Fermentation of microalgal biomass for innovative food production
Open accessAbstract
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.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Enzymatic hydrolysis and controlled fermentation improve digestibility, functionality, and sensory profiles of microalgae.
“This results in improved digestibility, functionality, and sensory profiles (Parsaeimehr and Ozbay, 2024; Garofalo et al., 2022).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Garofalo et al., 2022
Section 1.2 describes enzymatic breakdown during fermentation, and the Conclusions report potential gains in microalgal digestibility and bioactive properties. Section 3.4 gives examples of improved aromas, but the Conclusions also say sensory acceptability often declines, especially when products contain high percentages of microalgae. The claim overstates sensory improvement as a general result. (LLM, conf=0.86)
Experimental — accuracy not yet measuredEnzymatic hydrolysis through proteases and carbohydrases, as well as controlled fermentation with lactic acid bacteria or yeast, ruptures rigid microalgal cell walls, releases soluble peptides and nutrients, minimizes undesirable volatiles, and forms desirable aroma precursors.
“As a result, enzymatic hydrolysis—through proteases and carbohydrases—as well as controlled fermentation processes—with lactic acid bacteria or yeast—provide the rupture of these rigid cell walls, resulting in the release of soluble peptides and nutrients, minimizing the levels of undesirable volatiles while simultaneously forming desirable aroma precursors.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Garofalo et al., 2022
Split into 2 atoms — 0 confirmed, 2 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
The citation lists haven’t been fetched yet
References 92 · Cited by 80
Research works printed but not linked: 2
- [25]Hu Q. Environmental Effects on Cell Composition Handbook of Microalgal Culture Richmond A. Hu Q. John Wiley & Sons, Ltd. Oxford, UK 2013 114 122 978-1-118-56716-6
- [37]Rani K. Sandal N. Sahoo P. A Comprehensive Review on Chlorella-Its Composition, Health Benefits, Market and Regulatory Scenario Pharma Innov. 2018 7 584 589
- Authors
- Garofalo, C., Norici, A., Mollo, L., Osimani, A., & Aquilanti, L.
- Affiliations
- Marche Polytechnic University (IT)
- Corresponding author
- Aquilanti, Lucia
- Venue
- Microorganisms
- Publisher
- MDPI AG
- Published
- 2022-10-19
- Volume
- 10
- Issue
- 10
- Pages
- 2069
- ISSN
- 2076-2607 (ISSN-L)
- PMC
- PMC9611539
- OpenAlex
- W4306835844
- Cited by
- 80
- References
- 92
- Citations by year
- 2026: 22 · 2025: 25 · 2024: 22 · 2023: 10
- FWCI
- 1.21
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Microorganisms (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Università Politecnica delle Marche (Università Politecnica delle Marche) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- microalgal biomass, Spirulina platensis, Chlorella vulgaris, Dunaliella salina, lactic acid bacteria fermentation, yeast fermentation, functional foods, nutraceuticals, carotenoids, polyunsaturated fatty acids, sustainable diets, health benefits
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
