Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Biofuels01:25

Biofuels

The microbial conversion of organic matter into biofuels holds potential as a renewable energy source. Among biofuel sources, microalgae are recognized as a highly efficient and adaptable feedstock for biodiesel production, owing to their rapid biomass accumulation, elevated lipid productivity, and capacity to proliferate in diverse aquatic systems, including freshwater, marine, and wastewater habitats. Unlike terrestrial crops, microalgae do not compete for land and can achieve significantly...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Green Algae01:21

Green Algae

Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Yogurt production with GABA-producing cultures: physicochemical properties and GABA content.

Preparative biochemistry & biotechnology·2026
Same author

Development and characterization of postbiotic-enriched biodegradable films with antifungal activity for tomato storage.

Journal of the science of food and agriculture·2025
Same author

Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use.

Food science & nutrition·2025
Same author

Can Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?

Food science & nutrition·2024
Same author

Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles.

Applied biochemistry and biotechnology·2024
Same author

Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products.

Foods (Basel, Switzerland)·2024

Related Experiment Video

Updated: Jun 13, 2026

Evaluation of the Effect of Growth Factors on Chlorophylls a and b Production from Microalgae
06:20

Evaluation of the Effect of Growth Factors on Chlorophylls a and b Production from Microalgae

Published on: October 25, 2024

Functional and Bioactive Properties of Fermented Microalgae and Their Biomass for Health Applications.

Akif Emre Kavak1,2, Enes Dertli3

  • 1Department of Bioengineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Istanbul 34349, Turkey.

Molecules (Basel, Switzerland)
|June 12, 2026
PubMed
Summary

Fermented microalgae offer enhanced nutrition and health benefits through microbial conversion. This process, utilizing lactic acid bacteria (LAB), boosts bioactive compounds and functional properties for food applications.

Keywords:
bioactive compoundsfermentationfermented foodslactic acid bacteriamicroalgae

More Related Videos

Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids
11:08

Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids

Published on: January 7, 2019

Analysis of Fatty Acid Content and Composition in Microalgae
07:44

Analysis of Fatty Acid Content and Composition in Microalgae

Published on: October 1, 2013

Related Experiment Videos

Last Updated: Jun 13, 2026

Evaluation of the Effect of Growth Factors on Chlorophylls a and b Production from Microalgae
06:20

Evaluation of the Effect of Growth Factors on Chlorophylls a and b Production from Microalgae

Published on: October 25, 2024

Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids
11:08

Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids

Published on: January 7, 2019

Analysis of Fatty Acid Content and Composition in Microalgae
07:44

Analysis of Fatty Acid Content and Composition in Microalgae

Published on: October 1, 2013

Area of Science:

  • Biotechnology
  • Food Science
  • Microbiology

Background:

  • Growing demand for functional nutrition highlights the significance of fermented foods.
  • Fermentation is an established technique for creating functional and bioactive products.
  • Microalgae biomass presents a sustainable resource for enhancing food nutritional value and functionality.

Purpose of the Study:

  • To critically review fermented microalgae, focusing on health effects.
  • To evaluate functional enhancements and bioactivities of fermented microalgae.
  • To explore the industrial applications of fermented microalgae.

Main Methods:

  • Review of scientific literature on microalgae fermentation.
  • Analysis of the role of microorganisms, especially lactic acid bacteria (LAB).
  • Evaluation of biochemical changes and bioactive compound generation during fermentation.

Main Results:

  • Fermentation enhances microalgal biomass nutritional value and bioavailability of compounds.
  • Lactic acid bacteria (LAB) are key in modifying microalgal biomass, producing organic acids and enzymes.
  • Fermented microalgae exhibit improved functional properties and bioactivities.

Conclusions:

  • Fermented microalgae represent a valuable source for functional foods and bioactive compounds.
  • The use of LAB in microalgae fermentation offers a sustainable approach to food innovation.
  • Further research into health effects and industrial applications is warranted.