Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Abstract

The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

“…An analysis of the fatty acid (FA) profile of the Spirulina samples was performed using a gas chromatograph GC 2010 Plus (Shimadzu Europa GmbH, Duisburg, Germany) equipped with a mass spectrometer, GC-MS QP2010 (Shimadzu Europa GmbH, Duisburg, Germany). All methods are described by Tolpeznikaite et al in detail [ 32 ].…”

Nutritional and functional aspects of fermented algae

“…In the context of global trends emphasising natural and healthy nutrition, fermented foods, a longstanding component of human diets, exhibit various health benefits (Garofalo et al ., 2022; Tolpeznikaite et al ., 2023). Diverse ingredients are used to improve the nutraceutical value of fermented food (Khemiri et al ., 2022; Tolpeznikaite et al ., 2023). An emerging trend in fermented food involves the incorporation of algae after the fermentation process (de Marco Castro et al ., 2019; Garofalo et al ., 2022).…”