Effect of Dunaliella salina on enhancing viability of probiotic and the nutritional value

Yıl 2021, Sayı: 28, 1309 - 1311, 30.11.2021

Zina Alajil Alslibi , Abuzer Çelekli , Hüseyin Bozkurt

https://doi.org/10.31590/ejosat.1013107

Cited By: 1

Öz

Probiotics are known healthy exporters for humans utilized as diet supplements. Most types of probiotics like Lactobacillus applied in milk products possess various health benefits. Recently, fermented milk products contribute to the health of natural food and enhance intestinal microorganisms with the presence of lactic acid bacteria. As well as fermented milk products like kefir, ayran and yoghurt are supplement-power food is famous to be one of the most common of the best traditional fermented milk products in the world. Promoting the viability of probiotics like Lactobacillus acidophilus and Bifidobacterium with Dunaliella salina in fermented milk is an important issue. Nutrients consider as food components that could not be synthesized in our body such as vitamin C or could be synthesized that requires a specific factor in a certain state of affairs that be absent or not enough as some of the amino acids, vitamins and fatty acids as algae. The growing bodies of researches has applied on the biosynthetic ways of β-carotene in plants for perfection human health and nutrition and enhancing plant tolerance in hard environments. The effect of Dunaliella salina addition on the viability of probiotics bacteria in fermented milk through additions and storage time is a substantial issue. Thus, it is deemed as a “functional food”. The aim of this study is to investigate the activity of probiotics and enhancing the nutritional value of fermented milk by adding Dunaliella salina.

Anahtar Kelimeler

Dunaliella salina, Fermented milk, Probiotic bacteria, Algae, Functional food.

Destekleyen Kurum

fen bilmeleri enstitüsü

Proje Numarası

593

Teşekkür

thank for Gaziantep üniversitesi for supporting.

Kaynakça

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