Back in 1998, University of Buenos Aires researchers discovered that spirulina promoted the growth of various species of lactic acid bacteria in pH levels ranging from 5.3 to 7.0. Species included Lactobacillus casei, L. acidophilus, L. bulgaricus, Streptococcus thermophilus and Lactocccus lactis.
It took a while, but probiotic pioneer UAS Laboratories partnered with spirulina supplier Valensa to develop ProbioGreen—a green powder with synbiotic power that’s suitable for smoothies and other green-colored products.
“Many consumers already drink green drinks and look for green products,” said Connie Falkenstein, director of marketing and education for UAS Labs. “This segment will actually respond well to the color.”
A 2011 study by Polish researchers confirmed that spirulina increased lactobacilli viability, specifically with L. rhamnosus.
You can now add spirulina to the list of prebiotic products, including inulin, fructooligosaccharides and resistant starch.