Starch-Rich Microalgae as an Active Ingredient in Beer Brewing

Area of Science:

• Food Science
• Biotechnology
• Marine Biology

Background:

• Microalgal biomass is recognized for nutritional benefits and sustainability potential.
• Certain microalgae species, like *Tetraselmis chui*, accumulate high starch content, making them suitable for brewing.
• Exploring microalgae in brewing addresses sustainability concerns and seeks novel ingredients.

Purpose of the Study:

• To assess the feasibility of using high-starch microalgal biomass (*Tetraselmis chui*) in beer brewing.
• To identify critical parameters and challenges in integrating microalgae into the mashing process.
• To develop a protocol for small-scale brewing with microalgae as an active ingredient.

Main Methods:

• Cultivation of *Tetraselmis chui* under nitrogen deprivation in photobioreactors to maximize starch accumulation (50%).
• Assessment of high-starch microalgal biomass properties during a traditional mashing process.
• Development and execution of small-scale brewing trials incorporating microalgae.

Main Results:

• Successful production of microalgae-enriched beer containing up to 20% algal biomass.
• Identification of pH regulation as a critical factor for successful integration.
• The addition of microalgae influenced beer properties and sensory characteristics.

Conclusions:

• *Tetraselmis chui* biomass can be effectively used as an active ingredient in beer brewing.
• The process yields a novel microalgae-enriched beer with distinct sensory attributes.
• Further optimization, particularly pH control, is essential for large-scale microalgal beer production.