Removal of the fishy malodor from Bangia fusco-purpurea via fermentation of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13728
Abstract: The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. The results showed the fermentation with S. cerevisiae, A.… read more here.
Keywords: fusco purpurea; fishy malodor; fermentation; removal fishy ... See more keywords
Extraction, Isolation and Characterization of Mycosporine-like Amino Acids from Four Species of Red Macroalgae
Sign Up to like & getrecommendations! Published in 2021 at "Marine Drugs"
DOI: 10.3390/md19110615
Abstract: Marine macroalgae is known to be a good source of mycosporine-like amino acids (MAAs), especially red macroalgae. As a new type of active substance with commercial development prospects, the current progress in the extraction, isolation… read more here.
Keywords: bangia fusco; extraction; fusco purpurea; species red ... See more keywords