Submit

Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 311-314

Functional Probiotic Yoghurt with Spirulina

Rita Narayana, Asaram Kale
1Department Food Processing Technology, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai-600 052, Tamil Nadu, India.<br />&nbsp;
Cite article:- Narayana Rita, Kale Asaram (2019). Functional Probiotic Yoghurt with Spirulina. Asian Journal of Dairy and Food Research. 38(4): 311-314. doi: 10.18805/ajdfr.DR-1472.

ABSTRACT

An attempt has been made in the present study to explore the potential of Spirulina, a cyanobacterium, photoautotrophic microorganism in initiating a stimulatory effect on the microflora of Probiotic yoghurt. Probiotic yoghurt was prepared by adding 1 percent inoculum of probiotic Bifidobacterium bifidum to yoghurt cultures viz., Streptococcus. salivarius ssp. thermophilus  and  Lactobacillus. delbrueckii ssp. bulgaricus. Spirulina enriched functional Probiotic yoghurt was prepared by using 1 gram of Spirulina per litre of mix.The pH and acidity of probiotic yoghurt and Spirulina enriched Probiotic yoghurt on 0 day was 4.31± 0.007, 0.96± 0.002 and 4.31± 0.009, 0.96± 0.005 respectively. On the 3rd it was 4.30 ± 0.003, 0.96 ± 0.004 and 4.31 ± 0.004, 0.96± 0.005 respectively. There was no significant difference in the pH and acidity of Probiotic and Spirulina enriched yoghurt between these 2 sampling periods. The pH and acidity of probiotic yoghurt and spirulina enriched probiotic yoghurt on the 7th day was 4.28 ± 0.001, 1.11 ± 0.030 and 4.31 ± 0.004, 1.02 ± 0.023 respectively. Significant difference was noticed in pH and acidity in these two treatments on 7th day. The Spirulina enriched sample was less acidic than Probiotic yoghurt. There was virtually no difference in viable numbers of S. salivarius ssp. thermophilus, L. delbrueckii ssp. bulgaricus and Bifidobacterium bifidum on 0 and 3rd day.  However the growth of the three lactic acid bacteria used was higher in Spirulina enriched yoghurt than in Probiotic yoghurt on the 7th day. The addition of cyanobacterial bio mass to Bifidobacterium bifidum, S. salivarius ssp.  thermophilus and L. delbrueckii ssp. bulgaricus  had beneficial effect on their viability. No spoilage organism was detected at any sampling time, indicating the high degree of sanitation during processing and packaging products. Thus the abundance of bioactive substances in Spirulina is of great importance from a nutritional point of view as it provides new opportunity for the manufacture of functional dairy foods.

REFERENCES

  1. Belay, A. (1997). Mass culture of Spirulina outdoors-the Earthrise Farms experience. In: Spirulina Platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. 131–158.
  2. Cohen, Z. (1997). The chemicals of Spirulina. In: Spirulina Platensis
  3. (Arthrospira): Physiology, Cell-biology and Biotechnology. (A. Vonshak, ed). Taylor and Francis Ltd., London, UK. 175–204.
  4. Dola Bhowmik, Dubey Jaishree and Mehra Sandeep (2009). Probiotic efficiency of Spirulina platensis- Stimulating growth of lactic acid bacteria. American-Eurasian J. Agric. and Environ. Sci. 6(5):546-549.
  5. IS: 1479 (PartIII) – (1977). Methods of Test for Dairy Industry. Bacteriological Analysis of Milk.
  6. Lankaputhra, W. E. V., Shah N. P. and Britz M. L. (1996). Survival of bifidobacteria during refrigerated storage in the presence of acid and hydrogen peroxide. Milchwissenschaft. 51:65-70.
  7. Medina, L.M. and Jordano R. (1995). Population dynamics of constitutive microbiota in BAT type fermented milk products. J. Food. Prot. 58:70-75.
  8. Parade, J.L., Zulpha de Caire G., Zarraco de Mule M.C. and Storni de Cano M.M. (1998). Lactic acid bacteria growth promoters from Spirulina platensis. Intl. J. Food. Microbiol.45:222-228.
  9. Ramasamy, H.S. and S. Basak, (1991). Time dependent stress decay rheology of stirred yoghurt. Int. Dairy J. 1:17-31.
  10. Sherwood, G.L. (1990). Lactic acid bacteria and human health. Ann.med. 22: 37.
  11. Shin, H. S., Lee J. H., Pestka J. J. and Ustunol Z. (2000). Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin. J. Food Sci. 65: 884–887.
  12. Snedcor, G.W and Cochran W.G., (1994). Statistical Methods. Eighth edition, IOWA State University Press USA.
  13. Tamime, A.Y. and Deeth H.C., (1980). Yoghurt: Technology and biochemistry. J. Fd. Protec. 43(12): 939-977.
  14. Tamime, A.Y. and Robinson R.K., (1988). Fermented milks and their future trends part II. Technological aspects. J. Dairy Res. 55:281-307.
  15. Tomaselli, L. (1997). Morphology, ultrastructure and taxonomy of Arthrospira (Spirulina) maxima and Arthrospira (Spirulina) platensis. In: Spirulina Platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. (A. Vonshak, ed). Taylor and Francis Ltd., London, UK. 1–15.
  16. Varga, L., Szigeti J., Kovacs R., Foldes T. and Buti S., (2002). Influence of a spirulina-platensis biomass on the microflora fermented ABT milks during storage (R1). J. Dairy Sci. 85:1031-1038.
  17. Vonshak, A. (1997). Use of Spirulina biomass. In: Spirulina Platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. (A. Vonshak, ed). Taylor and Francis Ltd., London, UK.205–212. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)