Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations
Busra Sahin, Müge İşleten Hoşoğlu, Onur Güneşer, Yonca Karagül Yüceer
Topics & Concepts
Food scienceSpirulina (dietary supplement)FermentationKluyveromyces marxianusChemistryYeastSaccharomycesBiochemistrySaccharomyces cerevisiaeOrganic chemistryRaw materialAlgal biology and biofuel productionSeaweed-derived Bioactive CompoundsMicrobial Metabolites in Food Biotechnology