Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were...

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Detalles Bibliográficos
Autores principales: Jamnik, Polona, Mahnič, Nik, Mrak, Aleksandra, Pogačnik, Lea, Jeršek, Barbara, Niccolai, Alberto, Masten Rutar, Jasmina, Ogrinc, Nives, Dušak, Larisa, Ferjančič, Blaž, Korošec, Mojca, Cerar, Ana, Lazar, Borut, Lovše, Urša, Pungert, Tjaša, Fabjan, Primož, Poklar Ulrih, Nataša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868207/
https://www.ncbi.nlm.nih.gov/pubmed/35204099
http://dx.doi.org/10.3390/antiox11020216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868207/
https://www.ncbi.nlm.nih.gov/pubmed/35204099
http://dx.doi.org/10.3390/antiox11020216

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