Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Lactic acid fermentation is a promising method for developing sandwich seaweed scraps. The objectives of this study were to investigate the effect of fermentation with Lactiplantibacillus plantarum MMB-05, Lactiplantibacillus casei FJAT-7928, mixed bacteria (1:1, v/v) and control on the physicochemi...

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Detalles Bibliográficos
Autores principales: Gao, Tengqi, Chen, Jinling, Xu, Jie, Gu, Han, Zhao, Pengpeng, Wang, Wenbin, Pan, Saikun, Tao, Yang, Wang, Hongli, Yang, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498330/
https://www.ncbi.nlm.nih.gov/pubmed/36141001
http://dx.doi.org/10.3390/foods11182875

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498330/
https://www.ncbi.nlm.nih.gov/pubmed/36141001
http://dx.doi.org/10.3390/foods11182875

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