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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |