Polona Jamnik (Avtor), Nik Mahnič (Avtor), Aleksandra Mrak (Avtor), Lea Pogačnik (Avtor), Barbara Jeršek (Avtor), Alberto Niccolai (Avtor), Jasmina Masten (Avtor), Nives Ogrinc (Avtor), Larisa Dušak (Avtor), Blaž Ferjančič (Avtor), Mojca Korošec (Avtor), Ana Cerar (Avtor), Borut Lazar (Avtor), Urša Lovše (Avtor), Tjaša Pungert (Avtor), Primož Fabjan (Avtor), Nataša Poklar Ulrih (Avtor)

Povzetek

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition. Additionally, water and ethanol extracts were prepared on which total phenolic content, DPPH radical scavenging activity, and cellular antioxidant activity were determined. The maximum increase in LAB count and lactic acid concentration and drop in pH was observed in the first 24 h of fermentation. Total phenolic content and DPPH radical scavinging activity of ethanol extracts increased after fermentation compared with NFB. Ethanol extracts of FB have been shown as a potential source of antioxidants, which efficiently lowered oxidation level in the cells of yeast Saccharomyces cerevisiae, as well as the oxidative damage of lipids. Additionally, the level of non-protein nitrogen increased, indicating higher protein bioavailability, and fat content decreased in comparison with NFB. No presence of pathogenic bacteria and low pH indicate enhancement of FB microbiological stability. Therefore, inclusion of fermented A. platensis into food products could lead to added-value foods based on microalgae.

Ključne besede

mikroalge;mlečnokislinska fermentacija;antioksidativna učinkovitost;hranilna vrednost;biomasa;Arthrospira platensis;lactic acid fermentation;Lactobacillus plantarum;antioxidant activity;microbiological safety;nutritional composition;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 579.67:582.232:641.1:602.12
COBISS: 94809603 Povezava se bo odprla v novem oknu
ISSN: 2076-3921
Št. ogledov: 97
Št. prenosov: 30
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: mikroalge;mlečnokislinska fermentacija;antioksidativna učinkovitost;hranilna vrednost;biomasa;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 1-15, art. 216
Letnik: ǂVol. ǂ11
Zvezek: ǂiss. ǂ2
Čas izdaje: 2022
DOI: 10.3390/antiox11020216
ID: 15504007