LA FERMENTATION DES ALGUES : UNE TECHNIQUE ANCESTRALE POUR UN LÉGUME D’AVENIR.

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    • Abstract:
      Anaerobic fermentation or ensiling is a low energy preservation method commonly applied to forage in agriculture. Fermented vegetables or lacto-fermentation is a method of food preservation that also modifies the organoleptic characteristics (texture, taste) and enhances the nutrient content of the food. Despite the long history of fermentation technology, little is known on seaweed fermentation. Between low energy traditional preservation method and innovation, let’s discover lacto-fermented seaweeds. [ABSTRACT FROM AUTHOR]
    • Abstract:
      La fermentation anaérobie ou ensilage est un procédé peu coûteux en énergie utilisé couramment en agriculture pour stocker le fourrage. La fermentation lactique des légumes ou lactofermentation est ainsi un procédé traditionnel de conservation qui modifie les caractéristiques organoleptiques (texture, goût) tout en améliorant le contenu nutritionnel des aliments. Malgré l’intérêt de cette technologie millénaire, peu d’informations sont disponibles à propos des algues. Entre procédé de stabilisation à moindre coût et innovation, découvrons la lacfofermentation des algues. [ABSTRACT FROM AUTHOR]
    • Abstract:
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