AbstrAct the effect of adding Spirulina platensis on the viability of a yogurt starter and
Bifidobacterium animalis was assessed during 28 days of refrigerated storage. Four types of …

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 …

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 …

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

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 …

The objectives of this research were:(1) to test the influence of a Spirulina (Arthrospira)
platensis biomass on growth and acid production of various Lactococcus and Leuconostoc …

Stirred yoghurt samples enriched with a microalgal biomass of Spirulina platensis and
control (natural) samples were stored for 35 days at 4° C or 15 days at 15° C. The yoghurt …

Aims: Response surface methodology (RSM) was used to optimize a protective medium for
enhancing the viability of Lactobacillus rhamnosus E/N cells during lyophilization. Methods …

The viability of yoghurt bacteria and two commercial strains of bifidobacteria was assessed
in either yoghurt containing chicory fructooligosaccharide (FOS) or without any prebiotic …