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 …

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 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 aim of this study was to enhance the growth and activity of probiotic bacteria
(Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus …

Scientific attentions have been recently drawn to functional foods consisting of biologically
active components. Probiotics are one of the food components exerting beneficial health …

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) …

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

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 …

In this study, the effect of the use of S. platensis, which is presented as an eco-friendly and
alternative protein source, in the production of kefir, a probiotic dairy product, on various …

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 …