Process for preserving and transforming algae by lactofermentation, use of algae and lactofermented juices obtained according to the process.

Abstract

A process for preserving and processing seaweed by lacto-fermentation, and the use of the seaweed and lacto-fermented juice obtained according to the process. The invention essentially consists of a lacto-fermentation process for fresh seaweed, which can be natural or inoculated with pH control and advantageously anaerobic conditions. This process allows for the simultaneous production of seaweed ready for consumption as a vegetable and a fermentation juice that can be fed directly to animals or mixed with animal feed. Once the pH has stabilized, the seaweed and fermented juice obtained are separated. See Fig. 1A for the abstract.

Description

Title of the invention: Process for preserving and transforming algae by lacto-fermentation, use of the algae and lacto-fermented juices obtained according to the process. technical field

[0001] The present invention relates generally to the field of preservation and processing of algae for use in particular in human food or animal or plant food or in cosmetics.

[0002] It relates to a new process for transforming freshly harvested algae by lacto-fermentation, particularly in the marine environment.

[0003] The invention aims primarily to propose a simple, rapid, and as natural as possible process for extracting the natural properties of algae, particularly marine algae, to the best of our ability.

[0004] All types of marine algae can be suitable for the invention. Among these, we can cite: Gracilaria verrucosa, Chondrus crispus, Himanthalia elongata commonly known as sea beans, Laminaria saccarina, Laminaria digitata, Undaria pinnatifida, Palmaria palmata, Ulva, Solieria Chordalis, Porphyra umbilicalis, Fucus visiculosus, Ascophyllum nodosum, Saccharina Japonica, commonly known as kombu seaweed Prior art

[0005] The qualities of fresh seaweed are already recognized for food in general, both human and animal, as well as for cosmetics and plant treatment. Thus, seaweed is already harvested and consumed by humans and animals throughout the world and also serves as a soil amendment, for example in the form of seaweed.

[0006] Seaweed is 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 phytocolloids for use as food additives. The food industry exploits their gelling, water-retention, 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, diet foods, and as a preservative in meat and fish products, dairy products, and baked goods.

[0007] In addition, seaweed is already sought after and exploited for its very high nutritional value in vitamins, proteins, trace elements, omega 3 and 6 fatty acids which are beneficial to health, etc.

[0008] Seaweed as a vegetable has been authorized for consumption in France since the early 1980s. Only a limited number of varieties of "vegetable" seaweed benefit from this authorization. Their sale is subject to strict regulatory requirements, mainly concerning their heavy metal and iodine content.

[0009] To date, edible algae are mainly stabilized by brining or drying.

[0010] 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 aims to preserve it over long periods while providing organoleptic (texture, taste) and nutritional benefits.

[0011] The finished products are interesting for several reasons, particularly in terms of taste: the lacto-fermented seaweed is tender, slightly crunchy, and very pleasant in texture and flavor. Furthermore, the lacto-fermented seaweed retains all its vitality and nutritional properties, notably its richness in magnesium and vitamin C. The properties of the lactic acid bacteria also improve its digestibility. The transformation carried out by the bacteria enhances digestibility.

[0012] Compared to other processes for transforming fresh seaweed that have been developed in the past, among which we can mention drying followed by dehydration, storage in a saturated brine, blanching followed by salting, treatment by mixing with grey ash, the major advantages of a lacto-fermentation process are that undesirable pathogenic microorganisms possibly present in the natural biotope are destroyed during fermentation, and that lactic acid bacteria are not only preserved, but also developed in their growth.

[0013] That being said, there is a need to further improve the processes of lacto-fermentation of fresh algae for their consumption as food products, in particular to allow the preservation of algae over a long period without rotting, without uncontrolled modification of their texture or their external appearance, in particular their color.

[0014] Furthermore, there is a growing demand for animal feed that is more effective and / or reliable than that currently available. Alternatives to synthetic products used in livestock farming and agriculture are also being sought.

