Physicochemical Properties, Bioactive Compounds and Antioxidant Activity of Kareish Cheese Fortified with Spirulina platensis

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1 Worl Journl of Diry & Foo Sienes 12 (2): 71-78, 2017 ISSN X IDOSI Pulitions, 2017 DOI: /iosi.wjfs Physiohemil Properties, Biotive Compouns n Antioxint Ativity of Kreish Cheese Fortifie with Spirulin pltensis Alzhr Mohme Irhem Drwish Deprtment of Diry, Fulty of Agriulture, Assiut University, Assiut, Egypt Astrt: Spirulin hs positive effet of humn helth, the originl hemil omposition inrese the nutritionl ontent. The im of this stuy ws to evlute the effets of the inorportion of Spirulin pltensis on properties of Kreish heese. Kreish heese ws fortifie with S. pltensis in smll grin shpe t three levels: 0.5, 1 n n smple without S. pltensis ws me s ontrol. Orgnolepti properties, proximte omposition, iron, totl phenoli ompouns, totl flvonois, -rotene, DPPH, olor prmeters n texture profile of Kreish heese fortifie with S. pltensis were etermine. Aition of S. pltensis to Kreish heese resulte n inrese (P<0.05) in protein, ft, sh, iity, iron, totl phenols, totl flvonois, -rotene, DPPH n enhne the texture profile of Kreish heese fortifie with S. pltensis when ompre with ontrol. Among the smples fortifie with S. pltensis the pnelists preferre Kreish heese smples enrihe with S. pltensis (espeilly 1% level). Also, ition S. pltensis in smll grin shpe not power on heese ws preferre y pnelists euse mke Kreish heese like Roquefort heese. Consequently, on the sis of these results S. pltensis in smll grins shpe enrihe heese my hve gret potentil for the inustry to evelop the shpes, texture n funtionl prouts. Key wors: Kreish Cheese Spirulin pltensis Totl phenoli ompouns Totl flvonois -rotene DPPH INTRODUCTION hve n mino i profile tht ompres well with egg, notly ontining ll of the essentil mino is (EAA) One of the most importnt helth prolems in tht humns nnot synthesize n must otin from eveloping ountries is tht lot of people suffers from foos [7]. Spirulin mirolge iomss hs iologil mlnutrition. So, mny foo mnufturers use itives enefits suh s ntioxint, nti-oesity, ntito rise the nutritionl vlue of prouts. In the lst yers inflmmtory n ntirinogen [8, 9]. Spirulin ontins mirolge iomss for supplemente foo pplitions phenoli n flvonois ompouns [10] Spirulin hs hve evelope signifintly [1]. Mirolge is the est high pigments ontent whih improve the ntioxint prouts in the future euse they o not nee rle tivity [11]. Also, Spirulin ontine -rotene whih ln n hve iotive nutrient n energy ompouns n neutrlize free ril sustnes in humn oy [12] whih promote helth n prevent from hroni isese whih n promote the existene of egenertive iseses [2]. Aitives mirolge for helthy foos hve 1 [13], they foun tht 6 mg n reue ner risk for inrese over the lst two ees [3]. In 1950, the humn [14, 15]. Women on weight loss iets typilly o Unite Sttes n Jpn egn the experimentl not get enough iron n n eome nemi, it is lso ultivtion of Spirulin to investigte its hemil essentil for strong re loo ells n helthy immune omposition n possile inustril pplitions. In 1970 system. Spirulin hve iron twie s sorle s the the nutritionl n meiinl stuies on Spirulin hve form of iron foun in vegetles [16]. S.pltensis hs proliferte [4], it n e suitle soure of protein for proioti effiieny of for lti i teri [17]. mlnourishe people [5]. Spirulin hve protein ontent S.pltensis hs ntifungl effet of Aspergillus niger, s high s 55% to 70% of the totl ry weight [6], lso Aspergillus flvus, Aspergillus fumigtus, Cni Corresponing Author: Alzhr Mohme Irhem Drwish, Deprtment of Diry, Fulty of Agriulture, Assiut University, Assiut, Egypt. E-mil: zhrrwish@yhoo.om. 71

