiment, step vi) of collection is carried out by drawing off the lactofermented juice.

[0036] According to this variant, the method comprises, before step vii), a step of adding a liquid chosen from water, water and acid or a combination thereof, the volume of liquid added being substantially equal to that of the lactofermented juice drawn off.

[0037] Preferably, the process comprises, once the liquid has been added and before drawing off, a maceration step for a period of between 1 and 20 days, preferably between 1 and 15 days.

[0038] In the method according to the invention, the predetermined final pH threshold is preferably less than or equal to 4.5.

[0039] An advantageous variant consists, once the juice has been collected according to step iv), of a blanching step on the lactofermented algae, still in their wet state, so as to stabilize them. Bleaching agents such as water baths, with acids where appropriate, combined where appropriate with a rise in temperature, can act by oxidation or reduction. This blanching step can reduce the contents of certain elements which may be the most soluble after fermentation. To recover them, it is possible to consider filtering the blanching bath.

[0040] The invention also relates to the use of the lactofermented algae collected in step vii) of the process as described above, for human consumption.

[0041] The invention also relates to the use of the lactofermented juice collected in step vi) of the process as described above, as a palatability factor for animal feed, in particular sheep, bovine or porcine feed or poultry feed, as a colorant, aromatic and / or foaming factor, or emulsifier in human or animal food and in cosmetics.

[0042] The invention also relates to the use of the lactofermented juice collected in step vi) of the process as described above, where appropriate mixed with lactofermented algae collected in step vii) of the process as described above, as a phytostimulant for the production of plants and / or for improving soil quality. For example, the lactofermented juice or a mixture with the lactofermented algae can be used for spreading soil or for direct spraying on the soil.

[0043] The invention also relates to the use of the lactofermented juice collected in step vi) of the process as described above, in pharmacology.

[0044] Thus, the invention essentially consists of a process for the lactofermentation of fresh algae which can be natural or with seeding with a pH control and advantageously anaerobic and which makes it possible to produce simultaneously algae ready to be consumed in the form of vegetables and a fermentation juice which can be drunk directly by animals or mixed with animal feed. Once the pH has been stabilized, the algae and the fermented juice obtained are separated.

[0045] Lactofermentation can be natural or require seeding depending on the type of algae.

[0046] Indeed, the inventor was able to observe that for certain species of seaweed, such as royal kombu, natural lactofermentation occurs when the seaweed is subjected to a certain heat. The change in texture indicates that fermentation has already begun. A possible pH measurement, particularly after grinding a sample, corroborates this observation. This is lactofermentation because the inventor was able to observe the production of acid. Typically, under certain heat conditions, the inventor was able to observe that royal kombu ferments naturally in two days.

[0047] Seeding can be implemented to accelerate or trigger natural lactofermentation.

[0048] The duration of lactofermentation is adapted according to the type of fresh seaweed being processed and its desired final texture, as well as the juice to be obtained. For the latter, the color, odor and / or viscosity are indicators of the degree of final fermentation.

[0049] During the process the algae can be cut or crushed.

[0050] A cut increases the fermentation contact surface between algae and ferments.

[0051] Crushing is preferred when you want to obtain a large quantity of juice. For Ulva lactuca, commonly known as sea lettuce, you can skip the cutting step.

[0052] Thanks to the lactofermentation process according to the invention, co-products are systematically and directly obtained, i.e. algae in lactofermented plant form ready to be consumed and a juice in particular which can be consumed directly by animals. As mentioned previously, these co-products can be mixed once collected for direct use in human, plant or animal nutrition.

[0053] According to the inventor, the results of obtaining the food qualities of algae and juices are highly reproducible for a very large number of varieties of algae, particularly marine algae.

[0054] The invention which has just been described has numerous advantages, among which we can cite:

[0055] - a simple, rapid, and as natural as possible process that allows the best extraction of the natural properties of algae, particularly marine algae, for many varied applications of the juice and / or lactofermented algae obtained in the end; - an “eco-responsible” process since it uses little energy, particularly due to the absence of cold to be generated, all the stages of the process being able to take place at room temperature.

