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<p>This study explores an integrated bioprocessing approach to enhance the bioactivity of <i>Chlorella vulgaris</i> biomass through enzymatic pretreatment and lactic acid fermentation. Three pretreatment strategies—ultrasound-assisted hydrolysis, hydrothermal treatment, and enzymatic hydrolysis using Viscozyme, Alcalase, or their combination- were evaluated for their ability to release fermentable sugars and proteins. Enzymatic hydrolysis proved most effective, yielding up to 151.18&#xa0;mg g DW<sup>− 1</sup> of reducing sugars and 14.4&#xa0;mg g DW<sup>− 1</sup> of protein. Subsequent fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Levilactobacillus brevis</i> demonstrated robust microbial growth (Δ log CFU ≈ 4.0) and significant acidification (pH 3.6–4.2), accompanied by lactic acid production up to 17.35&#xa0;g/L. Functional characterisation revealed that combined enzymatic pretreatment and fermentation improved antioxidant properties, reaching values of 8.64, 19.46, 1.45&#xa0;mg Trolox g DW⁻¹ in the CUPRAC, ABTS, and DPPH assays, respectively, while TPC reached 9.67 GAE g DW⁻¹. Moreover, Viscozyme-pretreated, <i>L. plantarum</i>-fermented samples showed inhibitory zones under non-neutralised screening conditions against Gram-positive bacteria. These findings highlight the combined effect of enzymatic pretreatment and microbial fermentation in enhancing the biofunctional value of <i>C. vulgaris</i>, offering a sustainable strategy for developing natural antioxidants and antimicrobial agents for food, nutraceutical, and cosmetic applications.</p> Graphical Abstract <p></p>

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Enhancing bioactivity of Chlorella vulgaris through enzymatic pretreatment and lactic acid fermentation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月6日

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  • Hakki Bilgin,
  • Shahana Aboobacker,
  • Aušra Šipailienė,
  • Vaida Kitrytė-Syrpa,
  • Michail Syrpas

摘要

This study explores an integrated bioprocessing approach to enhance the bioactivity of Chlorella vulgaris biomass through enzymatic pretreatment and lactic acid fermentation. Three pretreatment strategies—ultrasound-assisted hydrolysis, hydrothermal treatment, and enzymatic hydrolysis using Viscozyme, Alcalase, or their combination- were evaluated for their ability to release fermentable sugars and proteins. Enzymatic hydrolysis proved most effective, yielding up to 151.18 mg g DW− 1 of reducing sugars and 14.4 mg g DW− 1 of protein. Subsequent fermentation with Lactiplantibacillus plantarum and Levilactobacillus brevis demonstrated robust microbial growth (Δ log CFU ≈ 4.0) and significant acidification (pH 3.6–4.2), accompanied by lactic acid production up to 17.35 g/L. Functional characterisation revealed that combined enzymatic pretreatment and fermentation improved antioxidant properties, reaching values of 8.64, 19.46, 1.45 mg Trolox g DW⁻¹ in the CUPRAC, ABTS, and DPPH assays, respectively, while TPC reached 9.67 GAE g DW⁻¹. Moreover, Viscozyme-pretreated, L. plantarum-fermented samples showed inhibitory zones under non-neutralised screening conditions against Gram-positive bacteria. These findings highlight the combined effect of enzymatic pretreatment and microbial fermentation in enhancing the biofunctional value of C. vulgaris, offering a sustainable strategy for developing natural antioxidants and antimicrobial agents for food, nutraceutical, and cosmetic applications.

Graphical Abstract