Fermented biomass of Arthrospira platensis as a potential food ingredient

Jamnik, Polona (author), Mahnič, Nik (author), Mrak, Aleksandra (author), Pogačnik da Silva, Lea (author), Jeršek, Barbara (author), Niccolai, Alberto (author), Masten Rutar, Jasmina (author), Ogrinc, Nives (author), Dušak, Larisa (author), Ferjančič, Blaž (author), Korošec, Mojca (author), Cerar, Ana (author), Lazar, Borut (author), Lovše, Urša (author), Pungert, Tjaša (author), Fabjan, Primož (author), Poklar Ulrih, Nataša (author)

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition. Additionally, water and ethanol extracts were prepared on which total phenolic content, DPPH radical scavenging activity, and cellular antioxidant activity were determined. The maximum increase in LAB count and lactic acid concentration and drop in pH was observed in the first 24 h of fermentation. Total phenolic content and DPPH radical scavinging activity of ethanol extracts increased after fermentation compared with NFB. Ethanol extracts of FB have been shown as a potential source of antioxidants, which efficiently lowered oxidation level in the cells of yeast Saccharomyces cerevisiae, as well as the oxidative damage of lipids. Additionally, the level of non-protein nitrogen increased, indicating higher protein bioavailability, and fat content decreased in comparison with NFB. No presence of pathogenic bacteria and low pH indicate enhancement of FB microbiological stability. Therefore, inclusion of fermented A. platensis into food products could lead to added-value foods based on microalgae.

• Language: English
• Keywords: Arthrospira platensis, lactic acid fermentation, Lactobacillus plantarum, antioxidant activity, microbiological safety, nutritional composition
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2022
• Number of pages: 15 str.
• Numbering: Vol. 11, iss. 2, art. 216
• PID: 20.500.12556/RUL-137042
• UDC: 579.67:582.232:641.1:602.12
• ISSN on article: 2076-3921
• DOI: 10.3390/antiox11020216
• COBISS.SI-ID: 94809603
• Publication date in RUL: 31.05.2022

JAMNIK, Polona, MAHNIČ, Nik, MRAK, Aleksandra, POGAČNIK DA SILVA, Lea, JERŠEK, Barbara, NICCOLAI, Alberto, MASTEN RUTAR, Jasmina, OGRINC, Nives, DUŠAK, Larisa, FERJANČIČ, Blaž, KOROŠEC, Mojca, CERAR, Ana, LAZAR, Borut, LOVŠE, Urša, PUNGERT, Tjaša, FABJAN, Primož and POKLAR ULRIH, Nataša, 2022, Fermented biomass of Arthrospira platensis as a potential food ingredient. Antioxidants [online]. 2022. Vol. 11, no. 2,  216. [Accessed 11 April 2025]. DOI 10.3390/antiox11020216. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=137042

Record is a part of a journal

• Title: Antioxidants
• Shortened title: Antioxidants
• Publisher: MDPI
• ISSN: 2076-3921
• COBISS.SI-ID: 522976025

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 01.02.2022

Secondary language

• Language: Slovenian
• Keywords: mikroalge, mlečnokislinska fermentacija, antioksidativna učinkovitost, hranilna vrednost, biomasa