[0015] There is therefore another need to find a solution that allows the lacto-fermentation of fresh algae to be adapted in order to provide natural animal feed that are more efficient and / or reliable than those currently in existence.

[0016] The object of the invention is to meet at least part of this need(s). Description of the invention

[0017] To this end, the invention relates to a process for transforming algae comprising the following steps:

[0018] i) supply of algae harvested in an aquatic environment, where appropriate frozen;

[0019] ii) washing with water of the algae supplied according to step i);

[0020] iii) optionally, cutting or grinding the washed algae according to step ii);

[0021] iv) optionally, supplying an inoculum consisting mainly of lactic acid-producing bacteria;

[0022] v) either seeding the algae optionally cut or ground according to step iii) with the inoculum provided according to step iv) which includes a concentration of lactic acid bacteria sufficient for the growth of the bacteria present in the algae so as to achieve their lactofermentation, or natural lactofermentation of the algae until the measured pH of the lactofermented composition has fallen below a predetermined final threshold;

[0023] vi) collection of at least part of the lacto-fermented juice obtained;

[0024] vii) washing of lacto-fermented algae, followed by their storage and collection.

[0025] The algae supplied 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, Solieria Chordalis, Porphyra umbilicalis, Fucus visiculosus, Ascophyllum nodosum, Saccharina Japonica, commonly known as kombu seaweed, Saccharina latissima, commonly known as royal kombu seaweed, Ulva lactuca commonly known as sea lettuce or a combination of them.

[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 area between the algae and the starter cultures, thus promoting algae fermentation.

[0027] For seaweed, the cut length is preferably between: - 2 and 5 cm for Himanthalia elongata commonly called sea beans, - 0.2 and 1 cm for Saccharina Latissima, commonly known as seaweed Royal kombu - 0.2 and 1 cm for Laminaria digitata, - 0.5 to 2 cm for Undaria pinnatifida.

[0028] The lactic acid bacteria are preferably chosen from one of the following species: Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lacto-bacillus zeae, Lactobacillus casei or paracasei, Lactobacillus harbinensis, Leuconostoc kimch, Lactobacillus delbruecki, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus or a combination of these.

[0029] Advantageously, the seeding step v) is carried out by a combination of Leuconostoc mesenteroides and Lactobacillus lactis or zeae.

[0030] Even more advantageously, the seeding rate is between 105 and 107 CFU / g. Such a rate is a very good compromise between the desired seeding efficiency and the production cost.

[0031] According to an advantageous embodiment, the process includes before the seeding step v) conditioning the cut or crushed algae in a storage tank followed by their anaerobic conditioning.

[0032] According to an advantageous embodiment, step vi) of collection is carried out by drawing off the lacto-fermented juice.

[0033] According to this variant, the process includes, 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 lacto-fermented juice withdrawn.

[0034] Preferably, the process includes, once the liquid has been added and before the racking, a maceration step for a period of between 1 and 20 days, preferably between 1 and 15 days.

[0035] In the process according to the invention, the predetermined final pH threshold is preferably less than or equal to 4.5.

[0036] The invention also relates to the use of lacto-fermented algae collected in step vii) of the process as described above, for human consumption.

[0037] The invention also relates to the use of the lacto-fermented juice collected in step vi) of the process as described above, as a palatability factor for animal feed, in particular sheep, bovine or porcine or poultry, as a colouring, flavouring factor and / or foaming agent, or emulsifier in human or animal food and in cosmetics.

[0038] The invention also relates to the use of the lacto-fermented juice collected in step vi) of the process as described above, optionally mixed with lacto-fermented algae collected in step vii) of the process as described above, as a plant stimulant for plant production and / or for improving soil quality. For example, the lacto-fermented juice or a mixture with lacto-fermented algae can be used for spreading on soil or for direct spraying on the soil.

[0039] The invention also relates to the use of the lacto-fermented juice collected in step vi) of the process as described above, in pharmacology.

