Use of dried microalgal biomasses to stimulate acid production and growth of Lactobacillus plantarum and Enterococcus faecium in milk

Authors

  • B. Gyenis Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, H-9200 Mosonmagyaróvár, Lucsony u. 15–17.
  • Jenő Szigeti Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, H-9200 Mosonmagyaróvár, Lucsony u. 15–17.
  • N. Molnár Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, H-9200 Mosonmagyaróvár, Lucsony u. 15–17.
  • László Varga Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, H-9200 Mosonmagyaróvár, Lucsony u. 15–17.

Keywords:

Chlorella vulgaris, Spirulina platensis, Enterococcus faecium, Lactobacillus plantarum, milk

Abstract

Microalgae have been commercially cultured for nearly four decades with the main species grown being Chlorella and Spirulina. The effect of dried Spirulina platensis and Chlorella vulgaris biomasses, added at a concentration of 3 g/dm3, on acid production and growth of Lactobacillus plantarum and Enterococcus faecium strains used for feed fermentation purposes was evaluated in milks with total solids contents ranging from 12% to 30%. Our results showed that acid development by and growth rate of L. plantarum and E. faecium were stimulated significantly (P < 0.05) by S. platensis and C. vulgaris, respectively, in all culture media formulations tested. In conclusion, the powdered Chlorella and Spirulina biomasses rich in biologically active compounds are potentially suitable for use in cost-effective production of novel, milk-based fermented feeds.

Author Biography

  • László Varga, Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, H-9200 Mosonmagyaróvár, Lucsony u. 15–17.

    corresponding author
    VargaL@mtk.nyme.hu

References

Andrighetto, C., Knijff, E., Lombardi, A., Torriani, S., Vancanneyt, M., Kersters, K., Swings, J., Dellaglio, F. (2001). Phenotypic and genetic diversity of enterococci isolated from Italian cheeses. J. Dairy Res., 68(2), 303–316. https://doi.org/10.1017/S0022029901004800

Becquet, P. (2003). EU assessment of enterococci as feed additives. Int. J. Food Microbiol., 88(2–3), 247–254. https://doi.org/10.1016/S0168-1605(03)00187-9

Borowitzka, M.A. (1999). Commercial production of microalgae: ponds, tanks, tubes and fermenters. J. Biotechnol., 70(1–3), 313–321. https://doi.org/10.1016/S0168-1656(99)00083-8

Cohen, Z. (1997). The chemicals of Spirulina. In: Vonshak, A. (ed.) Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. Taylor and Francis Ltd., London. 175–204.

Corsetti, A., Gobbetti, M. (2003). Lactobacillus plantarum. In: Roginski, H., Fuquay, J. W., Fox, P. F. (eds) Encyclopedia of Dairy Sciences. Vol. 3. Academic Press & Elsevier Science, Amsterdam, Boston, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo. 1501–1507.

Durlu-Ozkaya, F., Xanthopoulos, V., Tunail, N., Litopoulou-Tzanetaki, E. (2001). Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. J. Appl. Microbiol., 91(5), 861–870. https://doi.org/10.1046/j.1365-2672.2001.01448.x

Flint, S. (2003). Enterococcus faecalis and Enterococcus faecium. In: Roginski, H., Fuquay, J. W., Fox, P. F. (eds) Encyclopedia of Dairy Sciences. Vol. 2. Academic Press & Elsevier Science, Amsterdam, Boston, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo. 904–907. https://doi.org/10.1016/B0-12-227235-8/00144-9

Giraffa, G. (2003). Functionality of enterococci in dairy products. Int. J. Food Microbiol., 88(2–3), 215–222. https://doi.org/10.1016/S0168-1605(03)00183-1

Giraffa, G., Gatti, M., Carminati, D., Neviani, E. (1993). Biochemical and metabolic characteristics of strains belonging to Enterococcus genus isolated from dairy products. Proceedings of the Congress on Biotechnology and Molecular Biology of Lactic Acid Bacteria for the Improvement of Foods and Feeds Quality, Naples, February 23–24.

