Biotransformation of Microalgal Biomass by Lactic Acid Bacteria and Saccharomyces cerevisiae: Implications for Food and Sustainability

This review indicates that microalgae may serve as a sustainable supply of bioactive compounds and lipids over the long run. It also discusses the significance of lactic acid bacteria (LAB) and Saccharomyces cerevisiae in biotransformation processes. Microalgae contribute to food security and environmental sustainability due to their rapid growth and diverse applications, including food, feed, and biofuels. Fermentation with LAB and S. cerevisiae enhances the nutritional and functional properties of microalgal biomass, rendering it more digestible, bioactive, and palatable. This review discusses the metabolic characteristics of LAB and S. cerevisiae, their ability to modify microalgal components through enzymatic action, and the resultant products, including enhanced fatty acid profiles and bioactive compounds. Furthermore, the biotransformation of pigments during LAB fermentation is examined, revealing significant alterations in the hue and bioactivity of the pigments, hence enhancing the appeal of microalgal products. Future perspectives emphasize the necessity for further investigation to identify optimal fermentation conditions and to explore the synergistic interactions between LAB and S. cerevisiae in the production of novel beneficial components from microalgae using both microbes.