Dried Biomass of Arthrospira platensis Inhibits Growth of Aureobasidium pullulans LW14 and Some Bacteria When Added to Unpasteurised Apple Juice

Abstract

The main goal was to evaluate if dried cyanobacterium (Arthrospira platensis) biomass added to unpasteurised apple juice could inhibit growth of fungi dominant in apples and which fraction of cyanobacterium biomass contributed to this phenomenon. A. platensis biomass, its protein and/or polysaccharide fraction were added to the sterilised apple juice inoculated with Aureobasidium pullulans LW14 and stored at 4°C for 96 h. Samples were tested against number of fungi and selected physical-chemical parameters. In the last research stage, protein fraction was added to the unpasteurised apple juice inoculated with A. pullulans LW14 to test its potency against fungi, lactic acid bacteria and acetic acid bacteria. When A. platensis biomass was added to the sterilised apple juice (1.15% w/v), it effectively inhibited growth of A. pullulans LW14 and the metabolism of all analysed sugars (glucose, sucrose and fructose). Protein fraction added to the sterilised apple juice contributed significantly to mycostatic properties of A. platensis. When protein fraction was added to unpasteurised apple juice, the same conclusions were obtained, however, except for inhibiting growth of A. platensis LW14, it inhibited growth of some bacteria.

Comparison of antioxidant activity in various spirulina containing products and factors affecting it

“…Therefore, new methods should be developed to increase the shelf life and improve the organoleptic properties of spirulina. Dried spirulina has positive effect on nutritional value and shelf life of yoghurt 11 , cheese 12 , 13 or juice 14 .…”