[0040] Thus, the invention essentially consists of a lacto-fermentation process for fresh seaweed, which can be natural or inoculated with pH control and advantageously anaerobic conditions, and which allows the simultaneous production of seaweed ready for consumption as a vegetable and a fermentation juice that can be drunk directly by animals or mixed with animal feed. Once the pH has stabilized, the seaweed and the fermented juice obtained are separated.

[0041] Lacto-fermentation can be natural or require inoculation depending on the type of algae.

[0042] Indeed, the inventor has observed that for certain species of seaweed, such as royal kombu, natural lacto-fermentation occurs when the seaweed is exposed to a certain amount of heat. The change in texture indicates that fermentation has already begun. A pH measurement, particularly after grinding a sample, can corroborate this observation. This is indeed lacto-fermentation because the inventor has observed the production of acid. Typically, under certain heat conditions, the inventor has observed that royal kombu ferments naturally in two days.

[0043] Inoculation can be implemented to accelerate or trigger natural lacto-fermentation.

[0044] The duration of lacto-fermentation is adjusted 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, color, odor, and / or viscosity are indicators of the degree of fermentation completed.

[0045] During the process the algae can be cut or ground.

[0046] A cut allows the fermentation contact surface area between algae to be increased and ferments.

[0047] Grinding is generally preferred when the aim is to obtain a large quantity of juice. For Ulva lactuca, commonly known as Sea Lettuce, the cutting step can be omitted.

[0048] Thanks to the lacto-fermentation process according to the invention, co-products are obtained systematically and directly, that is to say, algae in lacto-fermented vegetable form ready to be consumed and a juice in particular which can be consumed directly by animals.

[0049] 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, in particular marine algae.

[0050] The invention just described has many advantages, among which we can mention: - a simple, quick, and as natural a process as possible that allows extraction at better the natural properties of algae, especially marine algae, and this for many varied applications of the juice and / or lacto-fermented algae obtained in the end; - an "eco-responsible" process since it is not very energy-intensive, particularly due to the absence of cold to generate, as all the steps of the process can take place at ambient temperature. - an "eco-responsible" process which allows the stabilization and storage of algae for several months while preserving their properties.

[0051] Other advantages and features will become clearer upon reading the detailed description, given by way of illustration and not limitation, with reference to the following figures. Brief description of the drawings

[0052] [Fig.1A], [Fig.1B] Figures IA and IB show a synoptic view of the essential steps of a lacto-fermentation process of algae according to the invention.

[0053] [Fig.2] [Fig.2] illustrates in longitudinal section view an example of an iron tank mentation implemented in the lacto-fermentation process according to the invention.

[0054] [Fig.3] [Fig.4] Figures 3 and 4 illustrate in the form of a curve the monitoring of the pH of iron mentation of an example of algae, respectively Himanthalia elongata and Saccharina during a process according to the invention. Detailed description

[0055] It is specified that throughout the application, the terms "inlet", "outlet", "upstream", "downstream" are to be understood in relation to the direction of circulation of the algae to be treated in an installation implementing the process according to the invention.

[0056] Although not shown, an installation can continuously implement the process according to the invention, i.e., from a feed hopper into which fresh seaweed is poured to the storage and collection tank / container for the lacto-fermented seaweed and fermented juice obtained at the process outlet. For example, one or more conveying devices, particularly with belts, can be arranged in the installation between two stations carrying out distinct steps of the process.

[0057] An example of the method according to the invention is now described in relation to Figures IA and IB.

[0058] Step 11: Fresh, unrinsed seaweed arrives at the installation directly from its harvesting site 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 before entering the process, particularly if it has been harvested for some time before the implementation of the process according to the invention.

[0059] These fresh algae are poured into a feeding hopper which can be standard.

[0060] During this step i), a step ii) of scouring can be carried out within a scourer, which may be a standard one. This scouring allows the feed rate of a seaweed cutting machine used afterward to be regulated and, if necessary, a visual sorting of undesirable elements, such as parasitic seaweed, shellfish that may be present in the seaweed, such as periwinkles or others.

