Open access
Aug 2026
Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensi s Beverages
Arthrospira platensis , despite its high protein content and valuable micronutrients, faces limited consumer acceptance due to its strong seaweed‐like aroma. In this study, laboratory‐grown (L) and commercial (C) samples were fermented with Lactiplantibacillus plantarum (LP), Lactobacillus acidophilus (LA), an...
H. Kelebek, Türkan Uzlaşır, P. Kadiroğlu et al.
· eFood · 0 citations