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Bioprocessing of <i>Sargassum fusiforme</i> via <i>Lactobacillus</i> Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities

<i>Sargassum fusiforme</i> is an abundant source of biologically active compounds that are released during fermentation. However, the effects of <i>Lactobacillus</i> fermentation on the nutrient composition of <i>S. fusiforme</i> have yet to be sufficiently determined. In this study, we used five st...

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Principais autores: Chao Zhang, Houyun Zhang, Shengli Lin, Laijin Su
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-04-01
coleção:Foods
Assuntos:
<i>Sargassum fusiforme</i>
probiotic fermentation
active constituents
volatile components
antioxidant and hypoglycemic activities
Acesso em linha:https://www.mdpi.com/2304-8158/14/8/1385
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