[0061] Step ii): The seaweed is then washed. This washing, which consists of rinsing with fresh water, removes any traces of sand from the seaweed. Preferably, this washing can be carried out within the seaweed gin itself.

[0062] Step iii): The algae are cut to a calibrated length.

[0063] Upstream of the cutting machine, a conveyor belt with a slight incline can be used to pour the seaweed and feed it directly into the machine. This prevents the seaweed exiting the gin from clumping / agglomerating, i.e., mixing itself and becoming denser, which can impair the quality (homogeneity, precision) of the cut.

[0064] The cutting length is judiciously chosen according to the type of algae to be fermented.

[0065] The cutting process makes it possible to increase the contact area between the algae and the lactic ferments used, while preserving the morphological properties of the algae that are desired for their qualities as food.

[0066] For all marine algae known to the inventor, a cutting length between 0.2 and 5cm is currently envisaged.

[0067] Step iiil): Once the cutting has been carried out, the cut algae are conveyed inside at least one tank or container which serves as a place for storage, seeding and collection.

[0068] An example of a storage, seeding and collection container is illustrated in [Fig.2],

[0069] This container 1 includes a tray 10 internally delimiting the volume in which a mixture M of chopped seaweed and water, and subsequently with starter cultures as per the later lacto-fermentation step, is stored. The tray 10 may be a rigid plastic box with watertight side walls and bottom, such as that marketed under the trade name Geobox®.

[0070] The volume of the mixture in the tank 10 is covered by a plate 2 which forms a ballast on the free surface. This plate 2 is advantageously made of a non-oxidizing material. At this stage (iii), to create the surface ballast, 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.

[0071] In addition, the container 10 is preferably sealed above the plate 2 by a lid 3. Advantageously, a waterproof film can be put on the lid 3 to limit gas exchange with the outside.

[0072] A tap 4 is arranged at the bottom of the tank 10 for drawing off the lacto-fermented juice at the end of the process by gravity or by pumping.

[0073] Step iv): In parallel with the cutting, an inoculum is prepared, consisting mainly of lactic acid-producing bacteria.

[0074] To do this, a dosage of ferments is carried out which are then rehydrated.

[0075] For example, the ferments are diluted in physiological saline for 30 min at 20 / 25°C to rehydrate them and to obtain adequate distribution.

[0076] When initially supplied completely dehydrated ferments, they are rehydrated for 1h in fresh water with 0.9% salt to avoid osmotic shock.

[0077] Several ferments among Lactobacillus plantarum, Leuconostoc mesenteroides, Lac-tobacillus 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.

[0078] Step v): The inoculation of the algae can then take place within a container such as the one detailed with reference to [Fig.2].

[0079] 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.

[0080] The inoculum is dosed to provide a sufficient concentration of lactic acid bacteria for the growth of bacteria present in the algae, thereby enabling their lacto-fermentation. The inoculation rate is between 10⁵ and 10⁷ CFU / g. For Himanthalia elongata, a particularly suitable strain is Lactobacillus plantarum at an inoculation rate of 10⁶ CFU / g. Typically, mixture M in a given container contains cut algae, 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% by weight of the algae.

[0081] This seeding step can take place very quickly after the harvesting of fresh algae, typically between 24h and 48h after harvesting.

[0082] According to the invention, lacto-fermentation is monitored regularly and continued until the measured pH of the lacto-fermented composition falls below a predetermined final threshold. Preferably, this pH should be below 4.5, and more preferably below 4.2. Above a pH of approximately 4.2 or 4.3, there may be risks of pathogenic bacteria and, if so, of poor quality. of undisclosed preferences.

[0083] Fig. 3 illustrates the evolution of the pH of a mixture with algae of the species Hi-manthalia elongata, cut to a length between 0.5 and 1.3 cm.

[0084] It is clear from this curve that the pH is induced by lactofermentation and it stabilizes over time.

[0085] Thus, the lacto-fermentation 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.

[0086] The process can be optimized to lower and stabilize the pH more quickly for the same species of algae.

