The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

Background The environmental and social problems associated with increasing world
population and industrial development have brought concerns related to water and …

With the rise of plant-based meat alternatives, there is a growing need for sustainable and
nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can …

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability
and suitability in human nutrition. The inclusion of alternative protein sources, such as …

Microalgae are aquatic unicellular microorganisms and, although various species are
approved for human consumption, Arthrospira and Chlorella are the most widespread …

The global demand for algae-derived products is following consumer preferences for
healthy, nutritious, and vegan products. However, some unpleasant odors, such as fishy and …

Spirulina platensis is a high-nutrient blue-green alga with a long history as a food
supplement. In this study, the mixed fermentation of Spirulina with Lactobacillus plantarum …

Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly
consumed as a food supplement because of its high amount of proteins, vitamins and …

The effects of different salt concentrations on the growth, aroma and quality parameters of P.
tricornutum and S. platensis were investigated for the first time. Salt contents were 15, 25, 30 …

Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived
formulations to a current functional food market. In this study, microbial properties, total and …