Utilization of microalgae in probiotic white brined cheese
In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Contro...
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Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/397795 |
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| author | Gizem Suna Lutfiye Yilmaz-Ersan |
| author_facet | Gizem Suna Lutfiye Yilmaz-Ersan |
| author_sort | Gizem Suna |
| collection | DOAJ |
| description | In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese. |
| format | Article |
| id | doaj-art-97433511860245d597815a2e92f2b8fe |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-97433511860245d597815a2e92f2b8fe2025-08-20T01:58:33ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252022-01-0172288104Utilization of microalgae in probiotic white brined cheeseGizem Suna0Lutfiye Yilmaz-Ersan1Bursa Uludag University, Institute of Natural Sciences, Department of Food Engineering, Bursa, TurkeyBursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, TurkeyIn this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese.https://hrcak.srce.hr/file/397795microalgaeprobiotic cheesemicrobiologicalantioxidative properties |
| spellingShingle | Gizem Suna Lutfiye Yilmaz-Ersan Utilization of microalgae in probiotic white brined cheese Mljekarstvo microalgae probiotic cheese microbiological antioxidative properties |
| title | Utilization of microalgae in probiotic white brined cheese |
| title_full | Utilization of microalgae in probiotic white brined cheese |
| title_fullStr | Utilization of microalgae in probiotic white brined cheese |
| title_full_unstemmed | Utilization of microalgae in probiotic white brined cheese |
| title_short | Utilization of microalgae in probiotic white brined cheese |
| title_sort | utilization of microalgae in probiotic white brined cheese |
| topic | microalgae probiotic cheese microbiological antioxidative properties |
| url | https://hrcak.srce.hr/file/397795 |
| work_keys_str_mv | AT gizemsuna utilizationofmicroalgaeinprobioticwhitebrinedcheese AT lutfiyeyilmazersan utilizationofmicroalgaeinprobioticwhitebrinedcheese |