The present study was aimed to enumerate the total bacterial count in Spirulina platensis powder and to reduce their bacterial level by different treatments such as storaging in different temperature, N2 and CO2 gas packaging, Lactobacillus and glucose, tyndalization. While comparing the sample with the treated samples, the bacterial load was found to be reduced in treated samples. Treatments such as CO2 gas packaging and storage in 5 and 120C shows increased level.
Spirulina, Lactobacillus, Tyndalization
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