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Subject: search.filters.subject.Arthrospira

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    Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
    (2022-06-13)
    Pan-utai, Wanida
    ;
    Thitiprasert, Sitanan
    ;
    Pornpukdeewattana, Soisuda
    Arthrospira (Spirulina) platensis is a freshwater cyanobacterium that is commercially produced as a food source on a global scale and considered safe for human consumption. After C-phycocyanin (C-PC) extraction, the waste cell residue (WCR) is composed of nutrients with 30% protein content. Here, the potential of WCR as a nitrogen source for Bacillus coagulans cultivation and bioproducts was evaluated. Nitrogen substitute from WCR under different conditions of 20—100 g L<sup>−1</sup> was performed. B. coagulans cultivation was achieved with maximal viable cells at 7.6–9.5 log CFU mL<sup>−1</sup>. Increasing WCR gave decreasing lactate production. The highest lactate production at 27 g L<sup>−1</sup> was achieved from WCR 20 g L<sup>−1</sup>, highlighting the potential use of A. platensis waste biomass residue as a nitrogen source for the growth of lactic acid bacteria and zero-waste biotechnology methodology. The utilization of renewable resources is a crucial step toward developing a sustainable industrial society.
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    Effect of arthrospira microalga fortification on physicochemical properties of yogurt
    (2020-08-01)
    Pan-Utai, Wanida
    ;
    Atkonghan, Jariya
    ;
    Onsamark, Tipakorn
    ;
    Imthalay, Wachiraya
    Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.
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