[0056] - an “eco-responsible” process which allows the stabilization and storage of algae over several months while preserving their properties.

[0057] Other advantages and characteristics will become more apparent upon reading the detailed description, given for illustrative and non-limiting purposes, with reference to the following figures.

[0058] Brief description of the drawings

[0059] [Fig IA], [Fig IB] Figures IA and IB show a synopsis of the essential steps of an algae lactofermentation process according to the invention.

[0060] [Fig 2] Figure 2 illustrates in longitudinal sectional view an example of a fermentation tank used in the lactofermentation process according to the invention.

[0061] [Fig 3] [Fig 4] Figures 3 and 4 illustrate in the form of a curve the monitoring of the fermentation pH of an example of algae, respectively Himanthalia elongata and Saccharina during a process according to the invention.

[0062] Detailed description

[0063] It is specified that throughout the application, the terms “input”, “output”, “upstream”, “downstream” are to be understood in relation to the direction of circulation of the algae to be treated in an installation implementing the method according to the invention.

[0064] Although not shown, an installation can be used to continuously implement the method according to the invention, i.e. at the process inlet from a feed hopper into which the fresh algae are poured into the tank / container for storing and collecting the lactofermented algae and fermented juice, obtained at the process outlet. For example, one or more conveyor devices, in particular with belts, can be arranged in the installation between two stations for carrying out separate steps of the process.

[0065] An example of the method according to the invention will now be described in relation to Figures 1A and 1B.

[0066] Seaweed arrives fresh and unrinsed at the facility, directly from its harvesting location in the marine environment. One of the inherent advantages of the process is that its prior transport does not need to be carried out in a refrigerated vehicle. Of course, it can still be frozen at the start of the process, particularly if it has been harvested for some time before implementing the process according to the invention.

[0067] These fresh algae are poured into a feed hopper which can be standard.

[0068] During this step i), a ginning step ii) can be carried out in a ginner which can be standard. This ginning makes it possible to regulate the feed rate of a seaweed cutting machine used afterwards and to carry out, if necessary, a visual sorting of undesirable elements, such as parasitic seaweed, shells possibly present in the seaweed such as periwinkles or others.

[0069] The seaweed is then washed. This washing process, which consists of rinsing with fresh water, removes any traces of sand within the seaweed. This washing process can preferably be carried out within the seaweed gin. cuts the algae to a calibrated length.

[0070] Upstream of the cutting machine, a conveyor belt with a slight slope can be used to pour the seaweed and feed it directly into the machine. This prevents the seaweed leaving the ginner from agglomerating / clumping, i.e. from mixing itself by becoming denser, which can affect the quality (uniformity, precision) of the cutting.

[0071] The length of the cut is carefully chosen depending on the type of algae to be fermented.

[0072] The cutting carried out in fact makes it possible to increase the contact surface between the algae and the lactic ferments used while preserving the morphological properties of the algae that we want to have for their qualities as food.

[0073] For all marine algae known to the inventor, a cutting length between 0.2 and 5 cm is currently considered.

[0074] :Once the cutting is done, the cut algae are transported inside at least one tank or container which serves as a storage, seeding and collection location.

[0075] An example of a storage, seeding and collection container is shown in Figure

[0076] 2. This container 1 comprises a tray 10 internally delimiting the volume in which a mixture M of cut algae and water, then with ferments as according to the subsequent stage of lactofermentation, is stored. The tray 10 can be a rigid plastic box with side walls and a waterproof bottom, such as that marketed under the trade name Geobox®.

[0077] The volume of the mixture present in the tank 10 is surmounted by a plate 2 which forms a ballast at the free surface. This plate 2 is advantageously made of a non-oxidizing material. At this stage iii), to produce the ballast at the surface, the tank 10 is preferably filled with water to approximately 20 to 40% of the weight of the stored algae. The ballast plate 2 also forms a sealing layer which prevents surface oxidation.

