Influence of a Spirulina platensis Biomass on the Microflora of Fermented ABT Milks During Storage (R1)
Open accessAbstract
The objective of this research was to investigate the effect of a cyanobacterial (Spirulina platensis) biomass on the microflora of a probiotic fermented dairy product during storage at two temperatures. Spirulina-enriched and control (plain) fermented acidophilus-bifidus-thermophilus (ABT) milks were produced using a fast fermentation starter culture (ABT-4) as the source of Lactobacillus acidophilus (A), bifidobacteria (B), and Streptococcus thermophilus (T). Incubation took 6 h at 40 degrees C. As for the cyanobacterial product, the S. platensis biomass was added to the process milk during stirring at pH 4.5 to 4.6. Thereafter, the ABT-type fermented milks were cooled to 25 degrees C in ice water, filled into sterile, tightly capped centrifuge tubes, further cooled at 4 degrees C for 24 h, and then stored either at 15 degrees C for 18 d or at 4 degrees C for 42 d. Microbiological analyses and acidity measurements were performed at regular intervals. Our results showed that the counts of the starter organisms were satisfactory during the entire storage period at both temperatures applied in this research. The S. platensis biomass had a beneficial effect on the survival of ABT starter bacteria regardless of storage temperature. Postacidification was observed at 15 degrees C, whereas pH remained stable during refrigerated storage at 4 degrees C. The abundance of bioactive substances in S. platensis is of great importance from a nutritional point of view because thus the cyanobacterial biomass provides a new opportunity for the manufacture of functional dairy foods.
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Including S. platensis in milk fermented by probiotic bacteria using a starter (ABT-4) had a beneficial impact on increasing the number of initiator bacteria that made it through the storage period.
“According to the findings, including S. platensis in the mix had a beneficial impact on increasing the number of initiator bacteria that made it through the storage period [134,135].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [134]
Microbial-modulating activities have been reported in vitro for Spirulina.
“Microbial-modulating activities have been reported in vitro”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [23]
The association of Spirulina and probiotics could represent a new strategy to improve the growth of beneficial intestinal microbiota.
“suggesting that the association of Spirulina and probiotics could represent a new strategy to improve the growth of beneficial intestinal microbiota.”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [23]
Spirulina biomass has a stimulatory effect on the growth and/or increases the survival of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, and Streptococcus thermophilus.
“Spirulina biomass has a stimulatory effect on the growth (during fermentation) and/or increases the survival (during storage) of Bifidobacterium [23, 24], Lactobacillus acidophilus [24, 76], Lactobacillus bulgaricus [79–81], Lactobacillus casei [76], and Streptococcus thermophilus [23, 76, 79, 80, 82].”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [23]
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- Authors
- Varga, L., Szigeti, J., Kovács, R., Földes, T., & Buti, S.
- Affiliations
- University of Sopron (HU)
- ORCID
- Varga, L.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2002-05
- Volume
- 85
- Issue
- 5
- Pages
- 1031-1038
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1973155105
- Cited by
- 102
- References
- 24
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 14 · 2023: 17 · 2022: 12 · 2021: 8 · 2020: 13 · 2019: 9 · 2018: 2 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 2 · 2013: 5 · 2012: 2
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- 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, cyanobacterial biomass, probiotic fermented milk, Lactobacillus acidophilus, Bifidobacterium, Streptococcus thermophilus, storage temperature, functional dairy products, microbiota
- MeSH terms
- Animals, Bacterial Proteins, Cold Temperature, Fermentation, Food Preservation, Hydrogen-Ion Concentration, Lactobacillus acidophilus, Milk, Streptococcus, Colony Count, Microbial, Biomass, Spirulina
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