Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridSahin, Busra/0000-0002-9358-0889
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridisleten hosoglu, muge/0000-0001-8171-3018
dc.contributor.authorSahin, Busra
dc.contributor.authorHosoglu, Muge Isleten
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul-Yuceer, Yonca
dc.date.accessioned2025-01-27T20:41:12Z
dc.date.available2025-01-27T20:41:12Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractInnovative products produced from various sources through fermentation processes have been a resurgence of interest. This study was designed to determine the performance of fermented Spirulina (FS) products by three different yeast species including Debaryomyces hansenii, Kluyveromyces marxianus and Saccharomyces cerevisiae and investigate the microbial, physicochemical and sensory characteristics of products. The results showed that the increase in yeast cell number was around 3 log after 48 h fermentation in Spirulina medium without additional carbon source. Protein bands with a molecular weight of-51 kDa seemed less visible and bands 14-22 kDa disappeared after 48 h fermentation by K. marxianus showed strong hydrolysis of proteins during fermentation. The amino acid compositions of the three kinds of FS were different also compared to unfermented Spirulina (unFS). Glutamic acid, methionine, lysine, isoleucine and valine became more dominant in FS samples. According to GC-MS analysis, there was a decrease in the concentration of pyrazine, ketone and aldehyde compounds of FS compared to unFS. The flavor notes of seaweed, cardboard, earthy/muddy and cereal/ straw were found to be the highest in unFS than in FS detected by panelists during sensory evaluations. FS by K. marxianus is highly characterized as having the lowest seaweed and umami flavor attributes and higher fermented and rose attributes. Finally, the current study revealed that the potential of Spirulina biomass to be a suitable substrate for yeasts and fermentation of Spirulina with different yeast species led to different kinds of products.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [218M389]; Gebze Technical University, Gebze Enzyme Recognition Center (Kocaeli, Turkiye)
dc.description.sponsorshipThis research was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) with project number 218M389. The authors want to thank TUBITAK for their financial support. The authors also thank the Gebze Technical University, Gebze Enzyme Recognition Center (Kocaeli, Turkiye) for their laboratory infrastructure and supports.
dc.identifier.doi10.1016/j.fbio.2022.101691
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85128843011
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101691
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24064
dc.identifier.volume47
dc.identifier.wosWOS:000821125700006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSpirulina platensis
dc.subjectYeast fermentation
dc.subjectTotal and free amino acids
dc.subjectVolatile organic compounds
dc.subjectSensory evaluation
dc.titleFermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations
dc.typeArticle

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