Sustainable biotransformation of microalgae via probiotic fermentation for enhanced functional, nutritional, and sensory properties

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Abstract Microalgae represent a sustainable food source with exceptional CO□ fixation efficiency; however, their integration into the food chain is hindered by undesirable organoleptic properties. This study establishes a green biotransformation platform using G enerally R ecognized A s S afe (GRAS) bacterium Lactiplantibacillus plantarum to ferment Chlorella vulgaris biomass. This fermentation process operates without the use of harsh chemicals and organic solvents, enabling the full utilization of the biomass while improving sensory quality. Notably, the L. plantarum fermentation maintained dried biomass weight, in contrast to ∼15–40% loss seen with Bacillus spp., further enhancing the carbon-negative profile of microalgae. Tiered olfactory analysis and gas chromatography–mass spectrometry revealed selective reduction of polyunsaturated fatty acid–derived aldehydes and accumulation of flavor-active volatiles, including pyrazines and phenylethyl derivatives. Electronic tongue and liquid chromatography–mass spectrometry confirmed elevated umami taste, via increased glutamate and nucleotide levels. Additionally, the fermentation of microalgae with L. plantarum converted aromatic amino acids into antioxidant aromatic lactates, exemplifying catalytic, rather than stoichiometric efficiency. Overall, this renewable fermentation strategy converts photoenergy-fuelled, CO□-derived microalgal biomass into direct functional food ingredients under mild, organic solvent-free conditions, while bypassing conventional downstream extraction and purification steps. Abstract Figure

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