Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

Çelekli, Abuzer; Alslibi, Zina Alajil; Bozkurt, Hüseyin

doi:10.1016/j.algal.2019.101710

Cited by 57 publications

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References 25 publications

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“…[15]. Some studies reported that A. platensis stimulated lactic acid bacteria (LAB) growth in vitro condition [15][16][17] moreover, in milk products such as yogurt and ayran, Spirulina contributed to preservation of LAB viability during storage [18][19][20].This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].Moreover, as it is well known that LAB strains have a high nutritional requirement and that their fermentation time could be influenced by numerous factors, (especially in fermented milk-related products) [21][22][23][24][25], in some cases energy boost is required in order to promote growth, fermentation capability and viability of the strains [26].…”

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“…This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].…”

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Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% w/v) of A. platensis on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the A. platensis boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for Lb. casei, which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for S. thermophilus and Lb. casei. LAB growth was promoted by A. platensis, confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and A. platensis concentration. Also, rheological and color modifications were found to be dependent on these factors.Foods 2020, 9, 350 2 of 15 to a continuous research of new natural ingredients to be used in food formulations. [15]. Some studies reported that A. platensis stimulated lactic acid bacteria (LAB) growth in vitro condition [15][16][17] moreover, in milk products such as yogurt and ayran, Spirulina contributed to preservation of LAB viability during storage [18][19][20].This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].Moreover, as it is well known that LAB strains have a high nutritional requirement and that their fermentation time could be influenced by numerous factors, (especially in fermented milk-related products) [21][22][23][24][25], in some cases energy boost is required in order to promote growth, fermentation capability and viability of the strains [26]. As it has been already observed, A. platensis biomass could increase the rate and the survival of several strains in fermented dairy products [27,28].In this context, A. platensis, could play a multiple role in fermented foods: as a functional ingredient but also as a booster to enhance the technologic...

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Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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“…Umbu jam was prepared using the edible parts of the fruit, the peel, and pulp ( Figure 1). Besides, Spirulina was added with the objective of improving the nutritional and functional properties of the jam-product (Adiba et al, 2011;Çelekli et al, 2019;Grahl et al, 2020).…”

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confidence: 99%

“…Therefore, in this study, Spirulina LEB-18 was used to improve the nutritional quality of the jam-product made from the umbu fruit. Recently, many studies have used microalgae in formulations for the same purpose because of their nutritional attributes that are considered important (Adiba et al, 2011;Çelekli et al, 2019;Grahl et al, 2020;Lucas et al, 2018). In particular, the production of high concentrations of protein during microalgae development has been highlighted (Ravindran et al, 2016).…”

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Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

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We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58-0.61), pH (2.60-3.42), and total titratable acidity (14.59-22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66-16.79%) than in commercial formulations, but the energy value (332.91-358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136-232%) and total ash (96-235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.

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Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran

Çelekli

Alslibi

Bozkurt

2020

Engineering Reports

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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.

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Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

Cited by 57 publications

References 25 publications

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran

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