[0078] Furthermore, the tray 10 is preferably sealed above the plate 2 by a cover 3. Advantageously, a sealed film can be placed on the cover 3 to limit gas exchanges with the outside.

[0079] A tap 4 is arranged at the bottom of the tank 10 for drawing off the lactofermented juice at the end of the process by gravity or by pumping.

[0080] Step iv): In parallel with the cutting, an inoculum is prepared, mainly comprising lactic acid-producing bacteria.

[0081] To do this, we carry out a dosage of ferments which we rehydrate.

[0082] For example, the ferments are diluted in physiological water for 30 min at 20 / 25°C to rehydrate them and to obtain an adequate distribution.

[0083] When fully dehydrated ferments are initially supplied, they are rehydrated for 1 hour in fresh water with 0.9% salt to avoid osmotic shock.

[0084] Several ferments among Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zeae, Lactobacillus casei or paracasei, Lactobacillus harbinensis, Leuconostoc kimchi, Lactobacillus delbruecki, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus can be used and mixed together beforehand.

[0085] Step v): The algae can then be inoculated in a container such as that detailed in reference to Figure 2. To do this, the inoculum provided according to step iv) is mixed with the algae stored in the container and water to obtain the mixture M to be lactofermented.

[0086] The inoculum is dosed to have a sufficient concentration of lactic acid bacteria for the growth of the bacteria present in the algae so as to carry out their lactofermentation. The seeding rate is between 10 5 and 107 CFU / g. For Himanthalia Elongata, a particularly suitable strain is Lactobacilus Plantarum at a seeding rate of 10 6 CFU / g. Typically, the mixture M in a given container contains algae cut from the rehydrated ferments according to step iv) and a salt preferably in a proportion of 1 to 3% by weight of the algae and non-chlorinated fresh water preferably in a proportion of 10 to 100% of the weight of the algae.

[0087] This seeding step can take place very quickly after harvesting the fresh seaweed, typically between 24 and 48 hours after harvest.

[0088] According to the invention, the lactofermentation is monitored regularly and is continued until the measured pH of the lactofermented composition has fallen below a predetermined final threshold. Preferably, this pH should be less than 4.5, preferably less than 4.2. Beyond a pH of approximately 4.2, 4.3, there may be risks of pathogenic bacteria and, where appropriate, unrevealed palatability qualities.

[0089] Figure 3 illustrates the evolution of the pH of a mixture with algae of the species Himanthalia elongata, cut to a length between 0.5 and 1.3 cm.

[0090] It is clear from this curve that the pH is induced by lactofermentation and it stabilizes over time.

[0091] Thus, the lactofermentation time according to the invention is considered to be complete when the pH is stabilized below a threshold, in order to be able to offer the algae as food products.

[0092] The process can be optimized to lower and stabilize the pH more quickly for the same species of algae.

[0093] Typically, the choice of bacterial strains determines the pH level. The anaerobic level also has an influence, which leads to the choice of a suitable storage container. For example, as shown in Figure 3, for algae of the species Himanthalia elongata, when the pH is stabilized between 3.8 and 4.2, then the algae can be collected by separating them from the lacto-fermented juice as described below.

[0094] According to the process of the invention, the lactofermentation time that is necessary also depends on the texture of the algae that we wish to give them for their subsequent consumption.

[0095] Table 1 below groups together the feedback from experiments made by the inventor on the texture for two species of algae, over time.

[0096] [Table 1]

[0097] This stage v) of lactofermentation is stopped when we want to collect the algae for packaging.

[0098] Step vi): prior to collecting the algae, at least part of the lactofermented juice obtained is collected.

[0099] The separation of the juice and algae is carried out after checking the pH of the juice again. The color, the odor, the viscosity are also indicators of the fermentation carried out. Preferably, this collection of the juice can be done by gravity drawing or pumping, in particular from the bottom of the tank 10 through the tap 3.

