Background. Preparing a healthy and practical substitute for mayonnaise and reducing the complications caused by its consumption are two of the concerns of the producers of this product. Therefore, this study was conducted with the aim of evaluating the possibility of producing synbiotic yogurt sauce prepared with Spirulina platensis microalgae extract (SPAE) as a valuable and alternative product for mayonnaise. Materials and Methods. After preparing yogurt from fresh cow’s milk, synbiotic yogurt sauce was prepared according to the formulation, and the effect of SPAE at the rate of 0.5, 1, and 2% on the viability of the probiotic bacteria Lactobacillus acidophilus was evaluated, and chemical, rheological, and sensory tests were carried out in the storage period (35 days). Results. The highest viability rate of L. acidophilus was related to the treatment containing 2% of SPAE with 1.31 log CFU/g reduction (from 9.02 log CFU/g on the first day to 7.71 log CFU/g on the final day) and 1% of SPAE with 2.98 log CFU/g reduction, respectively, which were significantly more effective than other treatments (), and it was found that the viability rate increases with the increase in the percentage of the prebiotic composition. There was also a significant difference between the treatments in the simulating conditions of the digestive system, and the viability of L. acidophilus in the treatment containing the prebiotic composition increased (). According to the results, during storage, in the presence of microalgae, acidity increased, and pH, viscosity, and sensory properties decreased compared to the control group. Upon analyzing the results, it was found that the addition of the prebiotic composition of SPAE, which is known as a functional product, led to a partial improvement in its properties. Therefore, the use of this alga, while benefiting from its medicinal and therapeutic properties, increases the viability rate of probiotic.

中文翻译：

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钝顶螺旋藻微藻提取物合生酸奶酱的制备及其对嗜酸乳杆菌活力的影响

背景。制备健康实用的蛋黄酱替代品以及减少食用蛋黄酱引起的并发症是该产品生产商关注的两个问题。因此，本研究的目的是评估用钝顶螺旋藻微藻提取物（SPAE）制备合生酸奶酱作为蛋黄酱的有价值的替代产品的可能性。材料和方法。以新鲜牛奶制备酸奶后，按照配方配制合生酸奶酱，评价0.5%、1%、2%比例的SPAE对益生菌嗜酸乳杆菌活力的影响，并进行化学、流变学分析。 ，并在贮存期内（35天）进行感官检验。结果。嗜酸乳杆菌的最高存活率与含有 2% SPAE 的处理相关，其中 1.31 log CFU/g 降低（从第一天的 9.02 log CFU/g 到最后一天的 7.71 log CFU/g）和 1% SPAE 分别减少了 2.98 log CFU/g，明显比其他治疗更有效（)，发现存活率随着益生元组合物百分比的增加而增加。模拟消化系统条件的处理之间也存在显着差异，并且含有益生元组合物的处理中嗜酸乳杆菌的活力增加（）。结果表明，在储存过程中，与对照组相比，在微藻存在的情况下，酸度增加，pH值、粘度和感官特性下降。分析结果发现，被称为功能性产品的SPAE添加了益生元成分，导致其性能得到部分改善。因此，使用这种藻类，在受益于其药用和治疗特性的同时，还提高了益生菌的存活率。