Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Spirulina on Growth of Lactic Acid Bacteria

스피루리나가 유산균의 증식에 미치는 영향

  • Son, Chan-Wok (Department of Food and Nutrition, Chungnam National University) ;
  • Shin, Yu-Mi (Department of Food and Nutrition, Chungnam National University) ;
  • Sim, Hyun-Jung (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Yeon (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 신유미 (충남대학교 식품영양학과) ;
  • 심현정 (충남대학교 식품영양학과) ;
  • 김미연 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

Keywords

References

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