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

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 1 *, Evangelia Zioga 2 ,3 , Jonas Steenholdt Sørensen 2 , Claus Heiner Bang-Berthelsen 2 , Thomas Hagby Dahl 1 , Trygg Barnung 1 , Malin Kleppe 4 and Trond Løvdal 5 1 Møreforsking AS, Ålesund, Norway, 2 The National Food Institute, Technical University of Denmark (DTU), Kongens Lyngby, Denmark, 3...