Viability of Lactobacillus acidophilus in Sinbiotic Ultrafiltration White Cheese Containing Powdered Menthe longifolia L. and Spirulina platensis

Enrichment of foods leads to improve the health of both individuals and society. In this research, Spirulina platensis was used in the enrichment of ultrafiltration white cheese in order to study its effect on the viability of Lactobacillus acidophilus. For havin medical, anti-microbial, and anti-oxidant properties, Menthe longifolia was used in the production of this cheese as a flavorable. Spirulina platensis was used in the early stages of the production process, and was added to cheese at the concentrations of 0, 0.3, 0.5, 0.8%w/w. Spirulina’s incorporation on the viability of Lactobacillus acidophilu in ultrafiltration cheese containing 0.5, 1% Menthe longifolia was also investigated. The cheese samples were stored at 4°C, and taken for experiments at 1, 15, 30 and 45 days of the refrigerated storage. The results showed that by adding the microalga biomass of Spirulina platensis in cheese samples containing powdered Menthe longifolia L., the viability of Lactobacillus acidophilus increased significantly during the storage time (P<0.05). The effect of 0.8% S.platensis powder’s addition on the viablity of probiotic bacteria was greater than that of the 0.3 and 0.5% additions. After 45 days of storage at 4°C, the numbers of probiotic bacteria in all of the cheese samples were in the range of the numbers of the recommended therapeutic products. The sensory analysis was also performed for the cheese samples. The sensory scores of the 0.3% Spirulina powder added cheese samples at both concentrations of Mentha longifolia L. (0.5&1%) were better than those of the 0.5 and 0.8% Spirulina powder additions. This study according to the good health and nutritional properties of microalgae Spirulina platensis and the possitive effects on viability of Lactobacillus acidophilus was applied for the enrichment of ultrafiltration cheese. addition of Menthe longifoli L. powder into the cheese samples containing of powdered microalgae at two concentrations (0.5&1%) led to overcome this concern about decreasing of sensory acceptability.