Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran
Open accessAbstract
Abstract Great attention has been given to Spirulina platensis for consideration as the superfood of the future due to its high bioactive compounds and nutritional values. Boosting effects of S. platensis and whey protein hydrolysates (WPH) on the growth of probiotics in ayran, a fermented milk product, through the fermentation and storage periods were investigated in this study. This study aimed to enhance the growth of Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, and L. acidophilus with the addition of S. platensis and WPH added or not probiotics into ayran. Effects of S. platensis and WPH (at 0%, 0.25%, 0.5%, and 1%) on the growth of probiotic culture were studied before and after the fermentation and at seventh, 14th, and 21st days of storage. S. platensis and WPH had significant boosting effects (P < .05) on the growth of St. thermophilus (9.22 log cfu/mL), L. delbrueckii subsp. bulgaricus (6.85 log cfu/mL), L. acidophilus (5.39 log cfu/mL), and B. lactis (7.96 log cfu/mL) and biochemical variables. The highest total solid level (0.99) and protein content (25.16 mg/L) were observed by mixing of S. platensis and WPH at 1% into ayran. The encountered variability in the boosting effect of S. platensis and WPH depended on their addition to ayran. S. platensis and WPH had great potentials for enhancing the nutritional value of ayran and the growth of the probiotic culture.
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A. platensis biomass, whey protein hydrolysates, and probiotics have boosting effects on growth of microflora and nutritional value of ayran.
“They have boosting effects on the growth of microflora and the nutritional value of ayran.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [125]
A. platensis biomass, whey protein hydrolysates, and probiotics offer significant promise for increasing nutritional content of ayran and development of probiotic cultures.
“They offer significant promise for increasing the nutritional content of ayran and the development of probiotic cultures [125].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [125]
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Challenges in Functional Food Products with the Incorporation of Some Microalgae
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- Authors
- Çelekli, A., Alslibi, Z. A., & Bozkurt, H.
- Affiliations
- Department of Biology, Faculty of Art and Science Gaziantep University Gaziantep Turkey
- Gaziantep University (TR)
- Venue
- Engineering Reports
- Publisher
- Wiley
- Published
- 2020-07-16
- Volume
- 2
- Issue
- 9
- ISSN
- 2577-8196 (ISSN-L)
- OpenAlex
- W3042681336
- Cited by
- 11
- References
- 28
- Citations by year
- 2025: 3 · 2024: 1 · 2023: 4 · 2022: 1 · 2021: 2
- FWCI
- 1.14
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Engineering Reports (publishedVersion, cc-by-nc)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Gaziantep Üniversitesi
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Spirulina platensis, whey protein hydrolysate, probiotics, ayran, fermented milk, Lactobacillus bulgaricus, Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus, Lactobacillus acidophilus, storage stability, nutritional value, superfoods
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