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Journal of Applied Phycology

, Volume 31, Issue 2, pp 1085–1094 | Cite as

Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese

  • Mohammad-Taghi GolmakaniEmail author
  • Sabihe Soleimanian-Zad
  • Nasireh Alavi
  • Ehda Nazari
  • Mohammad Hadi Eskandari
Article

Abstract

Effects of Spirulina (Arthrospira platensis) addition were evaluated on probiotic Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The chemical, textural, and sensorial characteristics of cheese were measured. After 60 days of storage, there were significantly higher viable counts of Lb. casei (9.10–9.35 log CFU g−1) in Spirulina samples in comparison with the control (8.68 log CFU g−1). The viable counts of Lb. casei were maintained more successfully in the probiotic BAF cheese which contained Spirulina. The values of titratable acidity, dry matter, and protein contents of Spirulina samples were higher than the control. Furthermore, samples with Spirulina exhibited softer textures which led to an easier disintegration and chewing of the BAF cheese. Based on the results of the sensorial evaluation, no significant difference was observed between the control and the samples with 0.5 or 1.0% Spirulina. In conclusion, Spirulina is deemed a satisfactory nutritional source which can be added to BAF cheese without having any adverse effects on its characteristics.

Graphical abstract

Effect of Spirulina powder on probiotic BAF cheese

Keywords

Lactobacillus casei Cyanobacterium Probiotic cheese Spirulina Arthrospira 

Notes

Acknowledgements

We would like to thank Pegah Fars Company. We also thank Mohsen Hamedpour-Darabi for editing the research language of the paper.

Funding information

This research project was financially supported by Isfahan University of Technology and Shiraz University.

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Copyright information

© Springer Nature B.V. 2018

Authors and Affiliations

  1. 1.Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
  2. 2.Department of Food Science and Technology, College of AgricultureIsfahan University of TechnologyIsfahanIran

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