HomeResultsPublicationsFermentation 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

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

Published 2025

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Publication details

Journal : Frontiers in Food Science and Technology , vol. 4 , p. 1–14 , 2025

International Standard Numbers :
Electronic : 2674-1121

Publication type : Academic article

Contributors : Stevant, Pierrick Francois Denis; Zioga, Evangelia; Steenholdt Sørensen, Jonas; Heiner Bang-Berthelsen, Claus; Dahl, Thomas Hagby; Barnung, Trygg Normann; Kleppe, Malin; Løvdal, Trond Karsten

Links :
DOI : doi.org/10.3389/frfst.2024.149...

Research areas

Food from new sources

Shelf life and food safety

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Trond Karsten Løvdal

Trond Karsten Løvdal

Scientist

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