Method for preserving and transforming algae by lactic acid fermentation, and uses of the lactic acid fermented juice and algae obtained by said method

Abstract

The present invention essentially consists of a method for the lactic acid fermentation of fresh algae, which may be natural or may be seeded under pH-controlled and advantageously anaerobic conditions, which allows for the simultaneous production of ready-to-eat algae in plant form and a fermented juice that can be consumed directly by animals or mixed with animal feed. After the pH has stabilized, the resulting algae and fermented juice are separated.

Description

[Technical Field]

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

[0002] The present invention relates to a new method for converting freshly harvested algae by lactic acid fermentation, especially in marine environments.

[0003] The main object of the present invention is to provide a simple, fast and as natural as possible method for optimally extracting the natural properties of algae, especially seaweed.

[0004] All types of seaweed are suitable for the present invention, including Gracilaria verrucosa, Chondrus crispus, Himanthalia elongata (commonly known as sea bean), Laminaria saccharina, Laminaria digitalata, Undaria pinnatifida, Palaria palmata, Ulva lactuca (commonly known as sea lettuce), Ulva armolicana, Ulva intestinalis, Solieria chordalis, Porphyra umbilicalis, and the like. umbilicalis, Fucus visiculosus, Ascophyllum nodosum, Saccharina japonica, commonly known as kelp, Sargassum, Macrocystis pyrifera, Asparagopsis Taxformis, Alaria esculenta, and Alaria marginata, commonly known as wakame. [Background technology]

[0005] The properties of fresh algae are already recognized for general food use as human food or animal feed, for cosmetics, or for plant treatments, and thus algae are already harvested and consumed by people and animals around the world, and are also used as soil amendments, for example in the form of seaweed.

[0006] Algae are harvested or cultivated to extract alginates, agar, and carrageenans, gelatinous substances known collectively as hydrocolloids (primarily used as thickeners in food, pharmaceutical, and nutraceutical preparations), 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-based products, desserts and beverages, and extruded foods. Carrageenans are used in dressings and sauces, health foods, and as preservatives in meat- and fish-based products, dairy products, and bakery products.

[0007] Additionally, seaweed is already in demand and utilized due to its high nutritional content, including vitamins, proteins, oligosaccharides, and health-beneficial omega-3 and omega-6 fatty acids.

[0008] In France, algae have been approved for consumption as plants since the early 1980s. Only a limited number of "vegetable" algae varieties benefit from this approval. Their sale is subject to strict regulatory requirements, primarily regarding heavy metal and iodine content.

[0009] To date, edible algae have been stabilized primarily by brining or drying.

[0010] Methods for ensiling or lactic acid fermentation of freshly harvested seaweeds are already in practice and are described, for example, in WO 2013 / 045931. Thus, ensiling or lactic acid fermentation are traditional plant treatment methods that can be applied to algae and thus aim to preserve algae for long periods while providing organoleptic (texture, taste) and nutritional benefits.

[0011] The finished product is interesting for several reasons, especially in terms of taste. The lacto-fermented algae is soft, slightly chewy, and has a very pleasant texture and taste. In addition, the lacto-fermented algae retains all of its vitality and nutritional properties, especially its high magnesium and vitamin C content. The properties of the lactic acid bacteria also improve its digestibility. The transformations carried out by the bacteria improve digestibility.

[0012] Compared to other previously developed methods for converting fresh algae, including drying followed by dehydration, storage in saturated brine, bleaching followed by salting, and processing by mixing with ash, the major advantage of the lactic acid fermentation method is that any undesirable pathogenic microorganisms present in the natural biotope are destroyed during fermentation, preserving not only the lactic acid bacteria but also promoting their growth.

[0013] However, there is a need for further improved methods for lactic acid fermentation of fresh algae for consumption as a food product, particularly to allow the algae to be stored for extended periods of time without spoilage and uncontrolled changes in its texture or appearance, particularly its color.

[0014] Additionally, there is a growing demand for more effective and / or reliable animal feeds than those currently available. Alternatives to synthetic products used in animal husbandry and agriculture are also sought.

[0015] Therefore, there is a further need to find solutions for applying lactic acid fermentation of fresh algae to provide more effective and / or reliable natural animal feeds than those currently available.

