Lactic Bacteria’s, Saccharomyces Yeast, Kefir, Kombucha and Spirulina: Foods of the Future | Chapter 4 | Trends in Pharmaceutical Research and Development Vol. 1

Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of microorganism’s strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganism’s (Lactic bacteria’s, Saccharomyces yeast, Kefir, Kombucha and Spirulina) which can be used in functional food supplements, as well as how to use these microorganisms and generation of foods of the future. This review reports detail this information. The data from this review can be useful to support for the development of new functional products, with microbial supplementation, to the market. 


Author(s) Details

Karina Teixeira Magalhães-Guedes
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.  


Janice Izabel Druzian
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.

Rosane Freitas Schwan
Department of Biology, Federal University of Lavras (UFLA), 37.200-000, Lavras-MG, Brazil.


Itaciara Larroza Nunes
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001, Florianópolis-SC, Brazil.

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Influence of Temperature and CO2 on the Growth and Accumulation Oil of Microalgae | Chapter 06 | Emerging Issues in Science and Technology Vol. 1

Strains of algae belonging to the genera Scenedesmus, Stichococcus, Chlorococcum, Ankistrodesmus, Chlamydomonas, Chlorella, Coelastrum, and Pediastrum were isolated from water samples collected in Uzbekistan. At optimum temperature (22ºC, 24ºC, 28ºC), all cultures were mesophilic algae. The results show that for these microalgae, 2% carbon dioxide is sufficient for optimal growth and development. The maximum accumulation of lipids (46,6-55,0%) was observed in cell cultures Chlorococcum sp.4, Chlorococcum sp.8, and Chlorococcum sp.37. In oils of Ankistrodesmus angustus, UT-15 detected 7 fatty acids, whereas in Pediastrum sp.1, 16 fatty acids were detected.

Author(s) Details

I. V. Safarov
Institute of Microbiology, Uzbek Academy of Sciences, Tashkent, The Republic of Uzbekistan.

A. K. Abdullaev
Tashkent Scientific Experimental Station of Rice, Grains and Legumes, The Republic of Uzbekistan.

N. A. Khujamshukurov
Tashkent Chemical-Technological Institute, The Republic of Uzbekistan.

Zair S. Shakirov
Institute of Microbiology, Uzbek Academy of Sciences, Tashkent, The Republic of Uzbekistan.

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