Investigating the Effects of Pre-treatments on the Functional Fermentation of Ulva spp. for Potential Novel Food Products
Fermentation of Ulva spp., a protein-rich green macroalga, offers a sustainable approach for utilising an available resource and developing functional food ingredients. However, its high levels of inorganic matter, polyphenols, and complex polysaccharides such as ulvan pose challenges to microbial metabolism. This study investigated the effects of various pretreatment strategies, including hot wat
