No 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.

No abstract

This study aims to monitor the effect of whey protein hydrolysate (WPH) on the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) in ayran, and also to enhance the functionality of ayran by addition of the probiotics. Effects of WPH and probiotics addition as 0%, 0.25%, 0.5% and 1% on the growth of probiotic bacteria were studied before and after the fermentation and 7th, 14th, and 21st days of the storage. WPH and probiotics had a significant effect (p<0.05) on the growth of target microorganisms and the biochemical variables. The addition of WPH and probiotics significantly (p<0.05) increased the growth of probiotics compared to the control after the fermentation up to the 21st day of storage. The samples containing different WPH levels had lower (p<0.05) pH levels compared to the control during the study time. The mixing of WPH at 1% had the highest total solids and protein content compared to the control samples. The WPH decreased (p<0.05) the viscosity and Hunter color parameters in added the samples. Results indicated that WPH had great potential for enhancing the growth of probiotic bacteria and the nutritional of ayran.