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Hidakakombu (Saccharina angustata) is an edible brown alga produced in the Hidaka region of Hokkaido. It is graded at the time of processing, and low‐grade products have a low market value. New ways to utilise Hidakakombu are needed to increase producer profits. In this study, Hidakakombu was fermented with Lactiplantibacillus plantarum 002 to determine its functional properties. Fermentation of the...