Microalgae are photosynthetic microorganisms that can be used to produce a wide range of
high value compounds. They have been commercially cultured for nearly four decades with …

The aim of this study was to evaluate the effect of the algae Chlorella vulgaris on the growth,
acidifying activity, proportion of lactic acid isomers, and enzymatic profile of Lactobacillus …

The effect of a spray-dried Spirulina platensis cyanobacterial biomass on the rate of acid
development by various strains of major lactic acid producers in mesophilic dairy starter …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

In recent years, the development of healthier foods, richer in nutraceutical or functional
compounds, has been in great demand. Microalgae are attracting increasing attention, as …

Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk Page 1
M. GULDAS and R. IRKIN: Microflora of yoghurt and acidophilus milk, Mljekarstvo 60 (4) …

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 …

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 aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a
large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis ŁOCK …

This experiment was carried out at the Centre of Practical Training and Experiments and
Research Centre of Digestive Physiology and Pathology of the Lithuanian Veterinary …