Influence of a Spirulina platensis Biomass on the Microflora of Fermented ABT Milks During Storage (R1)

• Published in: Journal of dairy science 2002-05, Vol.85 (5), p.1031-1038
• Main Authors: Varga, L., Szigeti, J., Kovács, R., Földes, T., Buti, S.
• Format: Article
• Language: English
• Subjects: Animals; Bacterial Proteins - physiology; bifidobacteria; Biological and medical sciences; Biomass; Cold Temperature; Colony Count, Microbial; Fermentation; Food industries; Food microbiology; Food Preservation; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Lactobacillus acidophilus; Lactobacillus acidophilus - growth & development; Milk - microbiology; Milk and cheese industries. Ice creams; Spirulina; Spirulina platensis; Streptococcus - growth & development; Streptococcus thermophilus
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(02)74163-5

The objective of this research was to investigate the effect of a cyanobacterial (Spirulina platensis) biomass on the microflora of a probiotic fermented dairy product during storage at two temperatures. Spirulina-enriched and control (plain) fermented acidophilusbifidus-thermophilus (ABT) milks were produced using a fast fermentation starter culture (ABT-4) as the source of Lactobacillus acidophilus (A), bifidobacteria (B), and Streptococcus thermophilus (T). Incubation took 6 h at 40°C. As for the cyanobacterial product, the S. platensis biomass was added to the process milk during stirring at pH 4.5 to 4.6. Thereafter, the ABTtype fermented milks were cooled to 25°C in ice water, filled into sterile, tightly capped centrifuge tubes, further cooled at 4°C for 24 h, and then stored either at 15°C for 18 d or at 4°C for 42 d. Microbiological analyses and acidity measurements were performed at regular intervals. Our results showed that the counts of the starter organisms were satisfactory during the entire storage period at both temperatures applied in this research. The S. platensis biomass had a beneficial effect on the survival of ABT starter bacteria regardless of storage temperature. Postacidification was observed at 15°C, whereas pH remained stable during refrigerated storage at 4°C. The abundance of bioactive substances in S. platensis is of great importance from a nutritional point of view because thus the cyanobacterial biomass provides a new opportunity for the manufacture of functional dairy foods.