NUS Scientists Unlock Kombu's Potential: Healthier, Flavorful Seaweed Blend Developed

Kombu (Saccharina japonica), a brown seaweed widely cultivated and consumed in Japan, Korea, and China, presents significant challenges. It faces issues due to its strong fishy and grassy odor and limited nutrient bioaccessibility. Many of its vital nutrients are trapped within rigid cell walls and dense networks, making them difficult for the human digestive system to absorb.

A team of food scientists at the National University of Singapore (NUS) has developed a novel method to significantly improve kombu's nutrient availability and sensory experience. This innovative approach directly addresses both the limited nutrient bioaccessibility and the undesirable odors associated with the seaweed.

Addressing Kombu's Nutrient and Odor Challenges

Many of its nutrients are enclosed within rigid cell walls and dense networks, which the human digestive system cannot easily break down, resulting in unabsorbed nutrients.

The inherent structure of kombu, with its rigid cell walls and dense networks, has long hindered the absorption of its many beneficial nutrients. This often leads to unabsorbed nutrients and limits its full nutritional impact.

Evolving Fermentation Techniques

Previous efforts to enhance kombu's nutritional value have utilized enzymes and lactic acid bacteria (LAB) fermentation. These methods proved effective in breaking down large proteins and carbohydrates. However, these methods have not effectively removed the compounds responsible for its characteristic fishy and grassy odor.

NUS Breakthrough: Co-Fermentation for Enhanced Flavor and Nutrition

Building on the understanding that yeast fermentation naturally produces pleasant fruity and floral aromas, the NUS scientists advanced the process. They implemented a sophisticated co-fermentation technique, first treating kombu with enzymes and then co-fermenting it with both LAB and an aroma-producing yeast.

This resulted in a novel probiotic kombu-based blend that is designed to be both healthier and more flavorful.

This multi-step process successfully created a novel probiotic kombu-based blend, marking a significant step towards making this nutritious seaweed more appealing and digestible for consumers.

Research Publication

The team's groundbreaking research was published in the scientific journal International Journal of Food Microbiology on December 2, 2025.