[0087] Typically, the choice of bacterial strains determines the pH level. The level of anaerobes also has an influence, which in turn influences the choice of a suitable storage container.

[0088] By way of example, as can be seen from [Fig.3], for algae of the species Hi-manthalia elongata, when the pH is stabilized between 3.8 and 4.2, then the algae can be collected by being separated from the lacto-fermented juice as described below.

[0089] According to the process of the invention, the time of lacto-fermentation which is necessary also depends on the texture of the algae which one wishes to give them for their subsequent consumption.

[0090] Table 1 below groups together the feedback from experiments carried out by the inventor on the texture for two species of algae, over time.

[0091] [Tables 1] Algae species | Duration of stage v) of lacto-fermentation | Texture | Himanthalia elongata (sea beans) | 3 to 5 weeks firm | 5 to 8 weeks tender | 8 to 20 weeks soft | Saccharina lactissima (king kombu) | 1 to 3 weeks firm | 3 to 5 weeks tender | Over 5 weeks soft

[0092] This step v) of lacto-fermentation is stopped when it is desired to proceed with the collection of the algae for the purpose of their packaging.

[0093] Step vi: prior to the collection of the algae, at least part of the lacto-fermented juice obtained is collected.

[0094] The separation of the juice and the algae is carried out after checking the pH of the Juice. Colour, odor and viscosity are also indicators of the fermentation that has taken place.

[0095] Preferably, this collection of juice can be done by gravity drawing or pumping, in particular from the bottom of the tank 10 by tap 3.

[0096] Typically, a withdrawal of the fermentation juice is carried out for a volume between 5 and 40% of the total volume of mixture M.

[0097] Preferably, this withdrawn volume is replaced by a substantially identical volume of water whose pH remains at the predetermined threshold.

[0098] Step vii): Before storage, the lacto-fermented juice is filtered to retain suspended organic matter. A standard stainless steel filter with a very fine mesh, typically between 0.5 and 0.8 mm, can be used, for example. Alternatively, a filtration system adapted for recovering specific active molecules from the juice can be considered.

[0099] Step vi2): Next, 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 (Anglo-Saxon acronym for "Intermediate Bulk Container"), which are large unit volume tank containers, typically 1000 L, and which are commonly used for the storage and transport of liquids.

[0100] The storage period can extend up to a use-by date (UBD) of 6 months at room temperature, for tests carried out on the tested algae species. A storage period of up to 12 months in suitable drums can even be considered.

[0101] The inventor carried out tests on the juice obtained for different species of algae.

[0102] The juice obtained from Laminaria digitata is very foamy with probable applications in cosmetics and human food.

[0103] The juice obtained from Ulva lactuca (sea lettuce) is foaming with probable outlets as a palatability enhancer and feed supplement in animal nutrition.

[0104] The juice obtained from Palmaria palmata has a very intense purple color with probable applications as a natural colorant.

[0105] Lacto-fermented seaweed and juice obtained from Himanthalia elongata (sea beans), the

[0106] Saccharina lactissima (royal kombu) and Laminaria digitata have antioxidant, emulsifying, and aromatic properties. To highlight the antioxidant properties, the inventor believes the juice should be concentrated.

[0107] Step vii): once the lacto-fermented juice has been drawn off, the lacto-fermented algae are washed, followed by their buffer storage and collection.

[0108] More specifically, the lacto-fermented algae are poured into a hopper for a light rinse with fresh water, preceded, if necessary, by destemming. They are then drained into a container. This could be a GEABOX®-type container with perforated walls. This draining removes as much lactic acid as possible from the algae to minimize the interruption of the fermentation process. Preferably, during fermentation, the algae can be mixed with the juice for anaerobic homogenization, followed by transfer to a container serving as a buffer storage vessel.

[0109] To stabilize the algae and thus prevent the growth of harmful bacteria, fresh water with 5% organic white vinegar or 0.8% citric acid can be added to the packaging volume to obtain a pH of 3 and 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 achieve the desired stability for packaging.

