Yeast-Lactiplantibacillus sequential fermentation synergistically enhances the antioxidant activity and flavor characteristics of Spirulina

SU Kerui, SHI Bingyu, ZHAO Anqi, CHEN Shanshan, BI Shenglei, YANG Shuai, DONG Hanyu, DUAN Xuejing, ZHANG Beixiao, XU Jingliang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 136-144.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 136-144. DOI: 10.13995/j.cnki.11-1802/ts.045213

Yeast-Lactiplantibacillus sequential fermentation synergistically enhances the antioxidant activity and flavor characteristics of Spirulina

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 136-144 https://doi.org/10.13995/j.cnki.11-1802/ts.045213

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