Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina

•Strains producing fermented Spirulina (FS) cover Bacillus and Lactic acid bacteria.•Higher amino acid contents in Bacillus fermented products than the others.•The volatile flavor compounds were analyzed and compared.•Fermentation changed chemical components and improved various properties of FS.•The notes “seaweed”, “cardboard” and “muddy/earthy” decreased in fermented samples.