The controlled semi-solid fermentation of seaweeds as a strategy for their stabilization and new food applications

HIGHLIGHTS

• who: Gabriele Maiorano et al. from the Istituto di Nanotecnologie, Consiglio Nazionale delle Ricerche, Lecce, Italy have published the paper: The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 12/09/2022
• what: In this study, a new procedure for the fermentation of the seaweed G. gracilis was investigated to obtain food products. Selected strains held mechanisms to manage several environmental stresses (osmotic, oxidative, pH) and revealed versatile metabolic aspects in their metabolism, in this study . . .
  

   

  

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