Review
Open access
Oct 2026
Fermentative valorization of edible algae: nutritional potential, food applications, safety considerations, and industrial challenges
Edible algae, including microalgae and macroalgae, are recognized as sustainable aquatic bioresources for future food systems, with high areal productivity, low reliance on arable land and freshwater, and rich nutrients including proteins, polyunsaturated fatty acids, pigments, minerals, vitamins and functional polysac...
Dong-Lin Ma, Chao-Kang Xia, Ai-Ming Jia et al.
· Frontiers in Microbiology · 0 citations