Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

Abstract

Arthrospira platensis, despite its high protein content and valuable micronutrients, faces limited consumer acceptance due to its strong seaweed-like aroma. In this study, laboratory-grown (L) and commercial (C) samples were fermented with Lactiplantibacillus plantarum (LP), Lactobacillus acidophilus (LA), and their mixture (Mix) to reduce undesirable aroma characteristics. Fermentation increased the total amino acid content by 25%–65%, especially enriching glutamic and aspartic acids. Headspace-SPME-GC/MS analysis revealed, for the first time, the presence of d-limonene, styrene, and 1-phenyl-1-butene, highlighting significant volatile biotransformations. Among the strains, L. plantarum most effectively enhanced umami taste, reduced off-odours, and achieved the highest sensory acceptability scores. Furthermore, elevated levels of lactic, acetic, and gluconic acids contributed to improved nutritional and flavor properties. Overall, this study demonstrates that probiotic fermentation of A. platensis allows the development of functional beverages with enhanced nutritional value, better sensory qualities, and a broader volatile profile. To our knowledge, this is the first report documenting both strain-specific amino acid enrichment and novel volatile formation in LAB-fermented A. platensis beverages.