Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction

Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction

The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder their incorporation into food products. Lactic acid fermentation, a traditional method known for modifying bioactive and...

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Bibliographic Details
Main Authors: Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, Jasmine Hadj Saadoun, Valentina Bernini, Monica Gatti, Benedetta Bottari, Francesco Martelli
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
fermentation
flavor improvement
microalgae
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/9/1511
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