[0016] It is an object of the present invention to at least partially meet this (such) need. Summary of the Invention

[0017] To this end, the present invention provides a method for converting algae, comprising: i) providing algae harvested from an aqueous environment and optionally frozen; ii) washing the algae prepared according to step i) with water; iii) optionally cutting or grinding the algae washed according to step ii); iv) optionally providing an inoculum comprising primarily lactic acid-producing bacteria; v) inoculating the optionally cut or crushed algae according to step iii) with an inoculum prepared according to step iv), the inoculum containing lactic acid bacteria in a concentration sufficient to grow the bacteria present in the algae and carry out lactic acid fermentation thereof, or allowing the algae to undergo natural lactic acid fermentation until the measured pH of the lactic acid fermented composition falls below a predetermined final threshold; vi) collecting at least a portion of the resulting lactic acid fermentation juice for human, plant or animal use; vii) washing the lactic acid fermented algae followed by its storage and collection for human, plant, or animal use; The present invention relates to a method comprising:

[0018] The algae provided in step i) are preferably selected from the group consisting of Gracilaria verrucosa, Chondrus crispus, Himantaria elongata, commonly known as sea bean, Laminaria digitala, commonly known as Brittany kelp, Undaria pinnatifida, Palmaria palmata, Ulva lactuca, commonly known as Ulva armoricana, Ulva intestinalis, Solieria cordalis, Porphyra umbilicalis, Fucus bicyclus, Ascophyllum nodosum, Saccharina japonica, commonly known as Laminaria machaon, Saccharina latissima, commonly known as Royal Kombu algae, latissima), Sargassum spp., Macrocystis pyrifera, Asparagopsis taxiformis, Undaria pinnatifida, Alaria esculenta, Alaria marginata species commonly known as wakame, or a combination thereof.

[0019] The cleaning step ii) is advantageously carried out by immersion and bubbling. This cleaning enhancement must be taken into account in particular for beached seaweed, i.e., detached / torn from its natural support, and especially for those harvested when washed up on the shore. This removes unwanted sand, pebbles, and plastic waste. For hand-harvested algae, a simple cleaning with water may be sufficient.

[0020] This washing step ii) may include a bleaching sub-step to reduce the endogenous flora of the fresh algae and promote subsequent inoculum growth.

[0021] 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 area between the algae and the fermenter, thus facilitating the fermentation of the algae.

[0022] In the case of seaweed, the cutting length is preferably as follows: - Himantaria elongata, commonly known as sea bean, between 2 and 5 cm. - Saccharina lattissima, commonly known as the Sakhalin algae, between 0.2 and 1 cm; - for Laminaria digitalis, between 0.2 and 1 cm; - For Undaria pinnatifida, between 0.5 and 2 cm.

[0023] The lactic acid bacteria are preferably Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zeae, Lactobacillus casei or paracasei, Lactobacillus harbinensis, Leuconostoc kimch, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactobacillus harbinensis, Streptococcus thermophilus, or the like. thermophilus, Propionibacterium species, or a combination thereof.

[0024] Advantageously, the seeding step v) is carried out using a combination of Leuconostoc mesenteroides and Lactobacillus lactis or Zea.

[0025] Even more advantageously, the seeding rate is 10 5 From 0 7 CFU / g. Such a ratio is a very good compromise between the desired inoculum efficacy and production costs.

[0026] According to one advantageous embodiment, the method comprises, before the seeding step v), a step of filling a holding tank with chopped or crushed algae, followed by anaerobic digestion.

[0027] According to an advantageous alternative embodiment, the collecting step vi) is carried out by racking the lactic acid fermentation juice.

[0028] According to this alternative, the method comprises, before step vii), a step of adding a liquid selected from water, water and acid, or a combination thereof, wherein the volume of the added liquid is substantially equal to the volume of the racked lactic acid fermentation juice.

[0029] Preferably, the method includes a maceration step after adding the liquid and before racking, lasting between 1 and 20 days, preferably between 1 and 15 days.

[0030] In the method according to the invention, the predetermined final pH threshold is preferably below 4.5.

[0031] An advantageous alternative involves a bleaching step for the lactic acid fermented algae after collecting the juice according to step iv) while they are still wet so that they are stabilized. The bleaching agent, such as a water bath with acid, if appropriate, combined with an increased temperature, if appropriate, can act by oxidation or reduction. This bleaching step can reduce the content of certain elements that are most likely to be soluble after fermentation. To recover them, filtering the bleach bath can be considered.

[0032] Another object of the present invention is the use of the lactic acid fermented algae collected in step vii) of the method described above for human consumption.

[0033] The present invention also encompasses the use of the lactic acid fermentation juice collected in step vi) of the method described above as a palatability enhancer for animal feed for sheep, cattle, or pigs, or poultry, as a colorant, flavoring, and / or foaming agent, or as an emulsifier in human food or animal feed and cosmetics, among others.

