Spirulina pH and viable lactic acid bacteria counts (log10 CFU/g). No.... | Download Scientific Diagram
The immune‐enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics - An - 2020 - Journal of Food Biochemistry - Wiley Online Library
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Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food - ScienceDirect
Biology | Free Full-Text | Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin
Frontiers | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
Simultaneous saccharification and fermentation of Spirulina sp. and corn starch for the production of bioethanol and obtaining biopeptides with high antioxidant activity - ScienceDirect
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The effect of fermented Spirulina maxima on the levels of glutathione,... | Download Table
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Frontiers | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
Changes in biogenic amine (BA) concentrations in non-treated and... | Download Scientific Diagram
Fermentation | Free Full-Text | Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)
The Truth About Fermented Spirulina: Protein-Rich Absorbable Superfood!
Fermented/Cracked Cell Wall Chlorella Better Than Spirulina? – Superfoodly
Hydrolyzed Spirulina Biomass and Molasses as Substrate in Alcoholic Fermentation with Application of Magnetic Fields | SpringerLink
Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina - ScienceDirect
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Insight into the Antioxidant Effect of Fermented and Non-Fermented S
Fermentation | Free Full-Text | Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)
Day six. The starter I used had blue spirulina in it, which is what caused the coloration. Didn't consider, would this do anything to the actual fermentation? Smells like regular kombucha. Haven't
Bioethanol from Spirulina platensis biomass and the use of residuals to produce biomethane: An energy efficient approach - ScienceDirect
Fermentiertes Gemüse: Spirulina Sauerkraut!
