Ami Chavda¹*, Debabrata Sarkar² and Ronak Chhaya²

¹Research and Development, BioAni India Pvt. Ltd., India
²Research and Development Division, BioAni India Pvt. Ltd., India

*Corresponding Author: Ami Chavda, Research and Development, BioAni India Pvt. Ltd., India.

Received: August 04, 2026; Published: September 11, 2026

Abstract

Spirulina, commonly referring to commercially cultivated Arthrospira and Limnospira taxa, is a filamentous oxygenic cyanobacterium that has been extensively investigated because of its nutritional composition, bioactive compounds, and applications in food, biotechnology, and environmental systems. Although traditionally referred to as a microalgae, spirulina is taxonomically classified within the cyanobacteria and represents one of the most extensively studied microbial biomass resources for food, nutraceutical, pharmaceutical, agricultural, and environmental applications. Its high protein content, balanced amino acid profile, essential fatty acids, vitamins, minerals, pigments, and antioxidant compounds make it a potential alternative source of protein and functional nutrients.

The major bioactive components of spirulina include phycobiliproteins, particularly C-phycocyanin, chlorophyll-a, carotenoids, polysaccharides, polyunsaturated fatty acids, and bioactive peptides. Among these compounds, phycocyanin has attracted significant attention due to its intense natural blue colour, antioxidant capacity, anti-inflammatory activity, and potential pharmaceutical applications. Advances in cultivation technologies, molecular characterization, extraction methods, and downstream processing have further improved the commercial utilization of spirulina-derived products.

This review provides a comprehensive overview of the biological characteristics, taxonomy, morphology, biochemical composition, functional properties, cultivation systems, environmental factors influencing growth, molecular approaches, extraction technologies, and industrial applications of spirulina. Recent advances from 2020 to 2026, including wastewater-based cultivation, integrated biorefinery approaches, and nanotechnology-based applications, are also discussed. Despite its promising potential, challenges related to production cost, strain improvement, pigment stability, large-scale cultivation efficiency, and regulatory standardization remain. Future research integrating molecular biotechnology, process optimization, and sustainable production strategies will be essential for developing advanced spirulina-based bioprocessing systems and maximizing its contribution to the global bioeconomy.

Keywords: Arthrospira platensis; Spirulina; Cyanobacteria; Phycocyanin; Bioactive Compounds; Microalgae Biotechnology; Sustainable Protein; Cultivation Systems; Nutraceuticals; Biorefinery

References

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Citation

Citation: Ami Chavda., et al. “Spirulina (Arthrospira platensis): Nutritional Potential, Bioactive Compounds, Cultivation Strategies, Extraction Technolo- gies, and Emerging Applications in Sustainable Biotechnology". Acta Scientific Microbiology 9.9 (2026): 58-90.

Copyright

Copyright: © 2026 Ami Chavda., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.