Fermentation is the oldest strategy to grow and maintain food by boosting its nutritional value. Owing to increasing attention to renewable, nutritious meals, that emphasize cuttingedge processes in food manufacture, functioning for social health and ecological stability, fermented components made from algae have lately been manufactured and evaluated. Numerous composites, such as polyphenols and polyunsaturated fatty acids and polyphenols, which are valued meant for the production of food and pharmaceuticals, are the focus of current applications. As a maximal and acceptable base for bioactive composites, macro and microalgae take expanded attention as fermentation substrates. Microalgae fermentation mainly produces biofuel or composite materials with bioactive properties like antioxidant, antibacterial, and anti-inflammatory potential. The objective of this review is to present a note on microalgae fermentation to acquire diverse valued composites with bioactive abilities. Furthermore, the methods of fermentation, species of algae employed in fermentation, fermentation circumstances, and bioactive properties of the derived bioactive composites have conversed.