[0034] The present invention also encompasses the use of the lactic acid fermentation juice collected in step vi) of the method described above, optionally mixed with the lactic acid fermentation algae collected in step vii) of the method described above, as a plant stimulant for plant production and / or for improving soil quality. For example, the lactic acid fermentation juice, or a mixture with the lactic acid fermentation algae, can be used to spread on topsoil or spray directly onto the soil.

[0035] The present invention also encompasses the use of the lactic acid fermentation juice collected in step vi) of the method described above in pharmacology.

[0036] The present invention therefore essentially consists of a method for the lactic acid fermentation of fresh algae, which may be natural or may have been seeded under pH-controlled and advantageously anaerobic conditions, which allows for the simultaneous production of ready-to-eat algae in plant form and a fermented juice that can be consumed directly by animals or mixed with animal feed. The obtained algae and fermented juice are separated after the pH has stabilized.

[0037] Lactic acid fermentation may be natural or may require seeding, depending on the type of algae.

[0038] In fact, the inventors have observed that certain algae species, such as Kelp, undergo natural lactic acid fermentation immediately when the algae are exposed to certain heat conditions. Changes in texture indicate that fermentation has already begun. This observation can be corroborated by measuring the pH, especially after grinding the sample. This is lactic acid fermentation, since the inventors were able to observe the production of acid. Typically, under certain heat conditions, the inventors have observed Kelp to naturally ferment within two days.

[0039] Seeding can be used to accelerate or induce natural lactic acid fermentation.

[0040] The length of the lactic acid fermentation process is adjusted depending on the type of fresh algae being processed, its desired final texture, and the resulting juice, in which case color, odor, and / or viscosity are indicators of the degree of final fermentation.

[0041] In the method, the algae can be cut or crushed.

[0042] Cutting increases the contact area between the algae and the fermenter for fermentation.

[0043] Grinding is preferred when large amounts of juice are to be obtained. In the case of Ulva lactuca, commonly known as Ulva, the cutting step can be omitted.

[0044] The lactic acid fermentation method according to the invention systematically and directly produces by-products, i.e., ready-to-eat algae in the form of lactic acid fermented plants, and in particular juices that can be directly consumed by animals. As mentioned above, these by-products can be collected and then blended for direct use in human, plant, or animal feed.

[0045] According to the inventors, the results of obtaining the nutritional properties of the algae and juice are highly reproducible across a large number of algae varieties, particularly seaweeds.

[0046] The invention described herein has many advantages, including the following: - A simple, fast and as natural as possible process for optimal extraction of the natural properties of algae, especially seaweed, for a wide range of applications of the final juice and / or lactic acid fermented algae. - It is a "green" method requiring very little energy, in particular because all steps of the method can be carried out at room temperature and therefore there is no need to generate cooling. - It is an "environmentally friendly" method that allows the algae to be stabilized and stored for several months while preserving their properties.

[0047] Further advantages and features will become apparent from a reading of the illustrative, non-limiting detailed description which follows, with reference to the figures. [Brief explanation of the drawings]

[0048] [Figure 1A] FIG. 1 shows an overview of the essential steps of an algal lactic acid fermentation process according to the present invention. [Figure 1B] FIG. 1 shows an overview of the essential steps of an algal lactic acid fermentation process according to the present invention. [Figure 2] FIG. 1 is a vertical cross-sectional view showing an example of a fermentation tank used in the lactic acid fermentation method according to the present invention. [Figure 3] FIG. 1 shows a curve of the monitoring of the fermentation pH of an example of alga, Himantaria elongata, during the method according to the invention. [Figure 4] FIG. 1 shows curves for monitoring the fermentation pH of an example of algae, Saccharina, during a method according to the invention. DETAILED DESCRIPTION OF THE INVENTION

[0049] It should be understood that throughout this application the terms "inlet", "outlet", "upstream" and "downstream" refer to the direction of circulation of the algae being treated within the installation carrying out the method according to the invention.

[0050] Although not shown, the installation can perform the method according to the invention continuously, from the feed hopper into which fresh algae is added at the beginning of the method to the tank / container for storing and collecting the lacto-fermented algae and fermentation juice obtained at the end of the method. For example, one or more conveying devices, especially with belts, can be arranged in the installation between two work stations to perform the separate steps of the method.

[0051] An example of a method according to the present invention will now be described with reference to Figures 1A and 1B.

