Optimization of Bacterial Strains and Development of Fermented Seaweed
This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. Fermentation is a traditional method that has been utilized for food preservation. It
