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Food Chem

Title:		Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina
Author(s):		Kurt H; Isleten Hosoglu M; Guneser O; Karagul-Yuceer Y;
Address:		"Gebze Technical University, Biotechnology Institute, Gebze-Kocaeli, Turkiye. Gebze Technical University, Biotechnology Institute, Gebze-Kocaeli, Turkiye. Electronic address: mugehosoglu@gtu.edu.tr. Usak University, Food Engineering Department, Usak, Turkiye. Canakkale Onsekiz Mart University, Food Engineering Department, Terzioglu Campus, Canakkale, Turkiye"
Journal Title:		Food Chem
Year:		2023
Volume:		20220824
Issue:
Page Number:		133994 -
DOI:		10.1016/j.foodchem.2022.133994
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, total and free amino acids, protein hydrolysis, volatile organic compounds (VOCs) and sensory properties of FS and unfermented Spirulina (unFS) products by four different Lactic acid bacteria (LAB) and three different Bacillus strains were examined. The highest proteolytic activity with LAB strains was confirmed by SDS-PAGE. The increase in both total amino acid (TAA) and total essential amino acid (TEAA) concentrations were in the highest level for FS products by Bacillus strains, 70535.5 microM and 22295.4 microM, respectively. The pyrazine content, the most prevalent VOCs in unFS, reduced more remarkably in FS by LAB strains. Furthermore, the most acceptable sensory characteristics were obtained with FS products by LAB strains. These findings will provide insights toward achieving the industrialization of FS products"
Keywords:		"Amino Acids/metabolism Amino Acids, Essential/metabolism Fermentation *Lactobacillales/metabolism *Spirulina/metabolism *Volatile Organic Compounds/metabolism Amino acids/protein Bacillus Lactic acid fermentation Organoleptic properties Spirulina platensi;"
Notes:		"MedlineKurt, Habibe Isleten Hosoglu, Muge Guneser, Onur Karagul-Yuceer, Yonca eng England 2022/09/16 Food Chem. 2023 Jan 30; 400:133994. doi: 10.1016/j.foodchem.2022.133994. Epub 2022 Aug 24"