Influence of Incorporated Spirulina platensis on the Growth of Microflora and Physicochemical Properties of Ayran as a Functional Food
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A. platensis at 1% gives the highest total solid and protein content in ayran.
“A. platensis at 1% had the highest total solid and protein content.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [124]
Arthrospira platensis has potential for boosting growth of probiotic bacteria and nutritional value of ayran.
“Arthrospira platensis has the potential for boosting the growth of probiotic bacteria and the nutritional value of ayran [124].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [124]
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Siclari, D., Panuccio, M. R., & Sidari, R. (2025) · Microorganisms · doi:10.3390/microorganisms13071641 · Cited by 1 · see citing works
Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis
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Morphological characterization of biominerals from five multicellular marine algae species
Zakharenko, A. M., Nawaz, M. A., Чайка, В., Zemchenko, I. V., Orlova, T. Y., Аркадьевич, Б. А., Владимирович, Р. Р., Galkina, A. N., Karabtsov, A. A., Chung, G., et al. (2020) · PROCEEDINGS ON APPLIED BOTANY GENETICS AND BREEDING · doi:10.30901/2227-8834-2020-2-117-122
Suwandono, P., Priyandoko, G., Prihandarini, R., & Hardianto, A. (2022) · JAST Jurnal Aplikasi Sains dan Teknologi · doi:10.33366/jast.v5i2.2772
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Okur, Ö. D., & İşbecer, Ö. B. (2023) · Özgür Yayınları eBooks · doi:10.58830/ozgur.pub389.c1611
Investigation of Thermal and Flow Characteristics of Forced Convection Operating Blankets
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Tam Parlatılmış (Full Lappato) Porselen Karo Sırlarında Kompozisyona Bağlı Olarak Gözenek Gelişimi
Tarhan, M., & Tarhan, B. (2023) · Özgür Yayınları eBooks · doi:10.58830/ozgur.pub389.c1615
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Taghiyan, E., Ahmadi, D. N., Ardakani, M. R., & Memari, H. R. (2023) · Journal of Environmental Health Engineering · doi:10.61186/jehe.10.3.287
Alslibi, Z. A., Çelekli̇, A., & Bozkurt, H. (2025) · Brazilian Journal of Microbiology · doi:10.1007/s42770-025-01800-z
Self-citationIsmiarti, & Nafi’ah, R. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1564/1/012020
Food-interest compounds in microalgae: gaps in knowledge, current, and future applications
Bürck, M., Ramos, S. D. P., Nakamoto, M. M., Braga-Souto, R. N., & Braga, A. R. C. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34082-6.00009-x
Beheshti, M. S., Nowruzi, B., & Anvar, S. A. A. (2026) · Nutrire · doi:10.1186/s41110-026-00510-2
Akhras, N., Bozkurt, H., & Çelekli̇, A. (2026) · Foods · doi:10.3390/foods15183271
Self-citationGürbüz, Z., Aktaş, H. M., Erkaya, T., & Çeti̇n, B. (2026) · Fermentation · doi:10.3390/fermentation12100484
- Authors
- Çelekli, A., Alslibi, Z. A., & Bozkurt, H. Ü.
- Affiliations
- Gaziantep University (TR)
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2019-12
- Volume
- 44
- Pages
- 101710
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W2986224518
- Cited by
- 86
- References
- 44
- Citations by year
- 2026: 4 · 2025: 11 · 2024: 20 · 2023: 23 · 2022: 12 · 2021: 9 · 2020: 7
- FWCI
- 5.40
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Algal Research (publishedVersion)
- Funders
- Gaziantep Üniversitesi
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Spirulina platensis, ayran, probiotic bacteria, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, functional foods, algal biomass, storage stability, titratable acidity, viscosity, color parameters, protein content
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