The aim of this study was to evaluate the effect of the algae on the growth, acidifying activity, proportion of lactic acid isomers, and enzymatic profile of (ŁOCK 0944, ŁOCK 0980, ŁOCK 0992, and MG451814) isolated from vegetable silages. The results indicated that adding algae at concentrations of 0.1% (/) and 1.5% (/) to the spp. growth medium accelerated the growth of bacteria and thus shortened their phase of logarithmic growth. The acidifying activity of the tested increased with an increased concentration of algae. spp. cultured in the presence of showed higher production of l-lactic acid and lower d-lactic acid production. Moreover, the addition of algae changed the enzymatic activity of lactic acid bacteria; for instance, ŁOCK 0980 demonstrated more enzymatic activity of valine arylamidase, α-galactosidase, and α-glucosidase. Combining with the algae allows for the creation of innovative, functional products which confer favorable properties to the final product and open new horizons for the food industry.
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| http://dx.doi.org/10.3390/foods9070959 | DOI Listing |
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