Fermentation of Foods and Beverages: Current Insights and Perspectives

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ORIGINAL RESEARCH

Published on 03 Feb 2025

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

doi 10.3389/frfst.2024.1490547

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Frontiers in Food Science and Technology

Frontiers in Food Science and Technology

Food Safety and Quality Control

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