Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains an...

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Detalles Bibliográficos
Autores principales: Tolpeznikaite, Ernesta, Bartkevics, Vadims, Skrastina, Anna, Pavlenko, Romans, Mockus, Ernestas, Zokaityte, Egle, Starkute, Vytaute, Klupsaite, Dovile, Ruibys, Romas, Rocha, João Miguel, Santini, Antonello, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862786/
https://www.ncbi.nlm.nih.gov/pubmed/36668894
http://dx.doi.org/10.3390/toxins15010075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862786/
https://www.ncbi.nlm.nih.gov/pubmed/36668894
http://dx.doi.org/10.3390/toxins15010075

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