Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga‐based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.

Fermentation of Microalgal Biomass for Innovative Food Production / Garofalo, Cristiana; Norici, Alessandra; Mollo, Lorenzo; Osimani, Andrea; Aquilanti, Lucia. - In: MICROORGANISMS. - ISSN 2076-2607. - ELETTRONICO. - 10:(2022), pp. 1-21. [10.3390/microorganisms10102069]

Fermentation of Microalgal Biomass for Innovative Food Production

Cristiana Garofalo;Alessandra Norici;Lorenzo Mollo;Andrea Osimani;Lucia Aquilanti
2022-01-01

Abstract

Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga‐based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.
2022
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/307181
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