I am new to fermentation.
I have just fermented by first few batches of beverages using water kefir grains.
I am interested in knowing if/how fermenting Kelp, Chlorella and Spirulina would improve there digestability.
More specificily, would fermenting chlorella help break down the cellulose outer cell of Chlorella? Do bacteria produce the enzyme cellulase to break down cellulase?
If yes what bacteria would be best to use, and how would I obtain it. Would water kefir, whey from raw milk kefir, or other obtainable bacteria be better?