2 Worl J. Diry & Foo Si., 12 (2): 71-78, 2017 tropilis, Cni lins n Cni glrt n hs ntimiroil effet of Billus sutilis, B. ereus n Esherihi oli [18] n some humn pthogens [19]. Aition of spirulin ws onsiere s the est onentrtion for soft heese gve signifint effet to protein, wter, ft, -rotene n texture [13]. Kreish heese is one of the importnt prt of onsumer iet n known s populr lol in Egyptin ities, sometimes it onsume more thn one times y [20]. Little reserhes hve een stuie the pplition of Spirulin on heese n ll reserh e Spirulin in power shpe tht se green heese whih not eptle for most onsumers. The urrent stuy e smll grins of S. pltensis to Kreish heese n evlute effets on orgnolepti properties, proximte omposition, iron, totl phenols, totl flvonois, -rotene, DPPH, olor prmeters n texture profile n then etermine the mximum onentrtion of S. pltensis tht n e e to the prout, thus, will e eptle for onsumption. MATERIALS AND METHODS Mterils: Psteurize ufflo skim milk n slt were purhse from the lol mrket in Assiut, Egypt. Commeril yoghurt ulture ontining Streptoous thermophiles n Ltoillus elruekii susp. ulgrius ws use for mnufturing of Kreish heese S. pltensis were purhse from DXN Egypt ompny, Ciro, Egypt. Methos Cheese Prepring: Kreish heese proue oring to Aou-oni [21]. Bufflo s skim milk ws hete to 85 C for 15 se n oole to C. Ative strters of S.thermophilus n L. ulgrius (3% w/w) stirre well n hel until to ogulte. Cutting ogultes to smll mouls of heese n ivie it into four portions, s follows: The first portion ws kept untrete (ontrol). The seon, thir n fourth portions put, 1% n smll grins of S. pltensis, respetively with ition (, w/v of milk) soium hlorie for ll portion etween heese lyers n left tell whey rin into smll heese t room temperture for 4 5 h. Cheese loks were monitore to ifferent nlyses fter overnight storge t 5º ± 1 C. Proximte Anlysis: Kreish smples were nlyze for titrtle iity (T.A), ft, protein n sh ontents s esrie in A.O.A.C. [22], iron ws etermine s Jkson [23], -rotene nlysis s esrie in Costhe et l. [24]. Phenoli, Totl Flvonoi Contents n Antioxint Ativity y Ril DPPH Svenging Ativity of Kreish Cheese: Twenty grms of Kreish heese were extrte using petroleum ether, tetrhyrofurn n methnol in suession using soxhlet pprtus oring to the methos of Rooplth n Nir [25] with some moifitions. Eh extrt otine following extrtion step ws filtere using filter pper Whtmn No 1, rie using rotry evportor n the yiel of eh extrt thus otine ws reore. Different extrts were reonstitute in 10 ml imethylsulfoxie (DMSO) n store uner nitrogen t -30 C till further use the totl phenoli ontent ws etermine oring to the Folin- Ciolteu proeure [26]. Briefly, the extrt (500 µl) ws trnsferre into test tue n oxiize with the ition of 250 µl of Folin-Ciolteu regent. After 5 min, the mixture ws neutrlize with 1.25 ml of 20% queous N2CO 3 solution. After 40 min, the sorne ws mesure t 725 nm ginst the solvent lnk. The totl phenoli ontent ws etermine y mens of lirtion urve prepre with Glli i n expresse s µg of Glli i equivlent (GAE) per ml of smple. The totl flvonoi ontent ws etermine oring to Zili et l. [26]. Briefly, 250 µl of 5% NNO 2 ws mixe with 500 µl of extrt. After 6 min, 2.5 ml of 10% AlCl 3 solution ws e. After 7 min, 1.25 ml of 1 M NOH ws e n the mixture ws entrifuge t 5000 g for 10 min. Asorne of the superntnt ws mesure t 510 nm ginst the solvent lnk. The totl flvonoi ontent ws expresse s µg of tehin equivlent (CE) per ml of smple. Free ril svenging pity ws etermine using the stle 1,1-Diphenyl-2-piryl-hyrzyl (DPPH ) oring to Hwng et l. [27]. The finl onentrtion ws 50 µm for DPPH n the finl retion volume ws 3.0 ml. The sorne t 517 nm ws mesure ginst lnk of pure methnol t 60 min. Perent inhiition of the DPPH free ril ws lulte y the following eqution: Inhiition (%) = 100 (A -A )/A ontrol smple ontrol where: A ontrol is the sorne of the ontrol retion (ontining ll regents exept the test ompoun). Asmple is the sorne of the test ompoun. Also, the ntioxint tivity ws etermine y mens of lirtion urve prepre with Trolox n expresse s mg of Trolox equivlent (TE) per unit (volume or weight) of smple. 72

