European Food Research and Technology

, Volume 235, Issue 4, pp 719–728 | Cite as

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

  • Hannane Beheshtipour
  • Amir Mohammad Mortazavian
  • Parivash Haratian
  • Kianoosh Khosravi Darani
Original Paper


It is a practice to add microalgae into plain and probiotic fermented milks in order to promote the functionality of these products via their direct health effects as well as the enhancing impact on viability of probiotic microorganisms in product and in gastrointestinal tract. In this study, the effects of addition of two species of microalgae including Arthrospira platensis and Chlorella vulgaris (seven yogurt treatments containing three concentrations for each microalgae—0.25, 0.50, and 1.00 %—and a control without microalgae) on pH, titrable acidity, and redox potential changes as well as on the viability of probiotic bacteria during fermentation and during a 28-day refrigerated storage period (5 °C) were investigated in yogurt. Also, the amounts of lactic and acetic acids at the end of fermentation were assessed. The culture composition of yogurt was ABY type, containing Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, Lactobacillus delbrueckii ssp. bulgaricus, and Stresptococcus themophilus. The addition of microalgae significantly (p < 0.05) increased the viability of L. acidophilus and bifdobacteria at the end of fermentation and during the storage period. Treatments containing A. platensis had slower pH decline, faster acidity increase, longer incubation time, and greater final titrable acidity than those containing C. vulgaris and control. In treatments containing 0.5 or 1 % microalgae, the viability was almost higher than 107 cfu/mL until the end of refrigerated storage.


Chlorella vulgaris Probiotic A. platensis Yogurt 



This study, from a M.Sc. thesis of National Nutrition and Food Technology Research Institute (Shahid Beheshti University of Medical Sciences, Tehran, Iran), was financially and operationally supported by this institute.


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Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  • Hannane Beheshtipour
    • 1
  • Amir Mohammad Mortazavian
    • 1
  • Parivash Haratian
    • 1
  • Kianoosh Khosravi Darani
    • 2
  1. 1.Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and TechnologyShahid Beheshti University of Medical SciencesTehranIran
  2. 2.Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and TechnologyShahid Beheshti University of Medical SciencesTehranIran

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