Microalgae are aquatic unicellular microorganisms and, although various species are
approved for human consumption, Arthrospira and Chlorella are the most widespread …

Fermentation is an ancient method used worldwide to process and preserve food while
enhancing its nutraceutical profile. Alga-based fermented products have recently been …

The area of functional beverages made from plant-based or non-dairy milk is one of the
fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of …

The unicellular green microalga Dunaliella is a potential source of a wide range of
nutritionally important compounds applicable to the food industry. The aim of this study was …

Microalgae produced lipids, pigments, lutein, and valuable chemicals under stressful
conditions, making them as attractive feedstock for biorefineries. However, high cell density …

Plant-based food analogs are becoming more common for numerous reasons. However,
agricultural practices have raised environmental concerns, forcing planet-friendly food …

The beany flavor adversely influences consumer acceptance of soymilk (SM) products.
Thus, in this work, the co-fermentation of isolated new yeasts (Kluyveromyces marxianus SP …

Probiotic microorganisms are increasing their interest today due to the benefits they provide
to humans. Vinegar is the process of processing foods containing carbohydrates that can be …

This study evaluated the effect of Arthrospira platensis and Chlorella vulgaris on kefir
microbiota, total phenolic content, antioxidant activity, and physicochemical properties such …