Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

This study investigated the use of native microbiota from the sugar kelp Saccharina latissima in the form of fermented kelp fluid (FKF) from a spontaneous anaerobic fermentation process as a starter culture (SC) for the fermentation of freshly harvested biomass of the same species. Rapid (<48...

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Bibliographic Details
Main Authors: Pierrick Stévant, Evangelia Zioga, Jonas Steenholdt Sørensen, Claus Heiner Bang-Berthelsen, Thomas Hagby Dahl, Trygg Barnung, Malin Kleppe, Trond Løvdal
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-02-01
Series:Frontiers in Food Science and Technology
Subjects:
processing
preservation
seaweed
macroalgae
lactic acid bacteria
challenge test
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2024.1490547/full
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https://www.frontiersin.org/articles/10.3389/frfst.2024.1490547/full

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