Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium <i>Shewanella sp</i>. LE8.

A significance level of p < 0.05 was considered statistically significant, while a significance level of p < 0.01 was considered highly significant.

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The change in total sugar content of all carrageenan groups also showed a decreasing trend during fermentation, exhibited a decreasing trend during fermentation, similar to that observed in the control group.

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The content of reducing sugar in the control group (without carrageenan addition) remains relatively stable ( Figure S2 ), whereas all carrageenan groups exhibited an increasing trend during the entire fermentation process.

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