Fermentation of the Brown Seaweed <i>Alaria esculenta</i> by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

Fermentation of the Brown Seaweed <i>Alaria esculenta</i> by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

The brown seaweed <i>Alaria esculenta</i> is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three <i>Lactiplantibaci...

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Bibliographic Details
Main Authors: Leila Allahgholi, Madeleine Jönsson, Monica Daugbjerg Christensen, Andrius Jasilionis, Mehrnaz Nouri, Shahram Lavasani, Javier A. Linares-Pastén, Guðmundur Óli Hreggviðsson, Eva Nordberg Karlsson
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Fermentation
Subjects:
<i>Lactobacillus</i> culture
fermentation
brown seaweed
laminari-oligosaccharides
metabolite profile
Online Access:https://www.mdpi.com/2311-5637/9/6/499

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https://www.mdpi.com/2311-5637/9/6/499

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