A review of the use of cyanobacteria in increasing effects of prebiotic and probiotic on food

Subject Areas : Industrial Food Microbiology

Seyed Amir Ali  Anvar ¹ (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Bahareh  Nowruzi ² (Department of Biology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran)

Received: 2021-11-01 Accepted : 2022-02-02 Published : 2022-09-23

Keywords: Probiotic, Prebiotic, Lactic acid bacteria, Microalgae,

Abstract :

Probiotics have been a good and healthy food source for humans for centuries. In the meantime, microalgae are always considered useful dietary supplements. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria. In fact, as the number of live probiotics in the diet increases, consumers will receive more probiotics at the time of consumption. In this review article, we tried to investigate the effect of probiotics and prebiotics on the use of microalgae supplements on various fermented dairy products. In addition, by reviewing the latest available articles, the effect of using microalgae supplements on the physiological, chemical and microbiological properties and sensory of dairy products were examined.