Fermentation of micro- and macroalgae as a way to produce value-added products

Abstract

Fermentation of both microalgae and macroalgae is one of the most efficient methods of obtaining valuable value-added products due to the minimal environmental pollution and the availability of economic benefits, as algae do not require arable land and drift algae and algal bloom biomass are considered waste and must be recycled and their fermentation waste utilized. The compounds found in algae can be effectively used in the fuel, food, cosmetic, and pharmaceutical industries, depending on the type of fermentation used. Products such as methane and hydrogen can be produced by anaerobic digestion and dark fermentation of algae, and lactic acid and its polymers can be produced by lactic acid fermentation of algae. Article aims to provide an overview of the different types potential of micro- and macroalgae fermentation, the advantages and disadvantages of each type considered, and the economic feasibility of algal fermentation for the production of various value-added products.

Keywords

• Algae
• Culture medium
• Polysaccharides
• Morphology
• Biomass