Influence of Spirulina platensis biomass over some starter culture of lactic bacteria

Authors:
Gabriel-Dănuţ Mocanu, Elisabeta Botez, Oana Viorela Nistor, Doina Georgeta Andronoiu, Gabriela Vlăsceanu

Volume 19, Issue 4;
Pages: 474-479;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
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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