Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk

Spirulina has been used for many years as additive since it has high protein content and nutritional value. Cyanobacteria (blue-green algae) are photoautotrophic microorganisms which are widely distributed in nature. Spirulina is the best known genus of Cyanobacteria because of its unique nutritional properties (Caire et al., 2000). It has been proved that consumption of Spirulina is beneficial to health due to its chemical composition including compounds like essential amino acids, vitamins, natural pigments, and fatty acids, especially w-6 representatives such as g-linolenic (GLNA) acid, a precursor of the prostaglandin hormones in the body. In addition to high quality proteins, it contains high amounts of Summary