Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina

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dc.contributor.authorKurt, Habibe
dc.contributor.authorHosoglu, Muge Isleten
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul-Yuceer, Yonca
dc.date.accessioned2025-10-29T11:27:44Z
dc.date.issued2023
dc.departmentGebze Teknik Üniversitesi
dc.description.abstractFermented 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 pro-teolytic 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 mu M and 22295.4 mu M, 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [218M389]
dc.description.sponsorshipThis study funded by The Scientific and Technological Research Council of Turkey (Grant number 218M389). The authors also thank the Gebze Technical University, Gebze Enzyme Recognition Center (Kocaeli, Turkey) for providing laboratory infrastructure and support. The authors would also like to thank the panelists for their participation and contribution during sensory panels.
dc.identifier.doi10.1016/j.foodchem.2022.133994
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcid0000-0002-9028-2923
dc.identifier.pmid36108443
dc.identifier.scopus2-s2.0-85137687340
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133994
dc.identifier.urihttps://hdl.handle.net/20.500.14854/10867
dc.identifier.volume400
dc.identifier.wosWOS:000869188100010
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20251020
dc.subjectSpirulina platensis
dc.subjectLactic acid fermentation
dc.subjectBacillus
dc.subjectAmino acids
dc.subjectprotein
dc.subjectVolatile compounds
dc.subjectOrganoleptic properties
dc.titleInfluence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina
dc.typeArticle

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