Study of the polysaccharide production by the microalgae C-1509 Nannochloris sp. Naumann

Babich, Olga; Ivanova, Svetlana; Tupitsyn, Aleksandr; Vladimirov, Aleksandr; Nikolaeva, Elena; Tiwari, Archana; Budenkova, Ekaterina; Kashirskikh, Egor; Anokhova, Veronika; Michaud, Philippe; Sukhikh, Stanislav

doi:10.1016/j.btre.2023.e00818

Cited by 1 publication

(6 citation statements)

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“…However, various types of fermentation can be used for algae, including solid‐state fermentation (Martelli et al ., 2020; Tolpeznikaite et al ., 2022). The choice of fermentation type determines end products and application areas (Harun et al ., 2014; Babich et al ., 2024). Various microorganisms are used for fermentation of algae (Uchida & Miyoshi, 2013).…”

Section: Fermentation Processmentioning

confidence: 99%

“…The results depend greatly on the type of microbe employed for fermentation (Harun et al ., 2014; Lee et al ., 2022). They can promote the bioactive components of algae due to their different functions (Babich et al ., 2024). Every microorganism is multifaceted and influences numerous functions of the end product (Babich et al ., 2024).…”

Section: Fermentation Processmentioning

confidence: 99%

“…They can promote the bioactive components of algae due to their different functions (Babich et al ., 2024). Every microorganism is multifaceted and influences numerous functions of the end product (Babich et al ., 2024).…”

Section: Fermentation Processmentioning

confidence: 99%

“…Macroalgae, classified based on their pigment content, are seaweeds. Seaweed, one of the richest sources of edible nutrients, consists of three different macroalgae, including green, red and brown varieties (Babich et al ., 2024). They are commonly used in various cuisines.…”

Section: Introductionmentioning

confidence: 99%

“…The majority of algae‐based fermented foods are dairy products, such as cheese, cream, dairy desserts, yoghurt, cottage cheese, processed cheese, drinks, baked goods, probiotic‐based products and supplements (Gupta & Abu‐Ghannam, 2011; Uchida & Miyoshi, 2013). By integrating fermented algae containing biologically active metabolites of natural origin into foods, products with high nutritional content are produced, creating a fundamentally new segment in the fermented food market (Babich et al ., 2024).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and functional aspects of fermented algae

Sarıtaş,

Duman,

Karav

2024

Int J of Food Sci Tech

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SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.

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