Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium,
possesses diverse biological activities and a unique nutritional profile, due to its high
content of valuable nutrients. This study aimed to further improve the bioactive profile of
spirulina, by fermenting it with the lactic acid bacterium Lactobacillus plantarum. In vitro
comparison of the total phenolic content (TPC), C-phycocyanin, free methionine, DPPH
radical scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical …