Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties
Caterina Pagnini; Giacomo Sampietro; Gaia Santini; Natascia Biondi; Liliana Rodolfi · 2023 · Foods
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Microalgae, because of their high nutritional value and bioactive molecule content, are interesting candidates for functional foods, including fermented foods, in which the beneficial effects of probiotic bacteria combine with those of biomolecules lying in microalgal biomass. The aim of this work was to evaluate the potential of Tisochrysis lutea F&M-M36 as a substrate for Lactiplantibacillus plantarum ATCC 8014 and to verify fermentation effects on functionality. Bacterium selection among three lactobacilli was based on growth and resistance to in vitro digestion. Microalgal raw biomass and
Abstract by Caterina Pagnini; Giacomo Sampietro; Gaia Santini; Natascia Biondi; Liliana Rodolfi, Foods (2023) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.3390/foods12061128