نوع مقاله : مقاله پژوهشی انگلیسی
نویسندگان
1
1 Department of Nutrition and Agri-food Technology, Faculty of Nature and Life Sciences,Laboratory of Improvement and Valorization of Local Animal Productions, Institute of Veterinary Sciences, University of Tiaret, Tiaret 14000, Algeria
2
Department of Biology, Faculty of Nature and Life Sciences. Laboratory of Improvement and Valorization of Local Animal Productions, Institute of Veterinary Sciences, University of Tiaret, Tiaret 14000, Algeria
3
Department of Biology, Faculty of Nature and Life Sciences, University of Tiaret, Tiaret 14000, Algeria
4
Laboratory of Improvement and Valorization of Local Animal Productions, Institute of Veterinary Sciences, University of Tiaret, Tiaret 14000, Algeria.
5
Laboratoire de Recherche Sciences et Environnement: Bioressources, Géochimie-Physique Législation et Développement Socio-Economique, Department of Life Sciences, Faculty of Sciences and Technology, University of Tamanghasset, BP10034-Sersouf,
10.22067/ifstrj.2026.99209.1598
چکیده
Arthrospira platensis (Spirulina) is generating great scientific interest due to its high biological and nutritional value. The increasing demand for fermented products opens up new perspectives for their use as natural ingredients or as a growth stimulant for probiotic bacteria in food formulations. This study focuses on the valorization of local BEHATAM spirulina by fermenting it with a probiotic lactic acid bacterium, Lactiplantibacillus plantarum TFW3, isolated from traditional fermented wheat, while evaluating the effect of this lactic acid fermentation on the functional properties of spirulina, particularly its antioxidant activity, as well as on the growth of the probiotic bacterium used. The enumeration of the Lb. plantarum TFW3 strain and pH measurements were determined during fermentation. Moreover, the concentrations of phenolic compounds and flavonoids from the fermented and unfermented spirulina liquids by Lb. plantarum TFW3 were evaluated using colorimetric techniques. The antioxidant activity was measured using the ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH•) methods. The obtained results revealed that the growth of Lb. plantarum TFW3 in the medium containing spirulina was maximal after 24 h of fermentation. The highest levels of total phenolic compounds and flavonoids were recorded after 48 h of fermentation, reaching 81.81 ± 2.9 mg vs 55.09 ± 4.6 mg GAE/g and 7098.06 ± 2.9vs 3384.2 ± 2.53 µg QE/g, respectively, compared to those of unfermented spirulina. At the same time, the ability to scavenge the DPPH• radical, is improved after 72 h of fermentation, with an inhibition percentage ranging between 13.25± 0.36% and 18.05± 0.31%. Furthermore, the ferric reducing activity of fermented spirulina was higher after 48 h compared to the control. These results suggest that lactic acid fermentation of local spirulina allows for the creation of new functional food products.
کلیدواژهها
موضوعات
