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Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.0...

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Detalles Bibliográficos
Autores principales:	Zhu, Wenyang, Jiang, Bo, Zhong, Fang, Chen, Jingjing, Zhang, Tao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623561/ https://www.ncbi.nlm.nih.gov/pubmed/34828815 http://dx.doi.org/10.3390/foods10112532

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