Siclari Domenico, Panuccio Maria Rosaria, Sidari Rossana
Department of Agraria, Mediterranea University of Reggio Calabria, 89124 Reggio Calabria, Italy.
Microorganisms. 2025 Jul 11;13(7):1641. doi: 10.3390/microorganisms13071641.
A new spherification of () was developed for its use as a food supplement. The novelty of this study is the incorporation of fresh biomass into alginate spheres formulated with 3% sodium alginate and 1.5% calcium lactate and its addition into yogurt. The spheres and the fortified yogurt were stored at 4 °C for 15 days. The viability of , either in contact with the yogurt or not, was evaluated both by OD measurements and microscopic observations. Furthermore, the effect of spheres on and was evaluated by enumerating them in standard media. retained its viability for up to 15 days when stored separately from the yogurt matrix. had a stimulating effect on the lactic acid bacteria: after 15 days, and showed a load increase of 2.66% and 1.64%, respectively, compared to the load detected in the unfortified yogurt. Our study has demonstrated the technical feasibility of producing fresh spheres, which can be used alone or added to food preparation. Nevertheless, additional investigations-including quantitative assessment of bioactive compounds and comprehensive sensory analysis-are essential to validate the methodology and support its scalability.
开发了一种新的（）球化方法，用于将其作为食品补充剂。本研究的新颖之处在于将新鲜的生物质掺入由3%海藻酸钠和1.5%乳酸钙配制的海藻酸盐球中，并将其添加到酸奶中。将球和强化酸奶在4℃下储存15天。通过OD测量和显微镜观察评估了（）在与酸奶接触或不接触的情况下的活力。此外，通过在标准培养基中对其进行计数，评估了（）球对（）和（）的影响。当与酸奶基质分开储存时，（）在长达15天的时间内保持其活力。（）对乳酸菌有刺激作用：15天后，与未强化酸奶中检测到的菌量相比，（）和（）的菌量分别增加了2.66%和1.64%。我们的研究证明了生产新鲜（）球的技术可行性，这些球可以单独使用或添加到食品制备中。然而，包括生物活性化合物的定量评估和全面的感官分析在内的进一步研究对于验证该方法并支持其可扩展性至关重要。
