Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Duda-Chodak A.,, 2013. Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds. Acta Sci.Pol. Technol. Aliment. 12 (1), 33-40

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 12 (1) 2013 pp. 33-40

Aleksandra Duda-Chodak

Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Poland

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

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.

Keywords: Arthrospira, bacteria, food spoilage, food supplementation, growth inhibition and stimulation, molds, yeasts
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/3_1_2013.pdf

For citation:

MLA Duda-Chodak, Aleksandra. "Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds." Acta Sci.Pol. Technol. Aliment. 12.1 (2013): 33-40.
APA Duda-Chodak A., (2013). Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds. Acta Sci.Pol. Technol. Aliment. 12 (1), 33-40
ISO 690 DUDA-CHODAK, Aleksandra. Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds. Acta Sci.Pol. Technol. Aliment., 2013, 12.1: 33-40.