Innovations in <i>Limnospira platensis</i> Fermentation: From Process Enhancements to Biotechnological Applications

The cyanobacterium <i>Limnospira platensis</i>, vulgarly Spirulina, has gained significant attention due to its high protein content, rich bioactive compounds, and health benefits, making it a valuable resource in biotechnology, nutraceuticals, food supplements, biopharmaceuticals, and cosmetics. Recent advancements in fermentation technology have considerably improved the efficiency, scalability, and cost-effectiveness of <i>L. platensis</i> production while addressing environmental sustainability and enhancing product quality. Based on well-recognized databases (Google Scholar, PubMed, Scopus, Web of Science), this review explores the latest developments in <i>L. platensis</i> fermentation, emphasizing strain improvement, bioprocess engineering, and optimization of fermentation parameters. It also examines key factors such as bioreactor design, downstream processing, and innovative monitoring technologies aimed at maximizing biomass yield and bioactive compound production. Additionally, emerging applications of fermented <i>L. platensis</i> in various industries and future perspectives, including large-scale production, regulatory barriers, and biosafety considerations, are discussed. These insights provide a comprehensive outlook on the future of <i>L. platensis</i> fermentation in biotechnological applications.