[0100] Typically, the fermentation juice is drawn off in a volume of between 5 and 40% of the total volume of the mixture M. Preferably, this drawn-off volume is replaced by a substantially identical volume of water whose pH remains at the predetermined threshold.

[0101] : Before storage, the lactofermented juice is filtered to retain suspended organic matter. For example, a standard stainless steel filter with a very fine mesh, typically between 0.5 and 0.8 mm, can be used. A suitable filtration system can also be considered for recovering the specific active molecules in the juice.

[0102] Step vi2): Then the filtered juice is packaged. This can be done in small volume cans or buckets, typically 20 L, or larger volume drums, typically 220 L. The juice can also be packaged in IBC type tanks (an English acronym for "Intermediate Bulk Container"), which are large unit volume tank containers, typically 1000 L, and which are usually used for the storage and transport of liquids.

[0103] Storage times can be extended to a best before date (BBD) of 6 months at room temperature, for tests carried out on the algae species tested. Storage times of up to 12 months in suitable drums can even be considered.

[0104] The collected and stored juice can be directly or indirectly used for animal, plant or human use.

[0105] The inventor carried out tests on the juice obtained for different species of algae.

[0106] The juice obtained from Laminaria digitata is very foamy with probable uses in cosmetics and human food.

[0107] The juice obtained from Ulva lactuca (sea lettuce) is foaming with probable uses as a palatability factor and food supplement in animal nutrition.

[0108] The juice obtained from Palmaria palmata has a very intense purple color with probable uses as a natural coloring agent.

[0109] Lactofermented seaweed and juice obtained from Himanthalia elongata (sea beans),

[0110] Saccharina lactissima (royal kombu) and Laminaria digitata have antioxidant, emulsifying and aromatic properties. To highlight the antioxidant properties, the inventor believes that the juice should be concentrated. Step vii): once the lactofermented juice has been drawn off, the lactofermented algae are washed, followed by buffer storage and collection.

[0111] More precisely, the lactofermented algae are poured into a hopper for a light rinse in fresh water, preceded if necessary by destemming. They are then drained into a container. This can be a GEABOX® type container with perforated walls. This draining allows the maximum amount of lactic acid present in the algae to be removed to interrupt the fermentation process as much as possible. Preferably, during fermentation, a mixture of algae can be made in the juice for anaerobic homogenization, followed by placing in a container acting as buffer storage.

[0112] To stabilize the algae and thus prevent the development of harmful bacteria, fresh water with 5% organic white vinegar or 0.8% citric acid can be added to the packaging volume in order to obtain a pH of 3 and to keep the packaged algae intact for a minimum of 6 months at room temperature, which defines their shelf life. Instead of water, a liquid with a pH between 2 and 3 can be used to obtain the desired stability for packaging.

[0113] The packaging of algae can be done in small volume drums or buckets, typically 10 L or larger volume drums, typically 220 L.

[0114] As an example of the process just described, algae of the species Himanthalia elongata were cut to a length of between 0.5 and 1.3 cm.

[0115] Then, salting was carried out in an amount of 1 to 10% relative to the weight of the cut algae.

[0116] The cut and salted seaweed was stored at a temperature between 10 and 30°C in closed tanks, individually weighted with a plate weighing around 10% of the weight of the seaweed contained in a tank.

[0117] Seeding was carried out at this room temperature sequentially as follows:

[0118] - inoculation for primary heterolactic fermentation from a mixture of 5 x 10 5 of Leuconostoc mesenteroides per gram of algae and 5xl0 5 of Lactobacillus brevis per gram of algae;

[0119] - measurement of the acidity of the mixture until it drops to a pH of around 4.5; - inoculation for a secondary homolactic fermentation from lactobacillus plantarum in a quantity of 10 6germs per gram of algae until reaching pH 4, which corresponds to a duration of approximately 6 days.

[0120] The inventor carried out other additional tests.

[0121] At the end of the juice extraction stage, the lactofermented algae collected and therefore separated from the juice were pressed and dried in a dryer.

