sporlage of food substance is a algae
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Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances, they have been used in many fields of industry. Their gelling, thickening and, stabilizing properties have led to the development of such products as agar, alginate and, carrageenan. Moreover, algae are used in the food industry as food supplements and in addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters, and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour, and bread, are another group of products enriched with algae. Due to their properties algae may also be used for the construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk desserts, cottage cheese, and processed cheese. of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients but also to create a brand new segment of fermented food.
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