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<p>Probiotic-rich foods like kefir are increasingly recognized for their benefits to gut health and overall well-being. This study aimed to improve the functionality and nutritional value of kefir by supplementing it with <i>Dunaliella salina</i>, a microalga rich in bioactive compounds and minerals. The effects of <i>D. salina</i> at 0%, 0.25%, 0.5%, and 1.0% concentrations were evaluated on the growth of bacteria (<i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>,<i> Streptococcus salivarius</i> subsp. <i>thermophilus</i>,<i> Lactobacillus acidophilus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>) before and after fermentation over 22 days of storage. Viscosity decreased over time, and samples with <i>D. salina</i> showed significant reductions in Hunter color parameters (<i>p</i> &lt; 0.05). Principal component analysis effectively differentiated the samples based on their biochemical, nutritional, and physical properties, explaining 99.47% of the total variation. Supplementation with 1% <i>D. salina</i> yielded the highest levels of total solids, proteins, minerals, and essential fatty acids (DHA and EPA). Moreover, 1% supplementation significantly increased the final viable counts of <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>, <i>S. thermophiles</i>, and <i>B. animalis</i> subsp. <i>lactis</i> compared to the control (<i>p</i> &lt; 0.05), while the increase in <i>L. acidophilus</i> was not statistically significant. Sensory evaluation revealed that kefir with 0.25% <i>D. salina</i> maintained consumer acceptability comparable to the control, whereas higher concentrations led to slight but acceptable declines in flavor and appearance. These results confirm that <i>D. salina</i> supplementation can enhance probiotic stability and nutritional quality while maintaining satisfactory sensory attributes, supporting its potential as a functional additive in fermented dairy products.</p> Graphical abstract <p></p>

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Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir

  • 期刊论文

  • 发表日期：

    2025年10月19日

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  • Zina Alajil Alslibi,
  • Abuzer Çelekli,
  • Hüseyin Bozkurt

摘要

Probiotic-rich foods like kefir are increasingly recognized for their benefits to gut health and overall well-being. This study aimed to improve the functionality and nutritional value of kefir by supplementing it with Dunaliella salina, a microalga rich in bioactive compounds and minerals. The effects of D. salina at 0%, 0.25%, 0.5%, and 1.0% concentrations were evaluated on the growth of bacteria (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis subsp. lactis) before and after fermentation over 22 days of storage. Viscosity decreased over time, and samples with D. salina showed significant reductions in Hunter color parameters (p < 0.05). Principal component analysis effectively differentiated the samples based on their biochemical, nutritional, and physical properties, explaining 99.47% of the total variation. Supplementation with 1% D. salina yielded the highest levels of total solids, proteins, minerals, and essential fatty acids (DHA and EPA). Moreover, 1% supplementation significantly increased the final viable counts of L. delbrueckii subsp. bulgaricus, S. thermophiles, and B. animalis subsp. lactis compared to the control (p < 0.05), while the increase in L. acidophilus was not statistically significant. Sensory evaluation revealed that kefir with 0.25% D. salina maintained consumer acceptability comparable to the control, whereas higher concentrations led to slight but acceptable declines in flavor and appearance. These results confirm that D. salina supplementation can enhance probiotic stability and nutritional quality while maintaining satisfactory sensory attributes, supporting its potential as a functional additive in fermented dairy products.

Graphical abstract