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Impact of Spirulina platensis on Physicochemical Properties and Viability of Lactobacillus acidophilus of Probiotic UF Feta Cheese
Author(s) -
Mazinani Sedigheh,
Fadaei Vajiheh,
KhosraviDarani Kianoush
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12717
Subject(s) - food science , lactobacillus acidophilus , spirulina (dietary supplement) , starter , probiotic , chemistry , lightness , fermentation , lactobacillus , bacteria , biology , raw material , genetics , organic chemistry , physics , optics
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 Applications This 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.