A potential synbiotic beverage from fermented red seaweed (Gracilaria fisheri) using Lactobacillus plantarum DW12

• Main Authors: Hayisama-ae,W., Kantachote,D., Bhongsuwan,D., Nokkaew,U., Chaiyasut,C.
• Format: Article
• Published: Universiti Putra Malaysia 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84907029430&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38547
• Institution: Chiang Mai University

© 2008 IFRJ, Faculty of Food Science & Technology, UPM. A novel functional beverage was produced from red seaweed (Pom-nang seaweed), by fermentation using a probiotic bacterium Lactobacillus plantarum DW12 as a starter culture. In addition to the normal fermentation products the bacterium produ...