Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY
Laura Healy, Xianglu Zhu, Myrsini Kakagianni, Mahesha M. Poojary, Carl Sullivan, Uma Tiwari, James F. Curtin, Da‐Wen Sun, Brijesh K. Tiwari
Topics & Concepts
FermentationFood scienceXyloseBiologyYeastSaccharomyces cerevisiaeLactic acidLactobacillus plantarumChemistryBacteriaBiochemistryGeneticsSeaweed-derived Bioactive CompoundsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides