Work

Functional and Bioactive Properties of Fermented Microalgae and Their Biomass for Health Applications

Year: 2026

Type: article

Abstract: In recent times, the importance given to versatile functional nutrition has increased, escalating interest in fermented foods and their potential health benefits. Fermentation is an ancient method frequently used to develop functional and bioactive products. Fermented microalgae and their biomass are important sustainable biotechnological resources for increasing the nutritional value, healthiness, and functionality of foods and for producing high-value-added bioactive compounds. The fermentation of microalgae encompasses the conversion of carbohydrates into sugar or organic substances by a range of microorganisms, particularly lactic acid bacteria (LAB). The fermentation process can activate numerous beneficial mechanisms by enhancing the bioavailability of bioactive compounds in microalgae. Lactic acid bacteria are widely used in food fermentation due to their safety and metabolic versatility. Their ability to produce organic acids, enzymes, and bioactive metabolites makes them suitable for modifying microalgal biomass. This review aims to provide a detailed and critical evaluation of fermented microalgae, including health effects, functional enhancements, bioactivities, and industrial applications.

Source: Molecules

DOI: 10.3390/molecules31111785

Authors: Akif Emre Kavak, Enes Dertli

Institutions: Yıldız Technical University, Istanbul Technical University

Language: English

Topic: Seaweed-derived Bioactive Compounds

Subfield: Aquatic Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,258