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Spirulina (Spirulina) is the general name of filamentous, multicellular and bluegreen microalgae, of which the two genera Arthrospira and spirulina are important edible spirulina. This algae is the most common and widely used species that has been studied and investigated in many fields, especially food and medical industries. Chemical analysis of spirulina microalgae shows that it is an excellent source of some macronutrients and micronutrients. Spirulina is rich in protein, vitamins, essential amino acids, minerals and essential fatty acids that are important for health. The cell cover of spirulina is made of a thin hydrocarbon membrane that is very quickly digested by gastric juice, for this reason spirulina is completely digestible and one of the richest food sources available.By adding spirulina instead of stabilizer, the nutritional properties of dairy products will improve and they will have a better texture, appearance and color than before because spirulina can be used as a stabilizer. Adding 1 to 1.5% of spirulina powder to dairy products such as cheese reduces water and moisture in it, which makes it softer and is directly related to increasing its shelf life. Dairy industry is one of the most polluting industries that contain high content of elements such as phosphorus, nitrogen and carbon. Microalgae can be used to completely remove pollutants such as phosphorus and nitrogen. Spirulina blue-green algae are known to have the ability to utilize the nutrients of dairy wastewater and reduce the organic load to lower concentrations so that the treated water can be reused.In general, the addition of spirulina will increase the nutritional properties and improve the physical characteristics, and in various industries, especially the dairy industry, it can create many benefits. [ABSTRACT FROM AUTHOR]

Dairy sludge is one of the main and inexpensive wastes of the dairy industry, which contains the nutrients necessary for the growth of lactic acid bacteria (LAB) to produce microbial metabolites, and for its efficient use, optimization of fermentation conditions is critical. In order to optimize the production of dry biomass, three independent variables of dairy sludge concentration (5, 12.5 and 20%), pH (6, 7 and 8) and the inoculation rate of Lactobacillus fermentum strain 4-17 (1, 3 and 5%) were used. Before fermentation, the cell growth and morphology of this bacterium were examined in order to determine the function of the growth rate and confirm the presence of bacteria in this medium. The independent variables were optimized using response surface method (RSM) with central composite design (CCD) in order to maximize dry biomass production by this bacterium. The optimization results showed that the maximum amount of dry biomass production related to the optimal treatment included 20% dairy sludge concentration, 1% inoculation rate and pH 8. Also, according to the results, the dairy sludge substrate is suitable for the fermentation of this bacterium. As a result, the effect of dairy sludge bed concentration and pH on dry biomass production by this bacteria was very significant. [ABSTRACT FROM AUTHOR]