Composition and essential nutrients of cyanobacterium meal produced from spirulina (Arthrospira platensis) fermented by yeast on small-scale

This study aims to examines composition and essential nutrients of cyanobacterium flour produced from Spirulina (Arthrospira platensis) fermented by yeast on a small scale. During the study, amino acids, volatile organic compounds, SEM (Scanning Electron Microscopy), and proximate composition of fermented and unfermented spirulina were compared. The results showed that fermentation enhanced the levels of total and essential amino acids. This showed that fermentation altered the amino acids and fatty acid profiles, thereby improving the nutritional value of spirulina.