Association/Company: DAGRI, Università degli Studi di Firenze
Microalgae as a substrate for fermented functional products
Microalgae are rich in high value compounds (protein, polyunsaturated fatty acids and bioactive molecules) and are worthy candidates for functional foods. Fermentation allows to obtain microalgae-based functional foods, adding the benefits of probiotic bacteria to those of microalgal biomolecules, besides modifying organoleptic features. The use of Arthrospira platensis and Tisochrysis lutea biomass as substrate for Lactiplantibacillus plantarum fermentation was evaluated. Bacterial growth and organic acid production were good. Fermented biomasses had biochemical composition and digestibility similar to unfermented biomasses, while antioxidant activity was higher.