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Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Ernesta Tolpeznikaite1, Vadims Bartkevics2, Anna Skrastina2

  • 1Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania.

Toxins
|January 20, 2023
PubMed

Keywords:
Spirulinabiogenic aminesfermentationgamma-aminobutyric acidlactic acid bacteria

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