[0052] Step i): The seaweed arrives at the facility fresh and unwashed, directly from its harvesting point in the marine environment. One of the inherent advantages of this method is that no prior transportation using refrigerated vehicles is necessary. Of course, the algae may still be frozen at the start of the method, especially if some time has passed since it was harvested before the method according to the invention is carried out.

[0053] The fresh algae is placed into a feed hopper, which may be standard.

[0054] During this step i), it is possible to carry out a husking step i1) in a husker, which may be standard, which makes it possible to adjust the feed rate of the subsequent algae cutter and, if appropriate, to proceed with visual sorting of any undesirable elements such as parasitic algae, shells, etc., which may be present in the algae, for example periwinkles.

[0055] Step ii): The algae is then washed. This washing consists of rinsing with fresh water to remove any traces of sand from the algae. Preferably, this washing may be carried out inside the peeler itself.

[0056] Step iii): Cutting the algae to precise, tailored lengths.

[0057] Upstream of the cutter, a gently sloping conveyor belt can be used to load the algae and feed it directly into the cutter. This prevents the algae from clumping / agglomerating, i.e. mixing together and becoming denser, as this can have a negative impact on the quality of the cut (uniformity, precision).

[0058] The cutting length performed is carefully selected depending on the type of algae being fermented.

[0059] In fact, cutting increases the contact area between the algae and the lactic acid ferment used, while preserving the morphological characteristics of the algae that are important for their food quality.

[0060] All seaweeds known to the inventors currently contemplate cutting lengths between 0.2 and 5 cm.

[0061] Step iii1): Once the cutting is done, the cut algae is transported to at least one tank or container that serves as a storage, seeding and collection area.

[0062] An example of a storage, seeding, and collection container is illustrated in FIG.

[0063] The vessel 1 comprises a tank 10 having an internally defined volume in which the mixture of chopped algae and water M, followed by the fermentate from the subsequent lactic acid fermentation step, is stored. The tank 10 may be a hard plastic box with side walls and a waterproof bottom, such as those sold under the trade name Geobox®.

[0064] The volume of mixture present in the tank 10 is topped by a plate 2 which forms a free surface ballast. This plate 2 is advantageously made of a non-oxidizing material. In this step iii), the tank 10 is preferably filled with water in an amount of about 20-40% of the weight of the stored algae to create the surface ballast. The ballast plate 2 also forms a sealing layer which prevents surface oxidation.

[0065] In addition, the tank 10 is preferably sealed above the plate 2 by a cover 3. Advantageously, the cover 3 may be provided with a waterproof film to limit gas exchange with the outside.

[0066] At the bottom of the tank 10 there is arranged a tap 4 for removing the lactic acid fermented juice by gravity or by pump at the end of the process.

[0067] Step iv): In parallel with the cutting process, a seeding material containing mainly lactic acid-producing bacteria is prepared.

[0068] To do this, the ferment is dosed and rehydrated.

[0069] For example, the ferment is rehydrated by dilution with physiological water at 20 / 25° C. for 30 minutes to obtain a proper dispersion.

[0070] If the fermentate is initially provided completely dry, it is rehydrated for 1 hour with fresh water with 0.9% salt to avoid osmotic shock.

[0071] Several fermentants may be used and premixed together, including Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zea, Lactobacillus casei or paracasei, Lactobacillus harvinensis, Leuconostoc kimchii, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactobacillus harvinensis, and Streptococcus thermophilus.

[0072] Step v): The algae can then be seeded in a container such as that detailed with reference to Figure 2.

[0073] To do this, the inoculum prepared in step iv) is mixed with the algae and water stored in a container to obtain a mixture M that is subjected to lactic acid fermentation.

[0074] The seed is administered to obtain a sufficient concentration of lactic acid bacteria for the proliferation of bacteria present in the algae, thereby achieving lactic acid fermentation of the algae. 5 From 10 7 In the case of Himantaria elongata, a particularly suitable strain is one with an inoculation ratio of 10 6Typically, the mixture M in a given container contains the cut algae, the fermentate rehydrated according to step iv), and salt, preferably in a proportion of 1-3% by weight of the algae, and unchlorinated freshwater, preferably in a proportion of 10-100% by weight of the algae.

[0075] This seeding step can be carried out very soon after harvesting the fresh algae, typically between 24 and 48 hours after harvesting.

[0076] According to the present invention, lactic acid fermentation is monitored periodically and allowed to continue until the measured pH of the lactic acid fermented composition falls below a predetermined final threshold. Preferably, this pH should be less than 4.5, preferably less than 4.2. If the pH exceeds about 4.2 or 4.3, there may be a risk of pathogenic bacteria and, in some cases, unidentified palatability issues may arise.

