fermentation Review Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds Angelina Chalima 1, Laura Oliver 2, Laura Fernández de Castro 2, Anthi Karnaouri 1, Thomas Dietrich 2 and Evangelos Topakas 1,3,* ID 1 IndBioCat group, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus,15780 Athens, Greece;
[email protected] (A.C.);
[email protected] (A.K.) 2 Food & Health Group, Health Division, Tecnalia Research & Innovation, Parque Tecnológico de Álava, Leonardo Da Vinci, 11, E-01510 Miñano-Álava, Spain;
[email protected] (L.O.);
[email protected] (L.F.d.C.);
[email protected] (T.D.) 3 Biochemical and Chemical Process Engineering, Division of Sustainable Process Engineering, Department of Civil Environmental and Natural Resources Engineering, Luleå University of Technology, SE-97187 Luleå, Sweden * Correspondence:
[email protected]; Tel.: +30-210-772-3264 Received: 9 September 2017; Accepted: 9 October 2017; Published: 15 October 2017 Abstract: Volatile Fatty Acids (VFA) are small organic compounds that have attracted much attention lately, due to their use as a carbon source for microorganisms involved in the production of bioactive compounds, biodegradable materials and energy. Low cost production of VFA from different types of waste streams can occur via dark fermentation, offering a promising approach for the production of biofuels and biochemicals with simultaneous reduction of waste volume. VFA can be subsequently utilized in fermentation processes and efficiently transformed into bioactive compounds that can be used in the food and nutraceutical industry for the development of functional foods with scientifically sustained claims.