3 Worl J. Diry & Foo Si., 12 (2): 71-78, 2017 Mesurement of the Color of Kreish Cheese: Hunter olor prmeter: Chnges in Hunter olor prmeter (L, &) of ifferent lens (flours) were followe up using Tristimulus Color Anlyzer (Hunter, L Sn XE, Reston, Virgini) with stnr white tile. Texture Profile Anlysis: Texture profile nlysis ws performe on heese smples using the oule ompression test (Multi test 1 Memesin, Foo Tehnology Corportion, Slinfol, W. Sussex, UK). Experiments were rrie out y ompression test tht generte plot of fore (N) versus time (s). A 25- mmimeter perplex onil-shpe proe ws use to perform the nlysis t five ifferent points on the smple st surfe. In the 1 stge, the smple ws ompresse y 80% of their originl epth t spee of 2 m/min uring the pretest, ompression n the relxtion of the smple. From the fore time urve, the following prmeters were etermine oring to the efinition given y the IDF [28]; st Hrness (N) = mximum fore of the 1 ompression n Cohesiveness = re uner the 2 ompression/ re st uner the 1 ompression (A 2/A 1) Ahesiveness (N.s) = negtive re in the urve. n Springiness (mm) = length 2 ompression/ length st 1 ompression (L 2/L 1) Gumminess (N) = Hrness ohesiveness Chewiness (mm) = gumminess springiness Orgnolepti Chrteristis of Kreish Cheese: Fifteen pnelists (7 mles n 8 femles, ge etween 25 n 45 yers) who hve experiene with white heese n regulrly use its esriptive voulry, were prtiipte. The heese smples were sore for olor n pperne (15 points), flvor (50 points), oy n texture (35 points) n over ll eptility (100 points) oring to IDF [29]. Pnel memers were lso instrute to report ny efets or unplesnt flvor. Sttistil Anlysis: Sttistil nlysis of experimentl t ws performe y nlysis of vrine (ANOVA) prouers using IBM SPSS sttistis version 21 progrm to exmine sttistil signifine ifferenes of experimentl t. Results were onsiere sttistilly signifint when p < Men ± stnr evition vlues were lso presente. RESULTS AND DISCUSSION Orgnolepti Properties of Kreish Cheese Fortifie y S. Pltensis: Dt presente in Tle 1 show tht the orgnolepti properties of Kreish heese fortifie with. n smll grins of S. pltensis. The olor n pperne oserve ifferene (p< 0.05) mong of Kreish heese smples fortifie with S. pltensis. The onentrtion S. pltensis reore the highest sore mong the Kreish heese fortifie S. pltensis smples tht my ue to inresing mirolge uses rken of Kreish heese n eresing uses light green olor. Furthermore, the mnufture Kreish heese y using smll grins of S. pltensis ws preferre y pnelists euse the olor of Kreish heese fortifie with mirolge ws like Roquefort heese. Inresing mirolge thn uses rken of Kreish heese n onsumers rejete of primry experiment. The flvor of Kreish heese fortifie with S. pltensis hve signifintly (p< 0.05) ifferent mong the Kreish heese smples exept etween ontrol smple n smple ontining S. pltensis there is no signifintly (p>0.05) ifferenes etween them. The oy n texture of Kreish heese fortifie with S. pltensis hve signifintly (p< 0.05) ifferent mong the Kreish heese smples. Kreish heese fortifie with%1.5 S. pltensis reore the highest sore of oy n texture tht ue the reution of wter n inrese of ry mtter y S. pltensis [30]. Overll eptility of Kreish heese fortifie with 1% S. pltensis gine the highest sores thn fortifie with n S. pltensis tht ue to light green olor n rk green [31]. Generlly, ll Kreish heese smples h goo orgnolepti properties, ut the most preferle one ws the Kreish heese fortifie with 1% S. pltensis. Proximte Anlysis of Kreish Cheese Fortifie y S. Pltensis: The ontents of protein, ft, sh, iity n iron ontents in Kreish heese smples re shown in Tle 2. Aoring to Pr et l. n Beheshtipour et l. [32, 33] S. pltensis is goo soure of proteins (60 70% of its ry weight). Tle 2 shows tht inresing in the S. pltensis inreses (P<0.05) the ontent of protein in the Kreish heeses. The highest ontent of protein ws in Kreish heese with S. pltensis, the inresing of protein with inresing S. pltensis ue to the high protein ontent in S. pltensis [34] whih rnge from 55% to 75% [35], 6% to 62% [36], 60% to 71% [3], 73

