Researchers from Gaziantep University, Türkiye, have discovered that enriching kefir—a traditional fermented dairy drink—with Dunaliella salina microalgae significantly enhances its probiotic content and nutritional quality. Published in the Brazilian Journal of Microbiology, the study provides a scientific basis for developing next-generation functional foods combining probiotics with microalgal nutrients.
The team evaluated kefir fortified with varying concentrations of D. salina (0%, 0.25%, 0.5%, and 1%) to examine how this marine microalga affects beneficial bacteria such as Lactobacillus delbrueckii, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis. After 22 days of storage, kefir enriched with 1% D. salina exhibited the highest levels of total protein, minerals, and omega-3 fatty acids (DHA and EPA), while supporting the strongest probiotic viability.
Importantly, sensory tests revealed that kefir containing 0.25% D. salina was just as palatable as traditional kefir, indicating that low microalgae concentrations can enhance nutrition without affecting taste or appearance. The researchers also found that D. salina lowered acidity and viscosity slightly but maintained consumer-acceptable texture.
The findings underscore the potential of D. salina as a bioactive additive in the dairy industry—creating kefir that’s not only richer in nutrients but also supports gut health more effectively. With increasing consumer demand for sustainable, functional foods, this innovation could pave the way for algae-based probiotic beverages that bridge nutrition and biotechnology.
Reference
Alslibi, Z. A., Çelekli, A., & Bozkurt, H. (2025). Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir. Brazilian Journal of Microbiology. https://doi.org/10.1007/s42770-025-01800-z
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