Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

Ścieszka, Sylwia; Gorzkiewicz, Monika; Klewicka, Elżbieta

doi:10.1016/j.lwt.2021.112131

Cited by 20 publications

(7 citation statements)

References 31 publications

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“…Few fermented products are reported using microalgae as an ingredient. Scieszka et al [ 99 ] developed a soya drink supplemented with C. vulgaris and fermented with the probiotic strain Levilactobacillus brevis ŁOCK 0944. The soya drink and C. vulgaris were sufficient sources of nutrients for L. brevis ŁOCK 0944 and increased the survival of the lactic acid bacteria in the drink.…”

Section: Chances and Issues Related To Microalgae As Sources Of Prote...mentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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Section: Chances and Issues Related To Microalgae As Sources Of Prote...mentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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“…Besides fermented dairy products, a few studies have explored the development of vegetal alternatives to milk-based products fortified with microalgae. In detail, soy yogurt [ 61 , 62 ], soy milk or soya drink [ 70 , 72 , 74 , 76 ], almond milk [ 74 ], and plain water [ 70 , 77 ] were supplemented with A. platensis or C. vulgaris . The selected studies confirmed that the products based on Spirulina or C. vulgaris ingredients had added value and further supported the hypothesis that microalgae boost LAB metabolic activity (i.e., by increasing lactic acid production) and viability [ 70 , 72 , 74 , 76 ].…”

Section: Resultsmentioning

confidence: 99%

“…In detail, soy yogurt [ 61 , 62 ], soy milk or soya drink [ 70 , 72 , 74 , 76 ], almond milk [ 74 ], and plain water [ 70 , 77 ] were supplemented with A. platensis or C. vulgaris . The selected studies confirmed that the products based on Spirulina or C. vulgaris ingredients had added value and further supported the hypothesis that microalgae boost LAB metabolic activity (i.e., by increasing lactic acid production) and viability [ 70 , 72 , 74 , 76 ]. In detail, it has been observed that the total phenolic content, as well as the promoting effect on LAB growth during cold storage, increased in vegan kefir with an increase in the concentration of A. platensis [ 74 ].…”

Section: Resultsmentioning

confidence: 99%

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Fermentation of Microalgal Biomass for Innovative Food Production

et al. 2022

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Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.

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“…The literature agrees on the ability of C. vulgaris and A. platensis to increase the viability of probiotic strains of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 [106] and lactic acid bacteria such as Lev. brevis ŁOCK 0944 [125], as well as many others [126]. It was indeed hypothesized that the presence of extracellular products (protein, peptides, amino acids, minerals, vitamins, etc.)…”

Section: Dairy Products and Analogousmentioning

confidence: 99%

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

Verni

Demarinis

Rizzello

et al. 2023

Foods

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Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.

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Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

Cited by 20 publications

References 31 publications

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Fermentation of Microalgal Biomass for Innovative Food Production

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

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