Fermentation of spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry.

spp. seaweeds are delicious and nutritious red algae widely consumed for a long history. However, due to the non-digestibility of cell wall components by the human intestinal tract, the bioaccessibility of the intracellular bioactive compounds is low. The current industrial processing of spp. food by drying and roasting cannot break down the cell wall; however, studies indicate that fermentation of spp. by food-derived microorganisms is an efficient processing method to solve this problem. This paper reviews research on the fermentation of spp., including the manufacturing process, alterations in chemical composition, flavor properties, bioactivities, and mechanisms. Furthermore, the limitations and opportunities for developing spp. fermentation food are explored. Studies demonstrated that key metabolites of fermented spp. were degraded polysaccharides, released phenolic compounds and flavonoids, and formed amino acids, which possessed bioactivities such as antioxidant, anti-glycation, anti-diabetic, lipid metabolism regulation beneficial to human health. The increased bioactivities implied the promoted bioaccessibility of intracellular components. Notably, fermentation positively contributed to the safety of spp. food. In conclusion, benefits in nutrition, flavor, bioactivity, and safety suggest that fermentation technology has a promising future for application in spp. food industry.