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

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

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 …

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 …

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 …

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 …

Great attention has been given to Spirulina platensis for consideration as the superfood of
the future due to its high bioactive compounds and nutritional values. Boosting effects of S …

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 …

In recent years upsurge of interest for developing functional dairy products containing
probiotics. Soft cheese is a very popular product worldwide and a good alternative for …

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 …