[0077] Figure 3 shows the pH change of a mixture with Himantaria elongata algae cut into lengths between 0.5 and 1.3 cm.

[0078] The curve shows that the pH is induced by lactic acid fermentation and stabilizes over time.

[0079] Thus, the lactic acid fermentation period according to the present invention is considered complete when the pH has stabilized below a threshold value so that the algae can be served as a food product.

[0080] The method can be optimized to lower and stabilize pH more rapidly for the same algae species.

[0081] The choice of bacterial strain typically determines the pH level, which also influences the level of anaerobicity, leading to the selection of a suitable storage container.

[0082] For example, as shown in Figure 3, for Himantaria elongata algae, once the pH stabilizes between 3.8 and 4.2, the algae can be harvested by separating it from the lactic acid fermentation broth, as described below.

[0083] According to the method of the present invention, the required lactic acid fermentation time also depends on the texture of the algae required for its subsequent consumption.

[0084] Table 1 below summarizes the inventor's feedback on the texture of the two algae species over time.

[0085] [Table 1]

[0086] This lactic acid fermentation step v) is stopped when the algae are harvested for filling.

[0087] Step vi): Before collecting the algae, at least a portion of the resulting lactic acid fermentation juice is collected.

[0088] The pH of the juice is checked again and the juice is separated from the algae. Color, smell, and viscosity are also indicators of fermentation progress.

[0089] Preferably, the juice is collected by gravity or by pumping from the bottom of the tank 10 via the tap 3, among others.

[0090] Typically, between 5% and 40% of the total volume of mixture M is racked in the form of fermentation juice.

[0091] Preferably, this withdrawn volume is replaced with a substantially equal volume of water, thereby maintaining the pH at a predetermined threshold.

[0092] Step vi1): Before storage, the racked lactic acid fermentation juice is filtered to retain suspended organic components. For example, a standard stainless steel filter with a very fine mesh, typically between 0.5 and 0.8 mm, can be used. Suitable filtration systems for recovering specific active molecules in the juice are also contemplated.

[0093] Step vi2): The filtered juice is then filled. This can be done in small cans or buckets, typically 20 L, or in large drums, typically 220 L. It is also possible to fill the juice into IBCs (Intermediate Bulk Containers). IBCs are tank containers with a large unit volume, typically 1000 L, and are usually used for storing and transporting liquids.

[0094] For tests performed on the tested algae species, the shelf life can be up to 6 months at room temperature. In suitable barrels, storage periods of up to 12 months can even be contemplated.

[0095] The collected and stored juice can be used directly or indirectly for animal, plant, or human consumption.

[0096] The inventors carried out tests on juices obtained from various algae species.

[0097] The juice obtained from Laminaria digitalis is highly foaming and has potential applications in cosmetics and human nutrition.

[0098] The juice obtained from Ulva lactuca (Ulva) is foaming and has potential applications as a palatability enhancer and dietary supplement in animal nutrition.

[0099] The juice obtained from Palmaria palmata has a very intense purple color and has potential applications as a natural colorant.

[0100] The juices obtained from lactic acid fermented algae and seaweeds Himantaria elongata (sea bean), Saccharina lactissima (salt kelp), and Laminaria digitalata have antioxidant, emulsifying, and aromatic properties. The inventors believe that the juices need to be concentrated to extract the antioxidant properties.

[0101] Step vii): After racking the lactic acid fermented juice, the lactic acid fermented algae is washed, stored in a buffer tank, and collected.

[0102] More precisely, the lactic acid fermented algae is placed in a hopper, lightly rinsed with fresh water, and then peeled if necessary. It is then discharged into a container, which may be a GEABOX®-type container with perforated walls. This discharge process removes as much lactic acid as possible from the algae in order to interrupt the fermentation process as much as possible. Preferably, during fermentation, the algae is mixed with the juice for anaerobic homogenization, and then transferred to a container that serves as buffer storage.

[0103] To stabilize the algae and thus prevent harmful bacterial growth, 5% organic white vinegar or 0.8% citric acid in freshwater is added to the fill volume to achieve a pH of 3, and the filled algae is allowed to remain undisturbed at room temperature for a minimum of 6 months, thereby establishing a shelf life. Liquids with a pH between 2 and 3 can be used in place of water to achieve the required stability of the fill.

