Utilization of microalgae in probiotic white brined cheese

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2022-03-30 DOI:10.15567/mljekarstvo.2022.0203

Gizem Suna

引用次数: 3

Abstract

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.

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微藻在益生菌白卤奶酪中的应用

本研究考察了小球藻和平节螺旋体强化对益生菌白干酪在贮藏过程中的微生物、理化和抗氧化性能的影响。由此制备了六组白奶酪样品，分别为WC（对照）、LAC（嗜酸乳杆菌LA-5）、CWC（C.vulgaris）、SWC（A.platensis）、CLAC（C.vulvaris+Lb.acidophilus LA-5）和SLAC（A.platnsis+Lb.acidophirus LA-5。嗜酸乳杆菌对SLAC样品的活力在储存过程中几乎保持不变（>7 log cfu/g），而样品的理化性质显示出显著差异（P<0.01）。CLAC样品中蛋白质、Ca、P、K、Mg和Zn含量增加，而SLAC样品中Fe值最高。微藻强化样品具有较高的1，1-二苯基-2-苦基肼（DPPH）自由基清除活性、铜离子还原抗氧化能力和总酚含量。因此，用这两种微藻强化提高了白奶酪的益生菌活力、营养和抗氧化特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.