Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content
Ernesta Tolpežnikaitė, Modestas Ružauskas, Renata Pilkaitytė, Vadims Bartkevičs, Paulina Zavistanavičiūtė, Vytautė Starkutė, Vita Lėlė, Eglė Zokaitytė, Erika Mozūrienė, Romas Ruibys, Dovilė Klupšaitė, Antonello Santini, Elena Bartkienė
Topics & Concepts
FermentationMicroorganismLactobacillus plantarumAlgaeFood scienceRaw materialSargassumAntimicrobialArsenicChemistryBiologyBacteriaBotanyMicrobiologyLactic acidEcologyGeneticsOrganic chemistrySeaweed-derived Bioactive CompoundsPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology