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    Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina
    (Elsevier Ltd, 2023) Kurt, Habibe; İşleten Hoşoğlu, Müge; Güneser, Onur; Karagül-Yüceer, Yonca
    Fermented 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 proteolytic 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 µM and 22295.4 µM, 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.
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    Optimizations related to the use of Lactobacillus helveticus, Kluyveromyces marxianus in monoculture, and co-culture for production of Spirulina-based fermented products
    (Elsevier, 2025) Öztürk, Naciye; Yay, Cansu; Çınar, Zeynep Özlem; Atalay, Hazal Nazlıcan; Güneser, Onur; İşleten Hoşoğlu, Müge; Boyuneğmez Tümer, Tuğba
    Present study was carried out to optimize certain fermentation parameters when L. helveticus B-4526 and K. marxianus Y-329 were used in monoculture and co-culture in a medium supplemented with dried Spirulina platensis biomass (Spirulina medium). Maximum cell number increase for L. helveticus, K. marxianus in Spirulina medium was calculated as 2.40 and 3.80 log CFU mL-1, respectively. It was observed that proteins were rapidly hydrolyzed by L. helveticus. Consequently, the concentrations of some specific amino acids changed according to product type. The fermented Spirulina (FS) by K. marxianus resulted in higher trimethyl pyrazine content (2636.66 mu g kg- 1) than its unFS counterpart (2088.08 mu g kg- 1). All FS products resulted in increased inhibitory activity on acetylcholinesterase enzyme. FS product by co-culture of both organisms demonstrated a distinct suppressive effect on LPS-induced inflammatory NO secretion in RAW264.7 macrophage cell line. Besides, FS products did not show cytotoxicity in endothelial and macrophage cell lines, therefore presenting more biocompatible nature as compared to their unFS counterparts.