4 Worl J. Diry & Foo Si., 12 (2): 71-78, 2017 Tle 1: Orgnolepti properties of Kreish heese smples fortifi y Spirulin iomss (men ±stnr evition) Level of (S. pltensis) Color & Apperne Flvor Boy & Texture Over ll eptility Orgnolepti sores ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.69,, Vlues in the sme olumns hving ifferent supersripts re signifintly ifferent (p<0.05) Tle 2: Proximte nlysis of Kreish heese smples fortifi y Spirulin iomss (men ±stnr evition) Level of (S. pltensis) Protein (%) Ft (%) Ash (%) Aiity (%) Iron (Mg/100gm) 13.34± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.01,, Vlues in the sme olumns hving ifferent supersripts re signifintly ifferent (p<0.05) Tle 3: Totl Phenoli ompouns, totl Flvonois, -rotene n DPPH of Kreish heese smples fortifi y S. pltensis (men ±stnr evition) Level of (S. pltensis) Totl Phenols (mg GAE/100g) Totl Flvonois (mg CE/100g) -rotene (mg/100g) DPPH (mg TE/100g) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.15,, Vlues in the sme olumns hving ifferent supersripts re signifintly ifferent (p<0.05) 69% to 74% [37]. Other stuies reporte tht ition of Compouns, Totl Flvonois, -Crotene n DPPH of Spirulin hs inrese signifintly (P<0.05) the protein ontent in ynoteril heeses [30] n in yogurt [38]. Kreish Cheese Fortifie y S. Pltensis: The phenoli n flvonoi ompouns show extensive enefits to The ft ontent of Kreish heese fortifie y Spirulin mirolge iomss (, 1% n ) hs signifint ifferent (P < 0.05) this my e ue to the ft ontent in Spirulin 2.64% [37]. The Aiity of Kreish heese fortifie y S. pltensis (0.5, 1 n ) inrese (p<0.05) when S. pltensis ws e, this my e ue to the ft tht the Spirulin iomss stimulte the growth humn helth with vrious enefiil phrmologil effets like ting s ntioxint [41]. Totl Phenoli ompouns n flvonoi ontent of Kreish heese fortifie y S. pltensis showe in Tle 3. The totl phenoli n flvonoi ontents were foun to e lower ±0.23 mg GAE/100g n 3.361±0.03 mg CE/100g in ontrol Kreish heese, respetively, while of strters [38, 39]. Bhowmik et l. [17] reore tht Kreish heese ontin S. pltensis sore S. pltensis enhne the growth of lti i teri ±0.27 mg GAE/100g n 6.391±0.21 mg Antimiroil effet of S. pltensis on pthogeni teri CE/100g, respetively (Tle 3). The totl phenis n n ntifungl effet [18] use enhne the growth of flvonoi ontents signifintly (p<0.05) inrese lti i teri.the sh ontent of Kreish heese hs with n inrese of the ontent S. pltensis. These signifint ifferene (P <0.05) with inresing of results re in greement with Mine et l., [10] Who reporte tht Spirulin h reltively higher provitmin Spirulin iomss ition (P < 0.05). The inresing of A onentrtion [42]. The present stuy foun tht sh in Kreish heese ue to reltively high sh ontent ing S. pltensis use signifintly inresing of S. pltensis 10.66% to 11.56% [13]. Nutritionl (P<0.05) of -rotene in Kreish heese fortifie y reserhes reore tht sorption iron from S. pltensis S. pltensis tht ue to Spirulin hs high mount of ws etter thn ny other supplements; so, it is signifying -rotene 26.74% [13]. Other stuie hve use up to suffiient soure for women [40]. The iron ontents in 5% (w/w) Spirulin for fortifition hoolte r to Kreish heeses fortifie y S. pltensis re given in inrese its -rotene ontent [43]. The -rotene Tle 2. The iron levels were signifintly inrese ontent in Kreish heese fortifie y Spirulin (P<0.05) in ll Kreish heeses smples with inrese S. iomss ws , n mg/100g in smples pltensis. The onentrtion of S. pltensis mke ontining 0.5, 1.0 n Spirulin iomss, the signifint inrese (P<0.05) of iron thn tht ourre respetivly. Foo n Agriulture Orgniztion in smples n 0.1%. 1 reporte tht intke 6 mg from -rotene n reue 74

