Publication:
Utilization of microalgae in probiotic white brined cheese

dc.contributor.authorSuna, Gizem
dc.contributor.authorYılmaz Ersan, Lutfiye
dc.contributor.buuauthorSuna, Gizem
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.departmentBursa Uludağ Üniversitesi/Doğa Bilimleri Enstitüsü/Gıda Mühendisliği Bölümü
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8219-2021
dc.contributor.researcheridGDQ-9460-2022
dc.date.accessioned2024-09-18T08:05:22Z
dc.date.available2024-09-18T08:05:22Z
dc.date.issued2022-04-01
dc.description.abstractIn 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.
dc.identifier.doi10.15567/mljekarstvo.2022.0203
dc.identifier.endpage104
dc.identifier.issn0026-704X
dc.identifier.issue2
dc.identifier.startpage88
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2022.0203
dc.identifier.urihttps://hrcak.srce.hr/en/clanak/397795
dc.identifier.urihttps://hdl.handle.net/11452/44874
dc.identifier.volume72
dc.identifier.wos000782642300003
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherCroatian Dairy Union
dc.relation.bap2020/3
dc.relation.journalMljekarstvo
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSpirulina-platensis biomass
dc.subjectLactic-acid bacteria
dc.subjectAntioxidant activity
dc.subjectLactobacillus-acidophilus
dc.subjectChlorella-vulgaris
dc.subjectMilk
dc.subjectMicroorganisms
dc.subjectManufacture
dc.subjectMicroflora
dc.subjectViability
dc.subjectMicroalgae
dc.subjectProbiotic cheese
dc.subjectMicrobiological
dc.subjectAntioxidative properties
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgriculture, dairy & animal science
dc.subjectAgriculture
dc.titleUtilization of microalgae in probiotic white brined cheese
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b29021f-7d33-48d9-b980-48390664fbe5
relation.isAuthorOfPublication.latestForDiscovery5b29021f-7d33-48d9-b980-48390664fbe5

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