ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2025
Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Probiotic-rich foods like kefir are increasingly recognized for their benefits to gut health and overall well-being. This study aimed to improve the functionality and nutritional value of kefir by supplementing it with Dunaliella salina, a microalga rich in bioactive compounds and minerals. The effects of D. salina at 0%, 0.25%, 0.5%, and 1.0% concentrations were evaluated on the growth of bacteria (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis subsp. lactis) before and after fermentation over 22 days of storage. Viscosity decreased over time, and samples with D. salina showed significant reductions in Hunter color parameters (p < 0.05). Principal component analysis effectively differentiated the samples based on their biochemical, nutritional, and physical properties, explaining 99.47% of the total variation. Supplementation with 1% D. salina yielded the highest levels of total solids, proteins, minerals, and essential fatty acids (DHA and EPA). Moreover, 1% supplementation significantly increased the final viable counts of L. delbrueckii subsp. bulgaricus, S. thermophiles, and B. animalis subsp. lactis compared to the control (p < 0.05), while the increase in L. acidophilus was not statistically significant. Sensory evaluation revealed that kefir with 0.25% D. salina maintained consumer acceptability comparable to the control, whereas higher concentrations led to slight but acceptable declines in flavor and appearance. These results confirm that D. salina supplementation can enhance probiotic stability and nutritional quality while maintaining satisfactory sensory attributes, supporting its potential as a functional additive in fermented dairy products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.