Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

por Tolpeznikaite, Ernesta, Bartkevics, Vadims, Skrastina, Anna, Pavlenko, Romans, Ruzauskas, Modestas, Starkute, Vytaute, Zokaityte, Egle, Klupsaite, Dovile, Ruibys, Romas, Rocha, João Miguel, Bartkiene, Elena
Publicado 2023

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

por Tolpeznikaite, Ernesta, Bartkevics, Vadims, Skrastina, Anna, Pavlenko, Romans, Mockus, Ernestas, Zokaityte, Egle, Starkute, Vytaute, Klupsaite, Dovile, Ruibys, Romas, Rocha, João Miguel, Santini, Antonello, Bartkiene, Elena
Publicado 2023

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

por Bartkiene, Elena, Tolpeznikaite, Ernesta, Klupsaite, Dovile, Starkute, Vytaute, Bartkevics, Vadims, Skrastina, Anna, Pavlenko, Romans, Mockus, Ernestas, Lele, Vita, Batkeviciute, Gabija, Budrikyte, Ausrine, Janulyte, Rusne, Jomantaite, Ieva, Kybartaite, Auguste, Knystautaite, Karolina, Valionyte, Aiste, Ruibys, Romas, Rocha, João Miguel
Publicado 2023