Screening of a Novel ILactiplantibacillus plantarum/I MMB-05 and ILacticaseibacillus casei/I Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Lactic acid fermentation is a promising method for developing sandwich seaweed scraps. The objectives of this study were to investigate the effect of fermentation with Lactiplantibacillus plantarum MMB-05, Lactiplantibacillus casei FJAT-7928, mixed bacteria (1:1, v/v) and control on the physicochemi...

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Veröffentlicht in:	Foods 2022-09, Vol.11 (18)
Hauptverfasser:	Gao, Tengqi, Chen, Jinling, Xu, Jie, Gu, Han, Zhao, Pengpeng, Wang, Wenbin, Pan, Saikun, Tao, Yang, Wang, Hongli, Yang, Jie
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Chemical properties Fermentation Food research Gas chromatography Growth Lactobacillus Marine algae as food Sauces
Online-Zugang:	Volltext
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