[0122] This drying can be carried out in a temperature range of 40°C to 100°C

[0123] The dried algae were then ground / micronized to obtain lactofermented algae powders with effective functional and nutritional properties.

[0124] Tests with dried lactofermented sea bean to 88% dry matter and micronized to a size between 0.3 and 0.8 mm prove a water absorption capacity of a factor of 15.

[0125] This natural biodegradable absorbent made from dried and micronized algae can represent an interesting plant-based alternative to food additives (Carboxymethylcellulose (E466) Sodium alginate (E401) Pectin (E440) Gum arabic (E414) Guar gum (E412) Modified starch (E1404, E1412, E1414) Carrageenan (E407) Alginic acid (E400). These additives are also used in various industries (cosmetics, hygiene products, etc.)

[0126] Other variations and improvements may be provided without departing from the scope of the invention.

[0127] If in the example illustrated, the container serves both for the stages of storing the algae before seeding, as a place for lactofermentation, and for collection, it is possible to consider having one or more tanks for storing the algae before seeding, one or more other tanks for lactofermentation and for collecting the algae and lactofermented juice.

[0128] As a lactofermentation container, IBC type tanks can be used, in a version equipped with a valve or tap for drawing off the lactofermented juice by gravity or pumping.

[0129] The example shown above is for Himanthalia elongata with seeding.

[0130] For some species of algae, the seeding step and therefore the prior dosing and rehydration of ferments can be dispensed with. In fact, natural lactofermentation may be sufficient between the cutting step and the storage step in the container, as shown in Figure 1A.

[0131] This natural lactofermentation can concern, for example, Kombu Royal for which fermentation is carried out with endogenous bacterial flora.

[0132] Figure 4 illustrates in the form of a curve the monitoring of the pH of exclusively natural fermentation of a Kombu Royal during a process which has just been described. The separation of the juice and the algae is also carried out after checking the stabilized pH of the juice below 3.2. The color, the odor as well as the viscosity are also indicators of the maturity of this algae stored in fermentation.

[0133] For the lactofermentation of Ulva lactuca (sea lettuce), an open tank can be used for oxygenation and, if necessary, stirring with a bubbler arranged within the fermentation mixture volume. For preservation, seawater or fresh water with a 3.5% salt content can be used. To obtain a lactofermented juice with adequate properties, fresh water is preferred to obtain an osmotic shock and soften the sea lettuce to promote the action of lactic acid bacteria and thus dissolve the algae with little or no production of PhS gas. For this lactofermentation of Ulva lactuca, the inventor tested Lactobacillus Harbinensis and Leuconostoc Kimchi as strains, which seem promising. The separation of the juice and the algae is carried out after verifying the stabilized pH of the juice below 4.2. The color, the smell as well as the viscosity are also indicators of the maturity of this algae stored in fermentation.For Ulva lactuca, the inventor plans to mix the algae and the juice obtained to form a nutritional purée.

[0134] In addition to or instead of a plate that seals the mixture undergoing lactofermentation, a gas such as CO2, nitrogen, or other can be circulated on the free surface of the mixture.

[0135] Within the scope of the invention, different equipment can be tested and implemented to optimize the extraction, separation, concentration of the co-products obtained (lactofermented juices and algae). For example, the juices can be concentrated and / or filtered by various mechanical systems (atomization, ultrafiltration, centrifugal, tangential, etc.). The choice of the system is preferably made according to the degree of transformation of the active ingredients that one wishes to obtain. The active ingredients present in the lactofermented juices vary according to the varieties and strains of ferments used. Furthermore, it is possible to consider adding enzymes, particularly when the variety of algae makes the seeding action of the bacteria or fermentation strains difficult.For example, endoglucanases and pectinases can be added for the transformation of green algae: through their rapid action, these enzymes can release the elements necessary for lactic acid bacteria and initiate fermentation without producing hydrogen sulfide (FhS). Enzymes with specific actions can also be considered to improve the quality of lactofermented juices. For example, these specific enzymes can reduce the heavy metal load of juices.

