Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity-Reference-Cited by-同舟云学术

Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity

Published:2024-01 Issue: Volume:102 Page:106727
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Yang Jie,Gao Tengqi,Wang Qiqi,Xu Jie,Zhou Feifei,Ding Yunfei,Du Hechao,Pan Saikun,Tao Yang,Wu Yue

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference40 articles.

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2. Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis);Uchida;J. Biosci. Bioeng.,2017

3. Porphyra yezoensis sauces fermented with lactic acid bacteria: fermentation properties, flavor profile, and evaluation of antioxidant capacity in vitro;Yang;Front. Nutr.,2022

4. Lactic acid bacteria in traditional fermented Chinese foods;Liu;Food Res. Int.,2011

5. Ultrasound-assisted fermentation for enhancing metabolic and probiotic activities of Lactobacillus brevis;Shokri;Chemical Engineering and Processing-Process Intensification,2021

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