2024.12.13|

Poster Presentation Report: Evaluating the Impact of Algal Addition on Fermented Food Production Processes, at AlgaEurope 2024 in Greece

Introduction: At AlgaEurope 2024, Euglena Co., Ltd. showcased a groundbreaking poster presentation titled "Evaluating the Impact of Algal Addition on Fermented Food Production Processes." This study delved into the innovative integration of Euglena microalgae into traditional fermentation techniques, aiming to enhance the nutritional and functional profiles of widely consumed foods.

Research Objectives: The primary objective of the research was to investigate how the addition of Euglena, a unicellular microalga rich in nutrients, could transform fermentation processes. By studying its impact on Rice Koji, Tempeh, and Yogurt, the research explored improvements in antioxidant levels, functional compounds, and overall food quality.

Key Findings:

  1. Rice Koji (Aspergillus oryzae):
    • Euglena addition significantly increased the production of antioxidant compounds, including uric acid and serotonin.
    • Enhanced enzymatic activity led to improved functionality of Rice Koji as a base ingredient for condiments and fermented beverages.
  2. Tempeh (Rhizopus mold):
    • Higher allantoin levels were observed, providing anti-inflammatory and skin-moisturizing properties.
    • These findings highlight Tempeh’s potential as a functional food enhanced by Euglena.
  3. Yogurt (Bacillus coagulans):
    • Euglena hot water extract facilitated faster solidification and reduced pH levels, optimizing fermentation efficiency.
    • Increased levels of functional compounds, such as lysine and cytidine monophosphate, contributed to enhanced probiotic benefits.

Significance of the Study: This research demonstrated that Euglena is a sustainable and versatile functional additive capable of:

  • Enhancing the health benefits of fermented foods.
  • Improving the efficiency of traditional fermentation processes.
  • Aligning with global sustainability goals by promoting environmentally friendly innovations.

Applications:

  • Development of nutritionally superior, health-focused food products.
  • Support for sustainable food systems through advanced biotechnology.

Collaborative Efforts: This study was conducted in collaboration with:

  • BRIN (National Research and Innovation Agency, Indonesia)
  • RIKEN Center for Sustainable Resource Science, Japan

The research was partially funded by the SATREPS program (Grant number: JPMJSA2204), reflecting a strong commitment to international cooperation in sustainable development.

Conclusion: Euglena Co., Ltd.’s poster presentation at AlgaEurope 2024 highlighted the transformative potential of microalgae in revolutionizing food production. By integrating Euglena into fermentation, this innovative approach paves the way for a new generation of functional foods that prioritize health and sustainability.