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

¹ Department of Food Technology and Microbiology, University of West Hungary, 9200 Mosonmagyaróvar, Hungary
² Department of Dairy Science, Faculty of Agricultural and Food Sciences, University of West Hungary, 9200 Mosonmagyaróvar, Hungary

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 ABT-type 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.

Key Words: Spirulina platensis • bifidobacteria • Lactobacillus acidophilus • Streptococcus thermophilus

Submitted on August 16, 2001
Accepted on December 19, 2001