The aim of this research was to investigate the effect of a cyanobacterial (Spirulina platensis) biomass on the microflora of a probiotic fermented dairy product during incubation and storage time. Spirulina-enriched and control fermented milks were produced using pasteurized milk, powder milk and two starter culture BB12 and LA-5.
During incubation and storage time there were followed parameters as: the titratable acidity, the pH, the syneresis, the water holding capacity, the dynamic viscosity and the lactic bacteria number. The final product was stored at 5 ± 1°C for 15 days. The results showed that the Spirulina platensis biomass had a beneficial effect on the survival of the BB12 and LA-5 starter bacteria during the entire storage period. The abundance of bioactive substances in Spirulina platensis have great importance from a nutritional point of view because the cyanobacterial biomass provides a new opportunity for the production of functional dairy foods.
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