Version 1
: Received: 13 December 2019 / Approved: 15 December 2019 / Online: 15 December 2019 (14:43:49 CET)
How to cite:
Martelli, F.; Alinovi, M.; Bernini, V.; Gatti, M.; Bancalari, E. Arthrospira platensis as Fermentation Booster in Fermented Milk and Soy Beverages. Preprints2019, 2019120194
Martelli, F.; Alinovi, M.; Bernini, V.; Gatti, M.; Bancalari, E. Arthrospira platensis as Fermentation Booster in Fermented Milk and Soy Beverages. Preprints 2019, 2019120194
Martelli, F.; Alinovi, M.; Bernini, V.; Gatti, M.; Bancalari, E. Arthrospira platensis as Fermentation Booster in Fermented Milk and Soy Beverages. Preprints2019, 2019120194
APA Style
Martelli, F., Alinovi, M., Bernini, V., Gatti, M., & Bancalari, E. (2019). <em>Arthrospira platensis</em> as Fermentation Booster in Fermented Milk and Soy Beverages. Preprints. https://doi.org/
Chicago/Turabian Style
Martelli, F., Monica Gatti and Elena Bancalari. 2019 "<em>Arthrospira platensis</em> as Fermentation Booster in Fermented Milk and Soy Beverages" Preprints. https://doi.org/
Abstract
Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that is gaining even more attention in the last years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50%) of Arthrospira platensis on the fermentation capability of several starter LAB strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the strain or mix culture used, but also on the substrate and Arthrospira platensis concentration. Also, rheological and color modifications were found to be dependent of these factors.
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
