Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Seaweeds are gaining momentum as novel and functional food feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from production fertilizers or usages chemical industries. Regarding production, there is an increasing interest the development of foods that, at same time, present high nutritious content sustainably developed. Seaweeds, because they require no arable land, usage fresh water, content, can be further explored for newer Fermentation, especially performed by lactic acid bacteria, a method used produce foods. However, fermentation seaweed biomass remains underdeveloped topic that nevertheless demonstrates potential new alimentary products hold improve organoleptic beneficial properties these organisms characterized for. Although research has deployed this field, prebiotic probiotic demonstrated fermented boost