Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters

Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters

This study investigated the characteristics of fermentation in mealworms inoculated with commercial lactic acid bacteria starters (ABY-3, FLORA DANICA, ST-BODY-1, TCC-4, and YC-380). From these investigations, we have recommended a starter suitable for fermenting mealworms. The highest lactic acid b...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy: Su Hwan Kim, Jun Seo Jang, Eun Hye Kim, Won Hee Lee, Yeong Hee Yu, Hyun Jin Kim, Chang Ki Huh
Format: Artykuł
Język:English
Wydane: Elsevier 2025-06-01
Seria:Applied Food Research
Hasła przedmiotowe:
Mealworms
Edible insects
Lactic acid bacteria
Starter
Fermentation
Functional enhancement
Dostęp online:http://www.sciencedirect.com/science/article/pii/S2772502225001210

Internet

http://www.sciencedirect.com/science/article/pii/S2772502225001210

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