Summary
This narrative review examines the fermentation of microalgae (Arthrospira platensis, Chlorella vulgaris, Dunaliella salina) using lactic acid bacteria and yeasts as a strategy to develop sustainable, nutrient-dense functional foods. The authors synthesise evidence on how fermentation enhances the nutraceutical profile and bioavailability of microalgal compounds—including proteins, carotenoids, polyunsaturated fatty acids, and vitamins—whilst discussing applications and future research directions for alga-based fermented products in healthy, sustainable diets.
Regional applicability
The review discusses global fermentation practices and microalgal cultivation, which are internationally applicable. Direct applicability to United Kingdom food production and policy would depend on domestic microalgal farming capacity and regulatory frameworks for novel fermented foods, which are developing areas in UK food systems.
Key measures
Nutritional composition of fermented microalgae; enhancement of bioactive compounds through fermentation; health benefits of LAB and yeast fermentation of microalgae
Outcomes reported
The review examines scientific studies on microalgal fermentation by lactic acid bacteria and yeasts, documenting how fermentation enhances the nutraceutical profile and functional properties of microalgae-based foods. It discusses health benefits, applications, and future perspectives for these fermented functional foods.
Topic tags
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