5 Worl J. Diry & Foo Si., 12 (2): 71-78, 2017 Tle 4: Color prmeters of Kreish heese smples fortifi y S. pltensis (men ±stnr evition). Level of (S. pltensis) L* * * E 95.80± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.19,, Vlues in the sme olumns hving ifferent supersripts re signifintly ifferent (p<0.05) Tle 5: Texture Profile Anlysis of Kreish heese smples fortifi y S. pltensis (men ±stnr evition) Level of (S. pltensis) Hrness N Cohesiveness (B/A re) Springiness mm Gumminess N Chewiness N/m 4.4± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.10,, Vlues in the sme olumns hving ifferent supersripts re signifintly ifferent (p<0.05) humn ner risk [14]. Aeptle mehnism whih erese y inresing mounts S. pltensis. The ntioxints inhiition is lipi peroxition y free ril * vlue whih initing yellowness, rnge from 5.78 to svenging. Antioxints ffete on DPPH ril 7.79 in Kreish heese fortifie y S. pltensis smples svenging ue to their hyrogen onting ility [44]. * the ontrol Kreish heese showe the lowest vlues Tle 3 showing Kreish heese fortifie y S. pltensis 7.33 n the vlue inrese y inresing mounts of h higher ntioxint tivity thn ontrol Kreish S. pltensis. Overll, the present stuy showe tht heese. The DPPH ril svenging tivity of ontrol ition S. pltensis to Kreish heese smples erese Kreish heese ws (mgte/100g) inrese the * n L* vlue n inrese in * vlue y grully s e 0.5, 1 n S. pltensis whih inresing mount of S. pltensis. vlues 4.395, n (mgte/100g), respetively. The inrese in ontent of hlorophylls my e use the Texture Profile Anlysis of Kreish Cheese Fortifie y in the free ril svenging [45]. S. Pltensis: The texture profile nlyses of Kreish heese fortifie y S. pltensis re oserve in (Tle 5). The Color Evlution of Kreish Cheese Fortifie y S. pltensis: Color of prouts effet the qulity properties of them n it is very importnt ftor for The texture profile nlyses Kreish heese fortifie with S. pltensis were signifint (p<0.05) effet mong ll Kreish heese whih fortifie y S. pltens. Hrness, onsumer's pereptions euse, there is iret reltion ohesiveness, gumminess n hewiness vlues reore etween the olor n onsuming eptne of foo inrese with inresing S. pltensis to Kreish heese prouts [15] espeilly iry prouts [46]. For these ut springiness vlues reore erese. Hrness resons olornts prouts hve inrese in the resent inrese from 4.4±0.59N in ontrol Kreish heese to yers. Color properties of Kreish heese fortifie y 4.9±0.59N in Kreish heese ontining S. pltens. S. pltensis smples re shown in (Tle 4). L* vlues, The hrness inrese in Kreish heese with inresing initing rightness rnge from to for of S. pltensis tht ue to reution of wter n inrese Kreish heese fortifie y S. pltensis. The highest L* of ry mtter [30]. This results greement with Ki Jeon [47] vlues ws oserve in ontrol smple whih erese who reporte tht the rheologil properties were signifintly y inresing mounts of S. pltensis. signifintly ifferene on heese s e mirolge Kreish heese ontining S. pltensis ws greenish 0.3%, M. longifoli L. In the present stuy texture this my e ue to the green olor of S. pltensis whih nlysis showe tht Kreish heeses fortifie y of S. hnge the olor of Kreish heese (Tle 4). These pltens t 1.0 n enhne the evelopment results re in greement with Ki Jeon [47] who stuie of texture hrteristis. the effet of ition Chlorell on heese olor. The effetive of olor ue to whiteness reution is relte to CONCLUSION S. pltensis mirolge onentrtion [30]. The * vlues, initing reness it rnge from to in Kreish The results reporte tht ition of 0.5, 1% n heese fortifie y S. pltensis. The ontrol n fortifie S. pltensis to Kreish heese hve signifint effet of Kreish heese y S. pltensi showe negtive * vlues protein, -rotene n ntioxint tivity thn in the 75

