Evaluation of substrate polential of Spirulina (Arthrospira) platensis biomass for lactic acid fermentation

Healthy and conscious nutrition is always on the agenda of the world. One of the most emphasized areas in this regard is the functional foods, and in parallel, probiotics and prebiotics. Due to increasing interest, studies have focused on promoting high growth of probiotic culture in a satisfactory and stable manner. The positive effect of prebiotic addition on the stability of probiotic organisms have been emphasised. Spirulina (Arthrospira) platensis, considered as a prebiotic having high protein (55-65%), vitamin and mineral content, and digestibility, has recently attracted noticable value. The aim of this study was to investigate the prebiotic potential of S. platensis supplementation to the growth medium of Lactobacillus acidophilus under different conditions by determining the bacterial count throughout fermentation. For this purpose, 1 mL of Lb. acidophilus culture was added to the medium prepared under different conditions containing various amounts (0, 1, 0,55 g and 1 g) of S. platensis, and the growth was determined throughout fermentation. The effect of fermentation on total phenolic content and antioxidant activity was also investigated. The impact of medium composition and fermentation time were found to be significant on the parameters of pH, color, dry weight, optical density, Lb. acidophilus counts, total phenolic content and antioxidant activity. The maximal Lb. acidophilus count was observed in a heat treatment medium containing 2% glucose + 0,55 g Spirulina platensis. It was determined that glucose addition to the medium and increased Spirulina concentration supported the growth regardless of heat treatment.