Feiyang Liang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Feiyang Liang has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Fujia Yang
Marine and Agricultural Biotechnology Laboratory, Fuzhou Institute of Oceanography, College of Geography and Oceanography, Minjiang University, 200 Xiyuangong Road, Shangjie Town, Minhou County, Fuzhou 350108, China
1 shared publication - Guangshan Yao
Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China
1 shared publication - Huawei Zheng
Fujian Key Laboratory of Conservation and Sustainable Utilization of Marine Biodiversity, College of Geography and Oceanography, Minjiang University
1 shared publication - Huibin Xu
Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China
1 shared publication - Jizi Huang
Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China
1 shared publication - Ruimei Wu
Jinshan College, Fujian Agriculture and Forestry University, Fuzhou 350007, China
1 shared publication
Latest Publications
- Open Access
Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora
Kelp (Laminaria japonica) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To recycle these kelp byproducts, we have cultivated a functional microbial consortium through continuous enrichment. Analysis via 16S rRNA sequencing has shown that during the three fed-batch fermentation stages of kelp waste, the microbial community was predominantly and consistently composed of three phyla: Halanaerobiaeota, Bacteroidota, and Proteobacteria. At the genus level, Halanaerobium emerged as the dominant player, exhibiting a trend of initial increase followed by a decline throughout the fermentation process. Enzymes such as alginate lyases and both acidic and neutral proteases were found to play crucial roles in the degradation of kelp residues into sauces. Notably, electronic tongue analysis revealed that the fermented kelp sauce demonstrated strong umami characteristics. Furthermore, four novel umami peptides, EIL, STEV, GEEE, and SMEAVEA, from kelp were identified for the first time, with their umami effect largely attributed to strong hydrogen bond interactions with the T1R1–T1R3 umami receptors. In conclusion, this study proposed a sustainable method for kelp by-product utilization, with implications for other seaweed processing.
Open AccessFermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora
Kelp (Laminaria japonica) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To recycle these kelp byproducts, we have cultivated a functional microbial consortium through continuous enrichment. Analysis via 16S rRNA sequencing has shown that during the three fed-batch fermentation stages of kelp waste, the microbial community was predominantly and consistently composed of three phyla: Halanaerobiaeota, Bacteroidota, and Proteobacteria. At the genus level, Halanaerobium emerged as the dominant player, exhibiting a trend of initial increase followed by a decline throughout the fermentation process. Enzymes such as alginate lyases and both acidic and neutral proteases were found to play crucial roles in the degradation of kelp residues into sauces. Notably, electronic tongue analysis revealed that the fermented kelp sauce demonstrated strong umami characteristics. Furthermore, four novel umami peptides, EIL, STEV, GEEE, and SMEAVEA, from kelp were identified for the first time, with their umami effect largely attributed to strong hydrogen bond interactions with the T1R1–T1R3 umami receptors. In conclusion, this study proposed a sustainable method for kelp by-product utilization, with implications for other seaweed processing.