[0136] To reduce the heavy metal load of juices, we can also consider using micro-algae in a photoreactor.

[0137] In addition to the outlets already mentioned for the algae and lactofermented juice collected at the end of the process, a large number of uses can be envisaged, as follows.

[0138] Lactofermented Algae:

[0139] A / human food:

[0140] Manufacturers are increasingly looking for plant-based alternatives to animal proteins and reducing or even replacing chemical additives with natural extracts.

[0141] The inventor carried out tests by mixing 30% of lacto-fermented sea bean obtained according to the process of the invention, with ground beef in order to obtain a steak.

[0142] These tests have proven that the nutritional value of the steak, characterized in France by the Nutri-Score, has been improved, without changing the taste and, moreover, by reducing production costs.

[0143] The inventor also carried out tests by mixing lacto-fermented sea beans obtained according to the process of the invention, with sausage meat.

[0144] These tests have proven that the mixtures produced have preservative properties which make them credible as alternatives to the nitrite salts currently used.

[0145] B / animal feed, in particular sheep, cattle or pig or poultry:

[0146] The lactofermented algae obtained according to the process of the invention can be used as a nutritional raw material, aromatic factor, texturizer or absorbent. For example, the lactofermented algae can be mixed with cattle feed, to improve the balance of their microbiota and the performance of their digestive metabolism and therefore to improve the quantity and quality of the milk they produce.

[0147] Also, it is possible to consider adding lactofermented algae obtained according to the process of the invention in doses of medication, in particular in boluses: in fact, the texturizing and nutritional qualities of the algae can improve the effects of the medication on the animal.

[0148] Lactofermented algae, especially in a wet state, can also be used as part of an animal feed ration to improve meat quality (omega-3 fatty acids).

[0149] Furthermore, the inventor has carried out encouraging tests, by mixing lactofermented algae collected according to the method of the invention to obtain an optimal density of substrates for insect larvae.

[0150] Other tests are currently being carried out with lactofermented, dried and micronized algae using the process of the invention, which have been mixed with aquaculture feed (fish meal) to provide a bioavailable plant-based alternative and improve the quality of fish flesh, the quality of farming water and reduce mortality.

[0151] Finally, for plant biostimulation, the inventor believes that different varieties of lactofermented algae obtained according to the process of the invention should be tested by mixing them with biochar, with the aim of improving growth through water regulation and the availability of nutrients necessary for plants and soil organisms.

[0152] Lactofermented juices:

[0153] A / human food:

[0154] The inventor believes that a mixture of a lactofermented juice obtained according to the invention in a sports drink can increase the intake of metabolites.

[0155] Tests are to come for the use of the juice obtained according to the invention in hams to reduce or even replace nitrite salts.

[0156] Furthermore, depending on the concentration of the emulsifying active ingredients, the juices obtained according to the invention can be alternatives to egg whites such as aquafaba (chickpea juice) which is often used in cooking and baking, particularly in vegan and vegetarian diets as a substitute thanks to its ability to foam and act as a binder. The inventor also believes that coating with a juice obtained according to the invention to create a vegan glaze on brioches as a replacement for the usual egg white is to be considered. The inventor also plans to test the juices obtained according to the invention in breads and biscuits to replace additives and improve texture and / or crispness and avoid breakage in biscuit making.

[0157] B / animal feed, in particular sheep, cattle or pig or poultry:

[0158] The inventor believes that a lactofermented juice obtained according to the invention, as a beverage, should reduce heat stress in animals when temperatures are high in livestock facilities. Animals may reduce their food consumption and this negatively affects growth, milk production, meat quality, reproduction and general health. A lactofermented juice obtained according to the invention, with its hydration and palatability potential, is a solution whose effectiveness is to be tested directly in livestock farming.

[0159] Another use envisaged for a lactofermented juice obtained according to the invention is the hydration of poultry while avoiding the formation of biofilm in liquid feeding systems, due to the antibacterial properties of the juice.

