Purva Deshmukh*
Microalgae are a large and polyphyletic group of O2-evolving photosynthetic microorganisms, mostly aquatic, comprising prokaryotic cyanobacteria and eukaryotic members [1]. Some Mexicans and Africans consume spirulina, a planktonic blue-green alga, as a traditional meal. They are one of the earliest forms of life. This alga has been growing in warm, alkaline volcanic lakes on Earth for the past 3.5 billion years, and its cellular structure is spiral. The form is similar to that of a basic prokaryote. The two most often utilized species of Spirulina for dietary supplements are Spirulina platensis (S. platensis) and Spirulina maxima. This alga may be found in a variety of locations throughout the globe and has a long history of usage as a food source [2]. Due to its high nutritional value and variety, spirulina has gained widespread recognition as a superfood. It is the most nutrient-dense and concentrated food available. a complete food source that can be found in nature. Spirulina is sold globally as a food supplement or as a key component in functional foods and drinks. Its health advantages for users in Europe, North America, sections of Asia, and Oceania have helped it gain widespread popularity. The high concentration of spirulina Its nutritional value makes it a great dietary supplement for individuals of all ages and lifestyles [3]. Due to its potential in the worldwide market, commercial companies are increasingly interested in S. platensis. Some species have a really unique nutritional profile that is quite high. Additionally, the bioavailability of several nutrients is quite high, and Spirulina species have antibacterial, antiviral, antifungal, and antiparasitic properties. Spirulina preparations aid in maintaining resident flora. because it decreases possible issues from opportunistic infections like E. coli and Candida albicans due to the intestinal micro flora, notably Lactobacillus and Bifidus [4]. Spirulina is frequently found in aquatic habitats such lakes, ponds, and tanks. It is one of the first photosynthetic organisms in nature that can use light to create its own food. since ancient times, tribes in Africa that live near Lake Chad have used spirulina as a dietary staple because of its direct involvement in complicated metabolic pathways. The main species of The phytoplankton in the lake is Spirulina platensis. In Mexico, the algae Spirulina was consumed under the name "Tecuitlatl" [5]. The best pH range for spirulina growth is between 9 and 11, which reduces the risk of contamination from other microorganisms [6]. Through wastewater recycling and energy conservation, spirulina has the potential to contribute significantly to human and animal nutrition as well as environmental protection. Spirulina is a good source of protein, containing 60–70% of it. in the diets of malnourished poor children in developing nations, vitamins and minerals are utilized as a protein supplement. One gram of Spirulina protein is equivalent to one kilogram of mixed veggies. The amino acid makeup of Spirulina protein is among the best in the plant kingdom, surpassing that of soybeans [7]. In Cyanobacteria, the light harvesting pigments include chlorlphyll-a, carotenoids and phycobiliproteins. The later are proteins with linear tetrapyrrole prosthetic groups called according to their structure: phycocyanin, phycoerythrin and allophycocyanin [8].
10.5281/zenodo.17553839