Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Microflora of spiruline preparations]

J Jacquet

    Annales De La Nutrition Et De L'Alimentation
    |January 1, 1975
    PubMed
    Summary

    Microflora in spirulina preparations varies with origin and processing. Bacterial populations, including contamination indicators like fecal streptococci, decrease over time, especially in dry products, with anaerobes showing greater resistance.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Lung mTOR activation leads to lung fibrosis or emphysema via senescence of specific lung cells.

    Scientific reports·2026
    Same author

    [Senescence of the pulmonary endothelial cells: VEGF, a new target in pulmonary pathologies and aging].

    Revue des maladies respiratoires·2025
    Same author

    The revised European Definition of General Practice/Family Medicine. A pivotal role of One Health, Planetary Health and Sustainable Development Goals.

    The European journal of general practice·2024
    Same author

    Passive and active roles of fat-free mass in the control of energy intake and body composition regulation.

    European journal of clinical nutrition·2016
    Same author

    How dieting makes the lean fatter: from a perspective of body composition autoregulation through adipostats and proteinstats awaiting discovery.

    Obesity reviews : an official journal of the International Association for the Study of Obesity·2015
    Same author

    Comparison of SPF10 real-time PCR and conventional PCR in combination with the INNO-LiPA HPV Genotyping Extra assay for the detection and typing of human papillomavirus in cervical samples.

    Journal of virological methods·2013

    Area of Science:

    • Microbiology
    • Food Science

    Context:

    • Spirulina preparations are widely consumed for their nutritional value.
    • Understanding the associated microflora is crucial for quality control and safety.

    Purpose:

    • To characterize the microbial communities present in spirulina preparations.
    • To assess the impact of origin and processing on microflora composition.
    • To evaluate the effect of product aging on microbial load.

    Summary:

    • Microscopic examination and cultures revealed that spirulina microflora composition is dependent on the source and technological treatment.
    • Bacillaceae were the predominant bacteria, followed by fecal streptococci, which serve as key indicators of contamination.
    • Enterobacteriaceae, yeasts, and mold spores were found to be exceptional.
    • Aging of dry spirulina products led to a significant reduction in microbial species, with anaerobes exhibiting higher resilience.

    Impact:

    • Provides essential data for establishing quality control standards in spirulina production.
    • Informs processing techniques to minimize microbial contamination and ensure product safety.
    • Highlights the importance of storage conditions and product shelf-life monitoring for maintaining microbial quality.

    Related Experiment Videos