Open AccessFermentation of Chlorella vulgaris, a microalga used in human food, by 89 strains of lactic bacteria
Author(s) -
Victoria Chuat,
Valérie Gagnaire,
Piot Carmine,
Maeva Subileau,
Claire BourlieuLacanal,
Florence Valence
Publication year - 2022
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - chlorella vulgaris , fermentation , bacteria , lactic acid , food science , fermentation in food processing , chlorella , biology , chemistry , microbiology and biotechnology , algae , botany , genetics