Functional Probiotic Yoghurt with Spirulina

Abstract

An attempt has been made in the present study to explore the potential of Spirulina, a cyanobacterium, photoautotrophic microorganism in initiating a stimulatory effect on the microflora of Probiotic yoghurt. Probiotic yoghurt was prepared by adding 1 percent inoculum of probiotic Bifidobacterium bifidum to yoghurt cultures viz., Streptococcus. salivarius ssp. thermophilus and Lactobacillus. delbrueckii ssp. bulgaricus. Spirulina enriched functional Probiotic yoghurt was prepared by using 1 gram of Spirulina per litre of mix.The pH and acidity of probiotic yoghurt and Spirulina enriched Probiotic yoghurt on 0 day was 4.31± 0.007, 0.96± 0.002 and 4.31± 0.009, 0.96± 0.005 respectively. On the 3rd it was 4.30 ± 0.003, 0.96 ± 0.004 and 4.31 ± 0.004, 0.96± 0.005 respectively. There was no significant difference in the pH and acidity of Probiotic and Spirulina enriched yoghurt between these 2 sampling periods. The pH and acidity of probiotic yoghurt and spirulina enriched probiotic yoghurt on the 7th day was 4.28 ± 0.001, 1.11 ± 0.030 and 4.31 ± 0.004, 1.02 ± 0.023 respectively. Significant difference was noticed in pH and acidity in these two treatments on 7th day. The Spirulina enriched sample was less acidic than Probiotic yoghurt. There was virtually no difference in viable numbers of S. salivarius ssp. thermophilus, L. delbrueckii ssp. bulgaricus and Bifidobacterium bifidum on 0 and 3rd day. However the growth of the three lactic acid bacteria used was higher in Spirulina enriched yoghurt than in Probiotic yoghurt on the 7th day. The addition of cyanobacterial bio mass to Bifidobacterium bifidum, S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus had beneficial effect on their viability. No spoilage organism was detected at any sampling time, indicating the high degree of sanitation during processing and packaging products. Thus the abundance of bioactive substances in Spirulina is of great importance from a nutritional point of view as it provides new opportunity for the manufacture of functional dairy foods.

An Alternative Airfoil Design and Analysis for a Small Commercial Aircraft with Inverse Design Method

“…This decline was probably due to the stimulatory effect produced by S. platensis on the growth of L. bulgaricus, which was also supported by the higher viable cell counts of L. bulgaricus in the kefir samples with S. platensis during storage (Beheshtipour et al 2013). Similar results were found by Varga et al (2002); Gyenis et al (2005); Molnár et al (2005); Molnár et al (2009); Guldas and Irkin (2010); Narayana and Kale (2019) and Çelekli et al (2020).…”

“…The close alignment of values between the control kefir (A) and the kefir supplemented with 0.25% S. platensis powder (B) across various sensory evaluation criteria indicates that the quantity of S. platensis powder employed should adhere to a specific ratio. These findings are also supported by Guldas and Irkın (2010); Malik et al (2013); Agustini et al (2016); Barkallah et al (2017);Behir et al (2019); Çelekli et al (2019); Narayana and Kale (2019); Atallah et al (2020) and Bosnea et al (2021).…”

“…Moreover, a trend has begun to add microalgae (cyanobacterial biomass) in fermented milk products to increase the functional product properties by promoting the viability of probiotics and also to improve their nutritional properties (Varga et al 2002;Beheshtipour et al 2013). Spirulina is frequently used for human consumption in various forms: tablets, capsules, or food additives such as dairy products (Varga et al 2002;Guldas and Irkın 2010;Malik et al 2013;Agustini et al 2016;Barkallah et al 2017;Darwish 2017;Szmejda et al 2018;Çelekli et al 2019;Narayana and Kale 2019;Çelekli et al 2020;Bosnea et al 2021), gelatin desserts (Gouveia et al 2008), and bakery products (De Marco et al 2014;Ashoush and Samar 2019;Grahl et al 2020;Da Silva et al 2021).…”

Euglena gracilis Promotes Lactobacillus Growth and Antioxidants Accumulation as a Potential Next-Generation Prebiotic

“…For instance, adding a green microalga Chlorella vulgaris at 0.1–1.5% dose shortens the log phase, improves lactic acid yield and enzyme activity, and acidifies probiotic Lactobacillus brevis ( 17 ). Supplementing C. vulgaris and a cyanobacterium Spirulina platensis increased the viability of probiotic lactic acid bacteria in milk or yogurt products and also the sensory attributes ( 18 – 20 ). As feed for animals, S. platensis helped absorb metal ions in the animal gut to restore gut disorders due to imbalance of insulin and adipose distributions ( 21 ), and improved lactic acid bacteria viability and activity.…”

Developing a Low-fat Drinking Yoghurt by Incorporating Green Tea (Camellia sinensis) Extract as a Functional Ingredient

“…The aloevera gel added yoghurt rich with vitamin C, phytonutrients and found to be a good probiotic beverage with enhanced taste (Govindammal et al, 2017). Further, Narayana and Kale (2019) showed the possibility of using spirulina in probiotic yoghurt which has a great importance in dairy industry. Drinking yoghurt is a growing area of interest due to the consumer demand for portable, handheld meals that fit for a busy lifestyle.…”