Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluat...

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Bibliographic Details
Main Authors: Alberto Niccolai, Kaja Bažec, Liliana Rodolfi, Natascia Biondi, Emil Zlatić, Polona Jamnik, Mario R. Tredici
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Microbiology
Subjects:
lactic acid fermentation
spirulina
vegetal soybean drink
proteins
antioxidants
digestibility
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.560684/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2020.560684/full

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