Garofalo Cristiana, Norici Alessandra, Mollo Lorenzo, Osimani Andrea, Aquilanti Lucia
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
Microorganisms. 2022 Oct 19;10(10):2069. doi: 10.3390/microorganisms10102069.
Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as , , and , are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae's properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.
发酵是一种在全球范围内使用的古老方法，用于加工和保存食物，同时提升其营养成分。由于人们对健康可持续饮食的兴趣日益浓厚，这就要求在食品生产中开发创新做法，以兼顾人类健康和地球可持续发展，基于藻类的发酵产品最近已得到开发和测试。藻类，特别是诸如小球藻、栅藻和螺旋藻等微藻，因其含有蛋白质、色素、脂质、类胡萝卜素、多不饱和脂肪酸、类固醇和维生素等有价值的化合物，已被作为食物来源进行养殖。由于微藻的营养成分、功能多样性和灵活的新陈代谢，它们是乳酸菌（LAB）和酵母良好的发酵底物。本综述概述了关于微藻发酵的科学研究，强调了微藻的特性和健康益处，以及乳酸菌和酵母发酵的优势。还讨论了此类功能性食品的潜在应用和未来前景。
