Fermented Biomass of <i>Arthrospira platensis</i> as a Potential Food Ingredient

• Main Authors: Polona Jamnik (Author), Nik Mahnič (Author), Aleksandra Mrak (Author), Lea Pogačnik (Author), Barbara Jeršek (Author), Alberto Niccolai (Author), Jasmina Masten Rutar (Author), Nives Ogrinc (Author), Larisa Dušak (Author), Blaž Ferjančič (Author), Mojca Korošec (Author), Ana Cerar (Author), Borut Lazar (Author), Urša Lovše (Author), Tjaša Pungert (Author), Primož Fabjan (Author), Nataša Poklar Ulrih (Author)
• Format: Book
• Published: MDPI AG, 2022-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of <i>Arthrospira platensis</i> as the sole substrate using <i>Lactobacillus plantarum</i> as the starter culture. Fermented (...