Impact of water extracts of spirulina (WES) on bacteria, yeasts and molds

Aleksandra Duda-Chodak

Abstract

Background. Due to its chemical composition, Spirulina is widely used as a dietary supplement that exerts positive effects on the human body. It also has the ability to inhibit the growth of cert ain microorganisms, both pathogens that pose a health hazard, as well as those that cause food spoilage in all branches of food industry. The main aim of this study was to determine the impact of water extracts of Spirulina (WES) on the growth of various microorganism both useful and harmful for humans and the economy. Material and methods. The impact of different WES concentrations (0.1, 1.0, 2.5, or 5.0%) on the growth of various bacteria, yeasts and molds was determined by diffusion method on solid medium. Results. It was demonstrated that WES have a diversifi ed impact on microorganisms, depending on the species. The inhibitory activity was shown against Bacillus subtilis, Micrococcus luteus, Rhodotorula, and Penicillium. WES had strong stimulating effect on Alicyclobacillus acidoterrestris and Geotrichum. Moreover, higher concentrations of WES stimulated also the development of mycelium and production of conidiophores by Cladosporium and Aspergillus niger. Conclusions. Inhibitory impact of WES on microorganisms that cause food spoilage may be used in food production. However, the obtained results indicate the need for further studies, particularly in order to evaluate the effect of the WES on microfl ora in the food matrices.
Author Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
Other language title versionsWpływ wodnych ekstraktów spiruliny (WES) na bakterie, drożdże i pleśnie
Journal seriesACTA Scientiarum Polonorum Technologia Alimentaria, ISSN 1644-0730, (B 15 pkt)
Issue year2013
Vol12
No1
Pages33-39
Publication size in sheets0.5
Keywords in PolishArthrospira, bakterie, psucie żywności, suplementacja żywności, zahamowanie i stymulacja wzrostu, pleśnie, drożdże
Keywords in EnglishArthrospira, bacteria, food spoilage, food supplementation, growth inhibition and stimulation, molds, yeasts
Abstract in Polish Ze względu na skład chemiczny, Spirulina jest stosowana powszechnie jako suplement diety, który wywiera korzystne działanie na organizm człowieka.Ponadto Spirulina ma zdolność hamowania wzrostu niektórych mikroorganizmów, zarówno patogenów będących zagrożeniem dla zdrowia, jak i powodujących psucie się produktów wytwarzanych we wszystkich gałęziach przemysłu spożywczego. Głównym celem prezentowanej pracy było określenie wpływu wodnych ekstraktów Spiruliny (WES) na wzrost różnych mikroorganizmów, zarówno użytecznych, jak i szkodliwych dla zdrowia człowieka bądź z ekonomicznego punktu widzenia.
URL http://www.food.actapol.net/volume12/issue/3_1_2013.pdf
Internal identifierWTŻ/2013/15
Languageen angielski
LicenseJournal (articles only); author's original; Other open licence; after publication
Score (nominal)15
ScoreMinisterial score = 10.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 15.0, 26-07-2017, ArticleFromJournal
Citation count*8 (2020-04-05)
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