Fermentation of the 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