Kreitlow, S., Mundt, S., Lindequist, U. (1999). Cyanobacteria – a potential source of new biologically active substances. Progress in Industrial Microbiology, 35. 61–63. https://doi.org/10.1016/S0079-6352(99)80098-8

Kurita, H., Tajima, O., Fukimbara, T. (1979). Isolation and identification of nucleosides in Chlorella extract. J. Agr. Chem. Soc. Japan, 53(4), 131–133. https://doi.org/10.1271/nogeikagaku1924.53.4_131

McAllister, T. A., Feniuk, R., Mir, Z., Mir, P., Selinger, L. B., Cheng, K. J. (1998). Inoculants for alfalfa silage: effects on aerobic stability, digestibility and the growth performance of feedlot steers. Livestock Prod. Sci., 53(2), 171–181. https://doi.org/10.1016/S0301-6226(97)00150-4

Mendes, R. L., Nobre, B. P., Cardoso, M. T., Pereira, A. P., Palavra, A. F. (2003). Supercritical carbon dioxide extraction of compounds with pharmaceutical importance from microalgae. Inorg. Chim. Acta, 356. 328–334. https://doi.org/10.1016/S0020-1693(03)00363-3

Sarantinopoulos, P., Andrighetto, C., Georgalaki, M. D., Rea, M. C., Lombardi, A., Cogan, T. M., Kalantzopoulos, G., Tsakalidou, E. (2001). Biochemical properties of enterococci relevant to their technological performance. Int. Dairy J., 11(8), 621–647. https://doi.org/10.1016/S0958-6946(01)00087-5

Shirota, M., Nagamatsu, N., Takechi, Y. (1964). Method for cultivating lactobacilli. U.S. Pat. No. 3,123, 538.

Springer, M., Pulz, O., Szigeti, J., Ördög, V., Varga, L. (1998). Verfahren zur Herstellung von biologisch hochwertigen Sauermilcherzeugnissen. Eur. Pat. No. DE 19,654,614,A1.

Stengel, E. (1970). Anlagentypen und Verfahren der technischen Algenmassenproduktion. Ber. Dtsch. Bot. Ges., 83(11), 589–606. https://doi.org/10.1111/j.1438-8677.1971.tb02311.x

Suzzi, G., Lombardi, A., Lanorte, M. T., Caruso, M., Andrighetto, C., Gardini, F. (2000). Characterization of autochthonous enterococci isolated from Semicotto Caprino cheese, a traditional cheese produced in Southern Italy. J. Appl. Microbiol., 89(2), 267–274. https://doi.org/10.1046/j.1365-2672.2000.01120.x

Varga, L., Szigeti, J., Ördög, V. (1999). Effect of a Spirulina platensis biomass and that of its active components on single strains of dairy starter cultures. Milchwissenschaft, 54. 187–190.

Vescovo, M., Torriani, S., Dellaglio, F., Botazzi, V. (1993). Basic characteristics, ecology and applications of Lactobacillus plantarum: a review. Annali di Microbiologia ed Enzimologia, 43. 261–284.

Webb, L. E. (1982). Detection by Warburg manometry of compounds stimulatory to lactic acid bacteria. J. Dairy Res., 49(3), 479–486. https://doi.org/10.1017/S0022029900022615

Zielke, H., Kneifel, H., Webb, L. E., Soeder, C. J. (1978). Stimulation of lactobacilli by an aqueous extract of the green alga Scenedesmus acutus 276–3a. Eur. J. Appl. Microbiol. Biotechnol., 6. 79–86. https://doi.org/10.1007/BF00500858

Downloads

Published

2005-07-15

Issue

Vol. 9 No. 2 (2005): Acta Agraria Kaposváriensis

Section

Articles

License

Copyright (c) 2005 Gyenis B., Szigeti Jenő, Molnár N., Varga László

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Gyenis, B., Szigeti, J., Molnár, N., & Varga, L. (2005). Use of dried microalgal biomasses to stimulate acid production and growth of Lactobacillus plantarum and Enterococcus faecium in milk. Acta Agraria Kaposváriensis, 9(2), 53-59. https://journal.uni-mate.hu/index.php/aak/article/view/1744

Most read articles by the same author(s)