Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of Feta-type cheese as functional food

Functional foods have raised within the industrial production era due to the increasing consumers demand for nutritious and safe foods with health benefits, particularly of natural origin. In this context, microalgae have become an innovative and promising resource of nutritional supplements as they are commercially cultivated to produce valuable compounds, including protein, pigments, lipids, essential amino acids, monounsaturated and polyunsaturated fatty acids, carotenoids, steroids and vitamins, among others. Specifically, Spirulina platensis which has recognized as safe (GRAS) for human consumption, provides important properties such as anti-cancer and anti-hypertensive activity, immune system enhancement, high content of antioxidants, vitamins and trace elements and belongs to the category of superfoods. Concerning the above the main target of the current study was to produce a novel functional Feta-type cheese with incorporated Spirulina platensis and study its effect on microflora and physicochemical properties of produced cheeses. Feta cheese was prepared with pasteurized goat (30%) and sheep (70%) milk. The effects of S. platensis at 0%, 0.25%, 0.5%, and 1% was studied during manufacture and storage (4^oC) of Feta-type cheese for 90 days and compared with commercial Feta cheese. Growth and viability of Lactobacilli and Lactococci was reported higher in cheese samples containing spirulina as a result the starter culture (lactic acid bacterial culture) used in Feta cheese production is not disturbed can be even enhanced by the presence of microalgae. Specifically, S. platensis showed a positive effect on the growth of lactobacilli while lactococci viability was detected enhanced in cheese sample with incorporated spirulina. In addition, no pathogenic or possible spoilage microorganisms were detected after the 30^th day of production. The protein content of cheese with incorporated spirulina was increased. Finally, incorporation of spirulina significantly affected the color and mouthfeel of produced cheeses while moisture was detected higher as the content of spirulina increased. To conclude, Spirulina platensis has great industrialization potential as an additive in dairy products and especially ones produced by Lactobacilli as starter cultures while enhancing products nutritional value in parallel.