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Nutritional improvement of Spirulina (Arthrospira platensis) by-product through simultaneous fermentation with Bacillus subtilis (T2A) & (T3P1), and Lactococcus formosensis (JAL 11)

Crossref DOI link: https://doi.org/10.1007/s44187-025-00736-5

Published Online: 2025-12-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yuwanita, Rani

Isnansetyo, Alim

Budhiyanti, Siti Ari

Istiqomah, Indah
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Text and Data Mining valid from 2025-12-07

Version of Record valid from 2026-01-12
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Article History

Received: 14 December 2024

Accepted: 21 November 2025

First Online: 7 December 2025

Declarations

:

: The experimental protocols and the study that involved human participants were evaluated and approved by the Health Research Ethics Commission, Faculty of Medicine, Brawijaya University, Indonesia (Approval No. 316/EC/KEPK/11/2023). The sensory evaluation was conducted in accordance with the Indonesian National Standard of Organoleptic and Sensory Test Guidelines (SNI 01-2346-2006). All participants have read and understand the information regarding the study, including its purpose, procedures, and potential risks. The participants have had the opportunity to ask questions, and the questions have been answered by authors. The participants understand that the sensory test was carried out based on the the Indonesian National Standard of Organoleptic and Sensory Test Guidelines (SNI 01-2346-2006).

: The authors declare no competing interests.

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