[0160] Finally, the inventor believes that other advantages could also be provided by the lactofermented algae juices obtained according to the invention, among which we can cite:

[0161] - an improvement in animal growth and performance, through the provision of essential nutrients such as amino acids, vitamins and minerals,

[0162] - a strengthening of the immune system, by the contribution of certain polysaccharides specific to algae which have immunostimulant properties,

[0163] - a reduction in oxidative stress,

[0164] - an improvement in digestive health, especially with probiotics and postbiotics from lactofermentation, which have a positive effect on the intestinal flora.

Claims

Claims 1. A method for processing algae comprising the following steps: i) providing algae harvested from an aquatic environment, where appropriate frozen; ii) washing the algae supplied in water according to step i); iii) optionally, cutting or grinding the washed algae according to step ii); iv) optionally, providing an inoculum comprising mainly lactic acid-producing bacteria; v) either seeding the algae, optionally cut or ground according to step iii), with the inoculum provided according to step iv) which comprises a concentration of lactic acid bacteria sufficient for the growth of the bacteria present in the algae so as to carry out their lactofermentation, or natural lactofermentation of the algae, until the measured pH of the lactofermented composition has fallen below a predetermined final threshold; vi) collecting at least a portion of the lactofermented juice obtained;(vii) washing of lactofermented algae, followed by their storage and collection.; 2. A method according to claim 1, the algae provided in step i) being marine algae selected from one of the following species: Gracilaria verrucosa, Chondrus crispus, Himanthalia elongata commonly known as sea beans, Laminaria digitata commonly known as Breton kombu seaweed, Undaria pinnatifida, Palmaria palmata, Ulva, Solieria Chordalis, Porphyra umbilicalis, Fucus visiculosus, Ascophyllum nodosum, Saccharina Japonica, commonly known as kombu seaweed, Saccarina lacissima, commonly known as royal kombu seaweed, Ulva lactuca commonly known as sea lettuce or a combination thereof.

3. Method according to claim 1 or 2, step iii) being carried out so that the length of the cut algae is between 0.2 and 5 cm.

4. Method according to one of the preceding claims, the lactic acid bacteria being chosen from one of the following species: Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zeae, Lactobacillus casei or paracasei, Lactobacillus harbinensis, Leuconostoc kimchi, Lactobacillus delbruecki, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus or a combination of these.

5. Method according to one of the preceding claims, the seeding step v) being carried out by a combination of Leuconostoc mesenteroides and Lactobacillus lactis or zeae.

6. Method according to claim 5, the seeding rate being between 10 5 etlO 7 CFU / g.

7. Method according to one of the preceding claims, comprising before the seeding step v) conditioning the cut or crushed algae in a storage tank followed by their anaerobicization.

8. Method according to one of the preceding claims, step vi) of collection being carried out by drawing off the lactofermented juice.

9. Method according to claim 8, comprising before step vii) a step of adding a liquid chosen from water, water and acid or a combination thereof, the volume of liquid added preferably being substantially equal to that of the lactofermented juice drawn off.

10. Method according to claim 9, comprising, once the addition of liquid has been carried out and before drawing off, a maceration step for a period of between 1 and 20 days, preferably between 1 and 15 days.

11. Method according to one of the preceding claims, the predetermined final pH threshold is less than or equal to 4.

5.

12. Use of the lactofermented algae collected in step vii) of the process according to one of the preceding claims, for human consumption.

13. Use of the lactofermented juice collected in step vi) of the process according to one of claims 1 to 11, as a palatability factor for animal feed, in particular sheep, bovine or porcine or poultry feed, or as a colorant, aromatic and / or foaming factor, or emulsifier in human or animal food and in cosmetics.

14. Use of the lactofermented juice collected in step vi) of the process according to one of the preceding claims 1 to 11, where appropriate mixed with lactofermented algae collected in step vii) of the method according to one of the preceding claims 1 to 11 as a phytostimulant for plant production and / or for improving soil quality.

15. Lactofermented juice collected in step vi) of the process according to one of the preceding claims 1 to 11, for its use in pharmacology.

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