Photo 2 (IMAGE)

National University of Singapore

Photo 2

Caption

The NUS researchers used a combination of LAB and aroma-producing yeast to co-ferment enzyme-treated kombu. The resulting fermented kombu blend is not only highly nutritious but also has pleasant banana and pear notes.

Credit

National University of Singapore

Usage Restrictions

No restrictions

License

Original content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.