Frontiers | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
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Simultaneous saccharification and fermentation of Spirulina sp. and corn starch for the production of bioethanol and obtaining biopeptides with high antioxidant activity - ScienceDirect
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Frontiers | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
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Day six. The starter I used had blue spirulina in it, which is what caused the coloration. Didn't consider, would this do anything to the actual fermentation? Smells like regular kombucha. Haven't
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Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food - ScienceDirect
Biology | Free Full-Text | Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin
The effect of fermented Spirulina maxima on the levels of glutathione,... | Download Table
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Fermentation | Free Full-Text | Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)
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Fermentation | Free Full-Text | Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)
