Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran. Issue 9 (16th July 2020)

• Record Type: Journal Article
• Authors: Çelekli, Abuzer; Alslibi, Zina Alajil; Bozkurt, Hüseyin
• Is Part Of: Engineering reports. Volume 2:Issue 9(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-07-16
• Subjects: ayran -- fermentation -- probiotic culture -- Spirulina platensis -- whey protein hydrolysates; Engineering -- Periodicals; Computer science -- Periodicals; 620.005
• DOI: 10.1002/eng2.12235
• Languages: English
• ISSNs: 2577-8196

Abstract

Abstract: 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. Abstract : Effects of Spirulina platensis and whey protein hydrolysates on the probiotic culture in fermented milk through the fermentation and storage periods were investigated in this study. This study aimed to assess the activity of Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, and Lactobacillus acidophilus with the addition of Spirulina platensis and whey protein hydrolysates with/without probiotics into ayran.