Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo and the sequential solid-state submerged liquid fer...

Descripción completa

Detalles Bibliográficos
Autores principales: Ramires, Francesca Anna, Bleve, Gianluca, De Domenico, Stefania, Leone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778331/
https://www.ncbi.nlm.nih.gov/pubmed/36553715
http://dx.doi.org/10.3390/foods11243974

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778331/
https://www.ncbi.nlm.nih.gov/pubmed/36553715
http://dx.doi.org/10.3390/foods11243974

Ejemplares similares