Abstract Effects of Spirulina (Arthrospira platensis) addition were evaluated on probiotic
Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The …

The impact of addition of powdered Spirulina platensis on the physicochemical properties
and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L …

The main objectives of this research were to test the microbiological properties of
commercial Spirulina powders and to monitor the influence of a cyanobacterial biomass on …

Functional foods are among the topical issues in nutrition, nutritional foods, medicine and
health fields. Considering the unique properties of Spirulina platensis, it can be used to …

Viability and metabolic activities are important characteristics of probiotics microorganisms.
They give rise to therapeutic benefits as well as increase in physiological activity of cultured …

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …

Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-
uniform distribution with undesirable odor and flavor. Through homogenization (200±10 …

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 …

Spirulina is an excellent source of proteins, vitamins, minerals, and essential fatty acids. Due
to its nutritional composition, this microalga has been commercially produced and used in a …

The aim of this research was to investigate the effect of a cyanobacterial (Spirulina platensis)
biomass on the microflora of a probiotic fermented dairy product during incubation and …