Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, includin...

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Dades bibliogràfiques
Autors principals: Jie Yang, Tengqi Gao, Feng Ge, Hao Sun, Zihang Cui, Zhen Wei, Shujun Wang, Pau Loke Show, Yang Tao, Wenbin Wang
Format: Article
Idioma:English
Publicat: Frontiers Media S.A. 2022-01-01
Col·lecció:Frontiers in Nutrition
Matèries:
Porphyra yezoensis sauce
lactic acid bacteria
volatile components
GC-MS
antioxidation
Accés en línia:https://www.frontiersin.org/articles/10.3389/fnut.2021.810460/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.810460/full

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