Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese

Abstract

The impact of addition of powdered Spirulina platensis on the physicochemical properties and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L. was studied during the refrigerated storage. Cheese starter cultures (1% w/v) and L. acidophilus (2% w/v) was inoculated to the milk together with M. longifolia L. (0.5 and 1% w/v) and S. platensis (0, 0.3, 0.5 and 0.8% w/v). Produced cheeses were stored at 4C for 45 days and microbial, textural and nutritional aspects were analyzed. PRACTICAL APPLICATIONSThis study may have practical applications in the production of enriched cheese feta as a fermented products which needs to elongation of shelf life and enrichment (especially in critical condition). The result showed that adding the Spirulina platensis biomass significantly increased (P < 0.05) the amount of iron, protein and hardness of probiotic feta cheese during the refrigerated storage at 4C. Also according to the result of the viability of probiotic bacteria, the positive effects of S. platensis were observed on the survival of Lactobacillus acidophilus during storage of cheeses. Lightness and redness decreased by increasing content of Spirulina, in contrast, b value (yellowness) increased.

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

“…It must be kept in mind that S. platensis , like some other algae, favours the growth of lactic acid bacteria over lactic acid production (Niccolai et al ). It has been confirmed that growth promoting compounds including adenine, hypoxanthine, free amino acids, vitamins and γ‐linolenic acid, which are abundant in S. platensis biomass, can boost the proliferation of proteolytic probiotics (Beheshtipour et al ; Mazinani et al ). Also, algal polysaccharides like β‐glucans from Chlorella vulgaris and S. platensis biomass are already recognised as prebiotics (Niccolai et al ).…”

“…However, Akalin et al () found that S. platensis did not significantly influence the survival of Bifidobacterium animalis in probiotic yoghurts. Mazinani et al () utilised S. platensis (0–0.8%) in probiotic UF feta cheese containing L. acidophilus . They reported that S. platensis enhanced L. acidophilus viability significantly compared with samples lacking algae.…”

“…Spirulina platensis ( S. platensis ) has been considered as a rich protein source of aquatic origin (460–630 g/kg, dry matter basis), having a similar protein level to meat (Lupatini et al ). Spirulina platensis has been successfully incorporated in various products such as yoghurt (Akalin et al ; Guldas and Irkin ; Beheshtipour et al ) and UF Cheese (Mazinani et al ). Spirulina platensis is a wealthy source of amino acids, minerals and vitamins (Guldas and Irkin ).…”

Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products

“…The presence of spirulina biomass favoured the growth of the bacteria. Several authors (Varga et al 2002;Guldas and Irkin 2010;Beheshtipour et al 2012Beheshtipour et al , 2013Mazinani et al 2016) have tested the effect of spirulina biomass addition to yogurt, cheese, and fermented milk, with positive results, among which included an increase in the number of lactic acid bacteria and improvement of the nutritional quality of the fermented product during storage. However, to the best of our knowledge, the suitability of spirulina biomass as the sole substrate to obtain lactic acid-fermented products has not been investigated.…”

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

“…Cheese is one of the high consumed foods and offers benefits over yogurt because of suitable pH, the high concentrate of fat, protein, and solid texture Mazinani, Fadaei, and Khosravi‐Darani (2016). Bacteriologically acidified feta (BAF‐type cheese) is a product in which milk is acidified using starter cultures and the pre‐cheese has the same chemical composition as the final product.…”