抽象的

Bacterial Decomposition of Spirulina Under Controlled Incubation Period

Jithu Paul Jacob*, Swapna C Senan, Remani Bhai

The molecular diversity of commercially available brands of “Spirulina” supplements and the occurrence of other cyanobacterial and heterotrophic bacterial microorganisms in the products highlight the need for rigorous quality control measures to ensure consumer safety and product efficacy. Since there are no reports of bacteria that causing decaying of Spirulina shown elsewhere, a microbiological examination of spirulina degradation was performed. The isolated bacteria from the collected samples were screened for the production of enzymes in agar plate assay. Bacteria content comparing the natural as well as Spirulina powder has been examined and found that both are predominated by proteobacterial group and found that many of the bacteria are absent in dry commercial powder.