Fermentation of Foods and Beverages: Current Insights and Perspectives

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

• Pierrick Stévant
• Evangelia Zioga
• Jonas Steenholdt Sørensen
• Claus Heiner Bang-Berthelsen
• Thomas Hagby Dahl
• Trygg Barnung
• Malin Kleppe
• Trond Løvdal