pyropia yezoensis, fermentation, polyphenol, flavone, antioxidant activity, hypoglycemic activity, antihypertensive activity, Food processing and manufacture, TP368-456

To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities were evaluated. Results showed that the total phenol and flavonoid contents of M. purpureus fermented P. yezoensis (MF), M. purpureus and L. plantarum co-fermented P. yezoensis (MLF), M. purpureus and S. cerevisiae co-fermented P. yezoensis (MYF) significantly increased with fermentation time (P