Characterization of Sargassum spp. from the Mexican Caribbean and Its Valorization through Fermentation Process

Sargassum is a brown macroalga that has become general environmental problem in the Mexican Caribbean. Despite negative effects on beaches, algae contain compounds of biotechnological and agronomic interest. The possibility using sargassum as substrate under liquid media fermentation (LMF) processes will allow obtention bioactive compounds. In this research, five species from Puerto Morelos region were collected beach. samples divided into natural washed Sargassum, total phenolic (TPC), flavonoids (F), antioxidant capacity (AOxC) determined. Once material was characterized, it fermented LMF process Aspergillus niger strain, where obtained extracts analyzed. Three holopelagic one benthic identified. proximal analysis seaweed conditions shows adequate carbon–nitrogen ratio values for use microbial degradation. Comparing with fresh analyses showed TPC increase decrease fermentation; flavonoid content reached 8-fold higher fermentation. An average AOxC 57% achieved during process, maximum 69% ABTS inhibition. Considering these results, can be used to obtain