Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

• Published in: Comprehensive reviews in food science and food safety Vol. 12; no. 2; pp. 144 - 154
• Main Authors: Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., Khosravi‐Darani, K.
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01.03.2013
• Subjects: Algae; Fermentation; Probiotics
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12004

Viability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent research. Spirulina and Chlorella are the most widely noted microalgae for fermented milks. They affect not only the viability of probiotics in final product but also the sensory attributes of them. Incorporation of microalgae into probiotic fermented milks along with enhancing the viability of probiotics would increase their functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as “functional food.” This article reviews the effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics.