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Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage (R1).
J Dairy Sci. 2002 May; 85(5):1031-8.JD

Abstract

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 acidophilus-bifidus-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 degrees 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 ABT-type fermented milks were cooled to 25 degrees C in ice water, filled into sterile, tightly capped centrifuge tubes, further cooled at 4 degrees C for 24 h, and then stored either at 15 degrees C for 18 d or at 4 degrees 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 degrees C, whereas pH remained stable during refrigerated storage at 4 degrees 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.

Authors+Show Affiliations

Varga L
Department of Food Technology and Microbiology, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár. Lmvarga@yahoo.com
Szigeti J
No affiliation info available
Kovács R
No affiliation info available
Földes T
No affiliation info available
Buti S
No affiliation info available

MeSH

AnimalsBacterial ProteinsBiomassCold TemperatureColony Count, MicrobialFermentationFood PreservationHydrogen-Ion ConcentrationLactobacillus acidophilusMilkSpirulinaStreptococcus

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12086036

Citation

Varga, L, et al. "Influence of a Spirulina Platensis Biomass On the Microflora of Fermented ABT Milks During Storage (R1)." Journal of Dairy Science, vol. 85, no. 5, 2002, pp. 1031-8.
Varga L, Szigeti J, Kovács R, et al. Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage (R1). J Dairy Sci. 2002;85(5):1031-8.
Varga, L., Szigeti, J., Kovács, R., Földes, T., & Buti, S. (2002). Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage (R1). Journal of Dairy Science, 85(5), 1031-8.
Varga L, et al. Influence of a Spirulina Platensis Biomass On the Microflora of Fermented ABT Milks During Storage (R1). J Dairy Sci. 2002;85(5):1031-8. PubMed PMID: 12086036.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage (R1). AU - Varga,L, AU - Szigeti,J, AU - Kovács,R, AU - Földes,T, AU - Buti,S, PY - 2002/6/28/pubmed PY - 2002/12/21/medline PY - 2002/6/28/entrez SP - 1031 EP - 8 JF - Journal of dairy science JO - J Dairy Sci VL - 85 IS - 5 N2 - 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 acidophilus-bifidus-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 degrees 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 ABT-type fermented milks were cooled to 25 degrees C in ice water, filled into sterile, tightly capped centrifuge tubes, further cooled at 4 degrees C for 24 h, and then stored either at 15 degrees C for 18 d or at 4 degrees 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 degrees C, whereas pH remained stable during refrigerated storage at 4 degrees 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. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/12086036/Influence_of_a_Spirulina_platensis_biomass_on_the_microflora_of_fermented_ABT_milks_during_storage__R1__ DB - PRIME DP - Unbound Medicine ER -