Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

Abstract

Viability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent research. Spirulina and Chlorella are the most widely noted microalgae for fermented milks. They affect not only the viability of probiotics in final product but also the sensory attributes of them. Incorporation of microalgae into probiotic fermented milks along with enhancing the viability of probiotics would increase their functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as "functional food." This article reviews the effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics.

Effect of feeding duration of <i>Spirulina platensis</i> on growth performance, haematological parameters, intestinal microbial population and carcass traits of broiler chicks

“…Indeed, several compounds, including γ-linolenic acid, active fatty acid lauric and palmitoleic acid, have been attributed to the antimicrobial activities of S. platensis (El-Sheekh et al, 2014). With its prebiotic properties (Beheshtipour et al, 2013;de Jesus Raposo et al, 2016), S. platensis is known to possess a stimulating effect on the growth of LAB (Lactobacillus acidophilus, Lactobacillus casei and Streptococcus thermophilus) (Bhowmik et al, 2009). In broiler chickens, S. platensis administration has been associated with the increased intestinal population of LAB (Shanmugapriya et al, 2015b), while in Japanese quails, feeding such algae tended to increase the count of intestinal lactobacilli (Yusuf et al, 2016).…”

“…Microalgae, for instance Chlorella vulgaris and Spirulina platensis, have recently attracted considerable interest among poultry nutritionists owing to their high nutritional and functional properties, which may be beneficial for broiler chickens (Jamil et al, 2015;Sugiharto & Lauridsen, 2016). With regard to S. platensis in particular, this microalga has high contents of protein, essential amino acids, vitamins, minerals, essential fatty acids and pigments (Beheshtipour et al, 2013;Holman & Malau-Aduli, 2013). Spirulina platensis is also rich in polysaccharides, which may function as prebiotics (Beheshtipour et al, 2013;de Jesus Raposo et al, 2016).…”

“…With regard to S. platensis in particular, this microalga has high contents of protein, essential amino acids, vitamins, minerals, essential fatty acids and pigments (Beheshtipour et al, 2013;Holman & Malau-Aduli, 2013). Spirulina platensis is also rich in polysaccharides, which may function as prebiotics (Beheshtipour et al, 2013;de Jesus Raposo et al, 2016).…”

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.…”

Technology and potential applications of probiotic encapsulation in fermented milk products

“…Several parameters can control the safety aspects, sensory properties, organoleptic characteristics and stability of fermented milk products (O'grady and Gibson, 2005;Shah, 2001;Korbekandi et al, 2011;Beheshtipour et al, 2013;Mohammadi et al, 2012;Shah et al, 2000;Shah and Lankaputhra, 1997). In addition, development of fermented milk products containing probiotics and prebiotics has its technical difficulties.…”