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Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk

Metin Guldas ; Uludag University, Karacabey Vocational School, Department of Food Technology, 16700, Karacabey, Bursa Turkey
Reyhan Irkin

Puni tekst: engleski, pdf (610 KB) str. 237-243 preuzimanja: 1.873* citiraj
APA 6th Edition
Guldas, M. i Irkin, R. (2010). Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk. Mljekarstvo, 60 (4), 237-243. Preuzeto s https://hrcak.srce.hr/62548
MLA 8th Edition
Guldas, Metin i Reyhan Irkin. "Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk." Mljekarstvo, vol. 60, br. 4, 2010, str. 237-243. https://hrcak.srce.hr/62548. Citirano 23.10.2019.
Chicago 17th Edition
Guldas, Metin i Reyhan Irkin. "Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk." Mljekarstvo 60, br. 4 (2010): 237-243. https://hrcak.srce.hr/62548
Harvard
Guldas, M., i Irkin, R. (2010). 'Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk', Mljekarstvo, 60(4), str. 237-243. Preuzeto s: https://hrcak.srce.hr/62548 (Datum pristupa: 23.10.2019.)
Vancouver
Guldas M, Irkin R. Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk. Mljekarstvo [Internet]. 2010 [pristupljeno 23.10.2019.];60(4):237-243. Dostupno na: https://hrcak.srce.hr/62548
IEEE
M. Guldas i R. Irkin, "Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk", Mljekarstvo, vol.60, br. 4, str. 237-243, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/62548. [Citirano: 23.10.2019.]

Sažetak
The main purpose of this research was to monitor the influence of the powdered Cyanobacterium Spirulina platensis addition to plain yoghurt and the yoghurt containing Lactobacillus acidophilus
on survival of the microbiota during the refrigerated storage. The cell viability of yoghurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and Lactobacillus acidophilus under refrigeration conditions in yoghurts prepared with (0.5 or 1.0 (w/w) %) and without the addition of Spirulina powder was investigated. The yoghurts were prepared under hygienic laboratory conditions and their pH and acidity were controlled during the process. The samples of yoghurts were stored at 4 °C and investigated on days 1, 5, 10, 15, 20, 25 and 30. Viable counts of the lactic acid bacteria were above 6 cfu g-1of all “spirulina powder” added samples whereas control yoghurt samples contained lower lactic acid bacteria count at the end of the storage period. Addition of 1 % Spirulina platensis powder into the yoghurts did not cause significant differences on the viable lactic acid bacteria (p≤0.05). The results showed the positive effect of S. platensis powder on the survival of the lactic acid bacteria during storage of yoghurt (P≤0.05). The sensory analysis was also performed for the yoghurt samples. Sensory scores of 0.5 % spirulina powder added yoghurt samples were better than 1 % spirulina powder added ones. It was determined that spirulina powder added yoghurt is a good medium of lactic acid bacteria during the 30 days of refrigerated storage.

Ključne riječi
Spirulina; L. acidophilus; yoghurt; probiotic yoghurt; acidophilus milk

Hrčak ID: 62548

URI
https://hrcak.srce.hr/62548

[hrvatski]

Posjeta: 2.630 *