US Patent 7326558 Process for treating spirulina

The treatment of spirulina by a process which includes placing spirulina that has not been previously heat-sterilized, lactic acid bacteria and sugar in water, then culturing the lactic acid bacteria provides treated spirulina in which the distinctive taste and odor of spirulina are minimized, in which active ingredients such as phycocyanin remain intact, and which contains a reduced level of bacteria other than lactic acid bacteria.