Fermentation of algae to enhance their bioactive activity: a review.

Fermentation is among the oldest recorded preservation methods; originally, it was used to enhance the organoleptic profile and stability of food. More recent applications have focused on the presence of various compounds, including polyphenols and polyunsaturated fatty acids, which are valuable for the food and pharmaceutical industries. Both micro and macroalgae have gained attention as fermentation substrates, as they are considered a rich and sustainable source of bioactive compounds. Fermentation of algae has generally focused either on producing biofuel or on obtaining compounds with bioactive properties, such as antioxidant capacity, antimicrobial properties, anti-inflammatory potential, among others. This article will focus on the collection of desirable compounds with bioactive properties. The objective of this article is to provide an overview of algae fermentation to obtain different added-value compounds with bioactive properties. Moreover, the types of fermentation, the different species of algae used for fermentation, as well as the employed microorganisms, fermentation...