Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina.

Kurt, Habibe; Isleten Hosoglu, Muge; Guneser, Onur; Karagul-Yuceer, Yonca

Kurt, Habibe; Isleten Hosoglu, Muge; Guneser, Onur; Karagul-Yuceer, Yonca.

Afiliação

Kurt H; Gebze Technical University, Biotechnology Institute, Gebze-Kocaeli, Türkiye.
Isleten Hosoglu M; Gebze Technical University, Biotechnology Institute, Gebze-Kocaeli, Türkiye. Electronic address: mugehosoglu@gtu.edu.tr.
Guneser O; Usak University, Food Engineering Department, Usak, Türkiye.
Karagul-Yuceer Y; Canakkale Onsekiz Mart University, Food Engineering Department, Terzioglu Campus, Canakkale, Türkiye.

Food Chem ; 400: 133994, 2023 Jan 30.

Article em En | MEDLINE | ID: mdl-36108443

Assuntos

Lactobacillales; Spirulina; Compostos Orgânicos Voláteis; Aminoácidos/metabolismo; Aminoácidos Essenciais/metabolismo; Fermentação; Lactobacillales/metabolismo; Spirulina/metabolismo; Compostos Orgânicos Voláteis/metabolismo

Palavras-chave

Amino acids/protein; Bacillus; Lactic acid fermentation; Organoleptic properties; Spirulina platensis; Volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Spirulina / Compostos Orgânicos Voláteis / Lactobacillales Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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