Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate th...

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Detalles Bibliográficos
Autores principales: Niccolai, Alberto, Bažec, Kaja, Rodolfi, Liliana, Biondi, Natascia, Zlatić, Emil, Jamnik, Polona, Tredici, Mario R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649261/
https://www.ncbi.nlm.nih.gov/pubmed/33193143
http://dx.doi.org/10.3389/fmicb.2020.560684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649261/
https://www.ncbi.nlm.nih.gov/pubmed/33193143
http://dx.doi.org/10.3389/fmicb.2020.560684

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