Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
Yanli Du, Soon‐Mi Shim, Lei Wang, Xin Gao, Xiaoting Fu
Topics & Concepts
Monascus purpureusMonascusFood scienceLactobacillus plantarumFlavorFermentationSaccharomyces cerevisiaeBiologyYeastLactobacillusFermentation in food processingMicrobiologyChemistryBacteriaBiochemistryLactic acidGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsFood Quality and Safety Studies