About
Contact & Profiles
A5064368251
Research Areas
- Probiotics and Fermented Foods
- Seaweed-derived Bioactive Compounds
- Microbial Metabolites in Food Biotechnology
Shandong Academy of Agricultural Sciences
2020
Shandong Normal University
2020
Abstract Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate The results showed that bacteria significantly increased the content amino acids ratio essential total in fermented Spirulina, compared with unfermented this trend was enhanced by strains' mixture. levels decreased after fermentation...
10.1002/jobm.201900699
article
EN
Journal of Basic Microbiology
2020-03-18
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