Sustainable biotransformation of microalgae via probiotic fermentation for enhanced functional, nutritional, and sensory properties
Po‐Hsiang Wang, Zann Yi Qi Tan, Choy Eng Nge, Nurhidayah Binte Basri, Lina Xian Yu Lee, Aaron Zhenghui Thong, Mario Wibowo, Elaine Jinfeng Chin, Sharon Carmelita Crasta, Geraldine Chan, Yoganathan Kanagasundaram, Siew Bee Ng
This paper describes a fermentation process using Lactiplantibacillus plantarum to improve the sensory and nutritional properties of microalgae biomass without harsh chemicals.
Sustainable Food Technology · Nov 7, 2025Peer-reviewedMicrobiology