Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

The aim of this study was to enhance the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) by the addition of Spirulina platensis into ayran. The effects of S. platensis at 0 %, 0.25 %, 0.5 %, and 1 % concentrations on the growth of probiotic bacteria were studied before and after fermentation and on the 7th, 14th, and 21st days of storage. The S. platensis had a significant effect on the growth of S. thermophilus, L. delbrueckii spp. bulgaricus, L. acidophilus and B. lactis and the biochemical variables. The addition of S. platens is, significantly increased the growth of probiotics compared to the control after fermentation and within storage. Samples containing S. platensis had significantly higher titratable acidity levels compared to the control during the study period. The mixing of S. platensis at 1 % gave the highest total solid and protein content compared to the control samples. Viscosity values of samples having S. platensis decreased during storage time. The addition of algal biomass at 0.25 %, 0.5 %, and 1 % significantly decreased Hunter color parameters; L* and b* values compared to the control. Spirulina platensis has great potential for enhancing the growth of probiotic bacteria and the nutritional content of ayran.