[0104] The algae can be packed into small cans or buckets, typically 10 L, or into large drums, typically 220 L.

[0105] As an example of the method described above, Himantaria elongata algae was cut into pieces between 0.5 and 1.3 cm in length.

[0106] This was followed by salting in an amount of 1–10% of the weight of the cut algae.

[0107] The cut and salted algae were stored in closed tanks at temperatures between 10 and 30°C and individually weighed with plates having a weight of approximately 10% of the weight of the algae contained in the tank.

[0108] Seeding was carried out at room temperature as follows: - 5 x 10 per gram of algae for primary heterolactic fermentation 5 Leuconostoc mesenteroides and 5 x 10 per gram of algae 5 The mixture was inoculated with a mixture of Lactobacillus brevis. - The acidity of the mixture was measured to a pH of about 4.5. - 10 per gram of algae for secondary homolactic fermentation 6 A bacterial dose of Lactobacillus plantarum was used to inoculate the medium until a pH of 4 was reached, which corresponds to a period of approximately 6 days.

[0109] The inventors carried out further tests.

[0110] At the end of the juice racking step, the collected lactic acid fermented algae, thus separated from the juice, was pressed and dried in a dryer.

[0111] This drying can be carried out at a temperature ranging from 40°C to 100°C.

[0112] The dried algae was then crushed / pulverized to obtain lactic acid fermented algae powder with effective functional and nutritional properties.

[0113] Tests using lacto-fermented sea beans dried to 88% dry matter and micronized to a size between 0.3 and 0.8 mm show a 15-fold increase in water absorption capacity.

[0114] This natural, biodegradable absorbent, consisting of dried and micronized algae, could be an interesting plant-based alternative to food additives (carboxymethylcellulose (E466), sodium alginate (E401), pectin (E440), gum arabic (E414), guar gum (E412), modified starches (E1404, E1412, E1414), carrageenan (E407), alginic acid (E400)). Such additives are also used in various industries (cosmetics, hygiene products, etc.).

[0115] Other alternatives and modifications can be contemplated without departing from the scope of the present invention.

[0116] In the illustrated example, if vessels for storing, lactic acid fermenting, and harvesting the algae before seeding are used simultaneously, it can be contemplated to have one or more tanks for storing the algae before seeding it, one or more other tanks for lactic acid fermenting, and for collecting the lactic acid fermented algae and juice.

[0117] As the lactic acid fermentation vessel, an IBC type tank equipped with a valve or a faucet for racking the lactic acid fermented juice by gravity or by a pump can be used.

[0118] The example shown herein above corresponds to seeded Himantaria elongata.

[0119] For certain species of algae it is possible to omit the seeding step and therefore the rehydration of the ferment before administration.

[0120] Indeed, between the cutting step according to FIG. 1A and the container storage step, natural lactic acid fermentation may be sufficient.

[0121] This natural lactic acid fermentation may for example be for Laminaria solani, where the fermentation occurs with an endogenous bacterial flora.

[0122] Figure 4 shows a curve showing the pH of the all-natural fermentation of Kelp during the method described herein. After ensuring that the juice has a stable pH value of less than 3.2, the juice is separated from the algae. Color, odor, and viscosity are also indicators of the maturity of the stored algae during fermentation.

[0123] For the lactic acid fermentation of Ulva lactuca (Sea lettuce), an open tank is used for oxygen supply, and if necessary, stirring is possible with a bubbler placed within the fermentation mixture volume. Seawater or freshwater containing 3.5% salinity can be used for storage. To obtain a lactic acid fermentation juice with favorable properties, freshwater is preferred because it provides an osmotic shock to soften the Ulva, promoting the action of lactic acid bacteria and thus dissolving the algae with little or no H2S gas production. For this lactic acid fermentation of Ulva lactuca, the inventors tested Lactobacillus harvinensis and Leuconostoc kimchii as promising strains. After ensuring that the juice has a stable pH value below 4.2, the juice is separated from the algae. Color, odor, and viscosity are also indicators of the maturity of the stored algae during fermentation. For Ulva lactuca, the inventors plan to mix the algae and the resulting juice to form a nutritional puree.

[0124] In addition to or instead of a sealed plate above the mixture undergoing lactic acid fermentation, a gas such as CO2 or nitrogen may be circulated above the free surface of the mixture.

[0125] Within the scope of the present invention, various types of devices can be tested and implemented to optimize the extraction, separation, and concentration of the resulting by-products (lactic acid fermentation juice and algae). For example, the juice can be concentrated and / or filtered by various mechanical systems (atomization, ultrafiltration, centrifugation, tangential filtration, etc.). The choice of system preferably depends on the degree of conversion of the desired active components to be obtained. The active components present in the lactic acid fermentation juice vary depending on the variety and strain of ferment used.

[0126] Furthermore, enzymes can be added, particularly when the algae variety makes it difficult for the seeding bacteria or fermentation strains to act. For example, endoglucanases and pectinases can be added to convert green algae. These enzymes act quickly, releasing elements required by lactic acid bacteria and allowing fermentation to begin without producing hydrogen sulfide (H2S). To improve the quality of the lactic acid fermentation juice, enzymes with specific functions can also be considered. For example, these specific enzymes can reduce the heavy metal content of the juice.

[0127] The use of microalgae in a photoreactor may also be contemplated to reduce the heavy metal content of the juice.

[0128] In addition to the applications already mentioned, a wide range of uses are contemplated for the algae and lactic acid fermentation juice collected at the end of the method, including:

[0129] Lactic acid fermented algae: A / Human food: Manufacturers are increasingly looking for plant-based alternatives to animal proteins, reducing or even replacing chemical additives with natural extracts.

[0130] The inventors have carried out tests in which 30% of the lactic acid fermented sea beans obtained by the method of the present invention are mixed with ground beef to obtain steaks.

[0131] These trials have shown that steaks have improved nutritional value, as characterized by Nutri-Score in France, without sacrificing taste, and have reduced production costs.

[0132] The inventors have also carried out tests by mixing the lactic acid fermented sea beans obtained by the method of the present invention with sausage meat.

[0133] These tests showed that the mixture produced has preservative properties and is a reliable alternative to currently used nitrites.

[0134] B / Animal feed, especially for sheep, cattle, pigs or poultry: The lactic acid fermented algae obtained by the method of the present invention can be used as a nutritional ingredient, flavor factor, texturizing agent, or absorbent. For example, the lactic acid fermented algae can be mixed with cattle feed to improve the balance of the microflora and the ability of digestion and metabolism, thereby improving the quantity and quality of milk produced by the cattle.

[0135] It is also contemplated that the lactic acid fermented algae obtained by the method of the present invention may be added in medicinal dosages, particularly as a bolus. Indeed, the texture and nutritional quality of the algae can improve the effectiveness of the medicinal agent on the animal.

[0136] It is also possible to envisage the use of lacto-fermented algae, especially in the moist state, as part of animal feed rations to improve meat quality (omega-3 fatty acids).

[0137] Furthermore, the inventors have conducted promising trials to obtain optimal substrate density for insect larvae by mixing lactic acid fermented algae collected according to the methods of the present invention.

[0138] Further trials are currently being conducted using lacto-fermented algae dried and micronized according to the method of the present invention mixed with aquaculture feed (fish meat) to provide a bioavailable plant substitute, improve fresh fish meat quality, farm water quality, and reduce mortality.

[0139] Finally, in the case of plant biostimulation, the inventors believe that different varieties of lactic acid fermenting algae obtained according to the method of the present invention should be tested by mixing them with biochar in order to improve growth through water regulation and the availability of nutrients needed by plants and soil organisms.

[0140] Lactic acid fermented juice: A / Human food: The present inventors believe that by mixing the lactic acid fermented juice obtained by the present invention with a sports drink, it is possible to increase the intake of metabolites.

[0141] Tests will soon be conducted to use juice obtained according to the invention in ham to reduce or even replace nitrites.

[0142] In addition, depending on the concentration of the emulsifying active ingredient, the juice obtained by the present invention has foaming ability and acts as a binding agent, so it can be a substitute for egg white, such as aquafaba (chickpea cooking juice), which is often used as a substitute in cooking and baking, especially for vegan and vegetarian diets.The inventors also believe that it would be possible to achieve vegan decoration of bread by topping the juice obtained by the present invention instead of regular egg white.The inventors also plan to test the juice obtained by the present invention on bread and cookies in order to replace additives, improve texture and / or crispness, and avoid breakage during cookie making.

[0143] B / Animal feed, especially for sheep, cattle, pigs or poultry: The inventors believe that the lactic acid fermented juice obtained by the present invention as a beverage should be able to reduce heat stress in animals when temperatures are high on livestock farms. Animals may reduce feed consumption, which negatively affects growth, milk production, meat quality, reproduction, and overall health. The lactic acid fermented juice obtained by the present invention has potential in terms of hydration and palatability, and is a solution whose effectiveness should be tested directly on the farm.