6 Worl J. Diry & Foo Si., 12 (2): 71-78, 2017 ontrol Kreish heese smple. Texture profile show 11. Brkllh, M., M. Dmmk, I. Louti, F. Hentti, B. ifferenes (P<0.05) mong Kreish heese fortifie with S. pltensis ompre with the ontrol smple. Pnelists were preferre Kreish heese smples enrihe with S. pltensis smll grin (espeilly 1% level) euse heese ws like Roquefort heese. Consequently, on the sis of these results S. pltensis smll grins enrihe heese my hve gret potentil for the heese inustry to evelop the shpes, texture n funtionl prouts. REFERENCES 1. Hoseini, S.M., K. Khosrvi-Drni n M.R. Mozfri, Nutritionl n meil pplitions of Spirulin mirolge. Mini Rev. Me. Chem., 13: Vz, B.S., J.B. Moreir, e M.G. Moris n J.A.V. Cost, Mirolge s new soure of iotive ompouns in foo supplements. Curr.Opin. Foo Si., 7: Spolroe, P., C.C. Jonis, E. Durn n A. Ismert, Commeril Applition of Mirolge. Review J. Biosi n Bioeng., 101(2): Hyshi, K., Clium-Spiruln, n inhiitor of envelope virus replition, from lue-green lg Spirulin. J. Nt. Pro, 59: Moris, M.G., M.Z. Mirn n J.A.V. Cost, Bisoitos e hoolte enriqueios om Spirulin pltensis: rteri stis fi sioqui mis, sensoriis e igestiilie. Aliment Nutr, 17: Shh, N.P., Funtionl foos from proiotis n preiotis. Foo Tehnol, 55(11): Wells, M.L., P. Potin, J.S. Crigie, J.A. Rven, S.S. Merhnt, K.E. Helliwell, A.G. Smith, M.E. Cmire n S.H. Brwley, Alge s nutritionl n funtionl foo soures: revisiting our unerstning. Journl of Applie Phyology, 29(2): Guees, A.C., C.R. Bros, H.M. Amro, C.I. Pereir n F.X. Mlt, Mirolge n ynoteril ell extrts for use s nturl ntiteril itives ginst foo pthogens. Int. J. Foo Si. Tehnol., 46: Pngestuti, R. n S.K. Kim, Biologil tivities n helth enefit effets of nturl pigments erive from mrine lge. J. Funt.Foos, 3: Mine, R., M. Brsovenu, M.N. Greu n M.R. Nemtmu, Preliminry Stuies on Irrite Spirulin. Rom. J. Phys., 51(1-2): Hrih, T. Mehihi, M.A. Ayi, I. Fenri, H. Atti n S. Aelkfi, Effet of Spirulin pltensis fortifition on physiohemil, texturl, ntioxint n sensory properties of yogurt uring fermenttion n storge. LWT-Foo Siene n Tehnology. 12. Khoo, H.E., K.N. Prs, K.W. Kong, Y. Jing n A. Ismil, Crotenois n Their Isomers: Color Pigments in Fruit n Vegetle. Moleules. 16: Agustini, T.W., W.F. M'ruf, M.S. Wiyt n S.B. Hiynto, Applition of spirulin pltensis on ie rem n soft heese with respet to their nutritionl n sensory perspetives. Jurnl Teknologi, 78(4-2): Foo n Agriulture Orgniztion, Fisheries n quulture irulr No. 1034: A Review on Culture, Proution n Use of Spirulin s Foo for Humns n Fees for Domesti Animls n Fish. Rome: FAO. 15. Gheni, M. n L. Roomini, Review for pplition n meiine effets of Spirulin, Spirulin pltensis mirolge. Journl of Avne Agriulturl Tehnologies, 3(2): Henrikson, R., Spirulin: Worl Foo, How This MiroAlge n Trnsform Your Helth n Our Plnet, pp. 195,Ronore Enterprises, Hwii. 17. Bhowmik, D., J. Duey n S. Mehr, Proioti effiieny of Spirulin pltensis-stimulting growth of lti i teri. Worl J. Diry Foo Si., 4(2): Ushrni, G., G. Srinivsn, S. Sivskthi n P. Srnrj, Antimiroil Ativity of Spirulin pltensis Solvent Extrts Aginst Pthogeni Bteri n Fungi. Avnes in Biologil Reserh, 9(5): Ahsn, S., M.S. Arefin, J.L. Munshi, M.N. Begum, M. Mlih n S. Rhmn, In vitro ntiteril tivity of Spirulin pltensis extrts ginst linil isoltes of Slmonell enteri serovrs Typhi n Prtyphi (SUBP03). Stmfor Journl of Miroiology, 5(1): A-Ehmi, A.M., Proution of Funtionl Kriesh Cheese y Miroenpsultion of Bifioterium olesentis ATCC Avne Journl of Foo Siene n Tehnology, 4(2): Aou-Doni, S., Origin, history n mnufturing proess of Egyptin iry prouts: n overview. Alexnri Journl of Foo Siene n Tehnology, 5(1):

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