Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains an...

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Bibliographic Details
Main Authors: Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, Antonello Santini, Elena Bartkiene
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Toxins
Subjects:
Spirulina
fermentation
lactic acid bacteria
gamma-aminobutyric acid
biogenic amines
Online Access:https://www.mdpi.com/2072-6651/15/1/75

Internet

https://www.mdpi.com/2072-6651/15/1/75

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