[2S02a] 04. Brewing, Fermentation and Food Technology - Part 2

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Brew-10] Synbiotic Fermented Beverage Containing Highly Viable Lactic Acid Bacteria Prepared from the Green Macroalga Caulerpa lentillifera

○Giyatmi Giyatmi¹, Reyza Nanda Effendi¹, Hamidatun Hamidatun¹, Sosaku Ichikawa² (1. Sahid University (Indonesia), 2. University of Tsukuba (Japan))

Keywords:

Caulerpa lentillifera,synbiotic beverage,gut health,microbiota modulation,Lactiplantibacillus plantarum,functional food

Caulerpa lentillifera (sea grapes) is a marine macroalga rich in dietary fiber, sulfated polysaccharides, and bioactive compounds, making it a promising substrate for synbiotic functional beverages. Its intrinsic polysaccharides may act as prebiotic components that support probiotic growth and contribute to gut microbiota modulation. This study aimed to develop a synbiotic fermented drink from C. lentillifera using Lactiplantibacillus plantarum and to evaluate the effects of sea grape extract concentration and fermentation time on physicochemical, microbiological, and sensory characteristics. A factorial design was applied using five concentrations (5-25%) and three fermentation times (24–72 h). Parameters analyzed included pH, total titratable acidity (expressed as % lactic acid), antioxidant activity, protein content, total lactic acid bacteria (LAB), and sensory attributes. Data were analyzed using ANOVA at a 95% confidence level. The results showed that LAB counts exceeded 2.5 × 10⁹ CFU/mL in all treatments, suggesting a substantially higher viable LAB level than in conventional lactic acid beverages and indicating excellent probiotic viability supported by the sea grape matrix. Fermentation significantly enhanced acid production, with total titratable acidity increasing up to 0.69% and pH decreasing to 3.58, confirming effective metabolic activity of lactic acid bacteria and improved microbiological stability. Antioxidant activity also increased during fermentation, reaching 8.08% at 25% concentration and 72 h, while the highest protein content (0.24%) was observed under the same condition. Sensory evaluation indicated that the best overall acceptance (score 4.0) was achieved at 15% concentration with 48 h fermentation. The combination of high probiotic viability, controlled acidification, and prebiotic-rich substrate suggests that this product may contribute to improved gut health through microbiota modulation. Therefore, C. lentillifera-based fermented drink demonstrates strong potential as a novel synbiotic functional beverage derived from marine resources.