Sustainable biotransformation of microalgae <i>via</i> probiotic fermentation for enhanced functional, nutritional, and sensory properties
Microalgae represent a sustainable food source with exceptional CO 2 fixation efficiency; however, their integration into the food chain is hindered by undesirable organoleptic properties.
Authors
- Yoganathan Kanagasundaram (ORCID: https://orcid.org/0000-0001-6275-8317)
- L. Lee
- Zann Tan
- Choy Eng Nge (ORCID: https://orcid.org/0000-0002-6666-4649)
- Sharon Crasta
- Po‐Hsiang Wang (ORCID: https://orcid.org/0000-0001-9900-0972)
- Elaine Jinfeng Chin (ORCID: https://orcid.org/0000-0001-9227-7186)
- Nurhidayah Basri (ORCID: https://orcid.org/0000-0003-0872-4815)
- Aaron Thong (ORCID: https://orcid.org/0000-0003-1852-4067)
- Mario Wibowo (ORCID: https://orcid.org/0000-0002-5739-0949)
- Geraldine Chan (ORCID: https://orcid.org/0009-0004-1102-374X)
- Siew Bee Ng (ORCID: https://orcid.org/0000-0003-3275-968X)
Institutions
- Agency for Science, Technology and Research (SG)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-07
- DOI
- https://doi.org/10.1039/d5fb00492f
- Citations
- 1
- Primary Topic
- Algal biology and biofuel production
- Type
- article
- Field-Weighted Citation Impact
- 0.36
Funders
- National Research Foundation
- Agency for Science, Technology and Research