[0144] Another contemplated use of the lactic acid fermented juice obtained according to the present invention is to hydrate poultry while avoiding biofilm formation in liquid feed systems due to the juice's antibacterial properties.

[0145] Finally, the inventors believe that the lactic acid fermented algal juice obtained by the present invention may also provide other advantages, including: - To improve animal growth and performance by providing essential nutrients such as amino acids, vitamins, and minerals. - Strengthening the immune system by providing certain algae-specific polysaccharides that have immune-stimulating properties. - Reducing oxidative stress. - Improving digestive health with probiotics and postbiotics derived from lactic acid fermentation, which have a positive effect on the intestinal flora.

Claims

1. 1. A method for converting algae, comprising: i) providing algae harvested from an aqueous environment and optionally frozen; ii) washing the algae prepared according to step i) with water; iii) optionally cutting or grinding the algae washed according to step ii); iv) optionally providing an inoculum comprising primarily lactic acid-producing bacteria; v) inoculating the optionally cut or crushed algae according to step iii) with an inoculum prepared according to step iv), the inoculum containing lactic acid bacteria in a concentration sufficient to grow the bacteria present in the algae and carry out lactic acid fermentation thereof, or allowing the algae to undergo natural lactic acid fermentation until the measured pH of the lactic acid fermented composition falls below a predetermined final threshold; vi) collecting at least a portion of the resulting lactic acid fermentation juice; vii) washing the lactic acid fermented algae followed by storing and collecting it; A method comprising:

2. 2. The method of claim 1, wherein the algae provided in step i) is a seaweed selected from one of the species Gracilaria verrucosa, Chondrus crispus, Himantaria elongata commonly known as sea bean, Laminaria digitala commonly known as Breton kelp, Undaria pinnatifida, Palmaria palmata, Ulva, Solieria cordalis, Porphyra umbilicalis, Fucus bicyclus, Ascophyllum nodosum, Saccharina japonica commonly known as Laminaria maca, Saccharina lattissima commonly known as Sakhalin kelp, Ulva lactuca commonly known as Ulva lettuce, or a combination thereof.

3. 3. The method of claim 1 or 2, wherein step iii) is carried out so that the length of the cut algae is between 0.2 and 5 cm.

4. 4. The method of claim 1, wherein the lactic acid bacteria is selected from one of the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus lactis, Lactobacillus zea, Lactobacillus casei or paracasei, Lactobacillus harvinensis, Leuconostoc kimchii, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactobacillus harvinensis, Streptococcus thermophilus, or a combination thereof.

5. 5. The method according to any one of claims 1 to 4, wherein the seeding step v) is carried out with a combination of Leuconostoc mesenteroides and Lactobacillus lactis or Zea.

6. The seeding ratio is 10 ５ From 10 ７ 6. The method of claim 5, wherein the CFU / g is between 0.1 and 0.

25.

7. 7. The method of any one of claims 1 to 6, comprising the step of filling the cut or crushed algae into a holding tank and subsequently anaerobic digestion thereof prior to the seeding step v).

8. 8. The method according to any one of claims 1 to 7, wherein the collecting step vi) is carried out by racking the lactic acid fermentation juice.

9. 9. The method according to claim 8, comprising, before step vii), a step of adding a liquid selected from water, water and acid, or a combination thereof, wherein the volume of the added liquid is preferably substantially equal to the volume of the racked lactic acid fermentation juice.

10. 10. The method according to claim 9, comprising a maceration step after adding the liquid and before racking, lasting between 1 and 20 days, preferably between 1 and 15 days.

11. 11. The method of any one of claims 1 to 10, wherein the predetermined final pH threshold is 4.5 or less.

12. 12. Use of the lactic acid fermented algae collected in step vii) of the method according to any one of claims 1 to 11 for human consumption.

13. Use of the lactic acid fermentation juice collected in step vi) of the method according to any one of claims 1 to 11, in particular as a palatability enhancer for animal feed for sheep, cattle or pigs or poultry, or as a colorant, flavoring and / or foaming agent, or as an emulsifier in human food or animal feed and cosmetics.

14. 12. Use of the lactic acid fermentation juice collected in step vi) of the method according to any one of claims 1 to 11, where appropriate mixed with the lactic acid fermentation algae collected in step vii) of the method according to any one of claims 1 to 11, as a plant stimulant for plant production and / or for improving soil quality.

15. 12. The lactic acid fermentation juice collected in step vi) of the method according to any one of claims 1 to 11 for its use in pharmacology.

Images