[0110] The seaweed can be packaged in small volume cans or buckets, typically 10 L or larger volume drums, typically 220 L.

[0111] As an example of the process as just described, algae of the species Hi-manthalia elongata were cut to a length between 0.5 and 1.3cm.

[0112] Then, salting was carried out in an amount of 1 to 10% relative to the weight of the cut algae.

[0113] The cut and salted seaweed was stored at a temperature between 10 and 30°C in closed tanks and individually weighted by a plate whose weight is approximately 10% of the weight of the seaweed contained in a tank.

[0114] The seeding was carried out at this ambient temperature in a sequential manner as follows: - inoculation for primary heterolactic fermentation from a mixture of 5 x 105 of Leuconostoc mesenteroides per gram of algae and 5 x 105 of Lactobacillus brevis per gram of algae; - measuring the acidity of the mixture until it reaches a pH of around 4.5; - inoculation for homolactic secondary fermentation from lactobacillus plantarum in a quantity of 106 germs per gram of algae until reaching pH 4, which corresponds to a duration of approximately 6 days.

[0115] Other variants and improvements may be envisaged without departing from the scope of the invention.

[0116] If, in the illustrated example, the container serves both for the storage of algae before seeding, as a place for lacto-fermentation, and for collection, it is possible to consider having one or more tanks for storing algae before seeding them, one or more other tanks for lacto-fermentation and for collecting the lacto-fermented algae and juice.

[0117] As a lacto-fermentation container, IBC type tanks can be used, in a version equipped with a valve or tap for drawing off the lacto-fermented juice by gravity or pumping.

[0118] The example shown above corresponds to Himanthalia elongata with seeding.

[0119] For certain species of algae, it is possible to do without the seeding step and therefore the prior dosage and rehydration of ferments.

[0120] Indeed, natural lacto-fermentation may suffice between the cutting stage and the container storage stage as shown in [Fig.1A].

[0121] This natural lacto-fermentation can, for example, concern Royal Kombu, for which fermentation takes place with the endogenous bacterial flora.

[0122] Figure 4 illustrates, in the form of a curve, the monitoring of the pH during the exclusively natural fermentation of Royal Kombu in the process just described. The separation of the juice and the seaweed is also carried out after verifying that the stabilized pH of the juice is below 3.2. The color, odor, and viscosity are also indicators of the maturation of this stored fermenting seaweed.

[0123] For the lacto-fermentation of Ulva lactuca (sea lettuce), an open tank can be used for oxygenation and, if necessary, stirring with an air pump arranged within the fermentation mixture volume. For preservation, seawater or freshwater with a 3.5% saline solution can be used. To obtain a lacto-fermented juice with suitable properties, freshwater is preferred to create osmotic shock and soften the sea lettuce, thus promoting the action of lactic acid bacteria and dissolving the algae with little or no H2S gas production. For this lacto-fermentation of Ulva lactuca, the inventor tested Lactobacillus Harbinensis and Leuconostoc Kimchi as promising strains. The juice and algae are separated after verifying that the juice's pH is stabilized and below 4.2. Colour, odor and viscosity are also indicators of the maturity of this seaweed stored in fermentation.For Ulva lactuca, the inventor plans to mix the algae and the juice obtained to form a puree with nutritional benefits.

[0124] In addition to or instead of a plate which seals above the mixture which undergoes lacto-fermentation, a gas such as CO2, nitrogen, or other can be circulated on the free surface of the mixture.

Claims

Claims

1. A method for processing 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 predominantly 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. A 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, Lacto- bacillus zeae, Lactobacillus casei or paracasei, Lactobacillus har-binensis, Leuconostoc kimchi, Lactobacillus delbruecki, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus or a combination thereof.

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 105 and 107 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, the collection step vi) 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, optionally mixed with lactofermented algae collected in step vii) of the process according to one of the preceding claims 1 to 11 as a phytostimulant for the production of plants 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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