The behavior of cyanobacteria and its potential use for biofuel production in scale-up conditions is a topic of growing importance. The aim of our work is to study the effects of illumination, stirring, and different growth phases on the cultivation of the cyanobacteria Spirulina platensis in 10 L raceways. The cultivations were carried out in a greenhouse under measured, but not controlled, illumination and in agitated raceways with stirring speeds varying from 0.1 to 0.4 m s, using culture media with nutrient depletion. At the end of the stationary phase (SP) and decline of culture, the biomass was harvested and used to determine the chemical composition. The stirring rate and the growing phase influenced the carbohydrate concentration. In both phases of cultivation, compared to high-speed stirring, stirring at lower speeds produced fewer carbohydrates in the culture. Biomass grown until the end of the SP with a stirring speed of 0.35 m s had a carbohydrate content of 72%, which is very high compared to that reported in the literature.
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http://dx.doi.org/10.1080/09593330.2017.1340352 | DOI Listing |
J Hazard Mater
December 2024
Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea. Electronic address:
In this study, a novel adsorbent called Ca@SP was developed by immobilizing microalgae protein (Spirulina platensis, SP) in an alginate matrix for enhanced Pb²⁺ removal from aqueous solutions. Synthesized via in situ crosslinking, Ca@SP leverages the synergistic effects of alginate's gel-forming ability and SP's N-rich biomass. Characterization of Ca@SP revealed a green spherical hydrogel with a BET specific surface area of 159.
View Article and Find Full Text PDFFoods
November 2024
Department of Biochemistry & Center of Excellence for Molecular Food Sciences, University of Belgrade-Faculty of Chemistry, 11000 Belgrade, Serbia.
Cultured meat technology is a form of cellular agriculture where meat is produced from animal cells grown in a lab, instead of raising and slaughtering animals. This technology relies heavily on fetal bovine serum (FBS) in cell media; hence, production is costly and contributes significantly to ammonia and greenhouse gas emissions. Achieving the successful commercialization of cell-cultured food requires the critical resolution of manufacturing cost and safety concerns.
View Article and Find Full Text PDFIntroduction: Cyanobacterium Arthrospira platensis (AP) (Nordstedt) Gomont contains high content of phycobiliproteins (PBP), which are an important source for food industry. Methods effectively extracting proteins contained in AP cells are demanded to provide a supply of the material. Water-based extraction methods are advisable due to the high solubility of the PBP.
View Article and Find Full Text PDFBiotechnol Lett
November 2024
Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, Toulouse INP, INRAE, France.
The cyanobacterium Spirulina platensis was subjected to a fractionation process involving ultrasound-assisted extraction and membrane filtration to obtain a pure phycocyanin fraction and a clarified colorless protein fraction free of chlorophyll and carotenoids. The effects of pressure and power on total protein release were assessed. The retention of the extracted proteins was then assessed by ultrafiltration, with and without ammonium sulfate precipitation.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany. Electronic address:
Phycobiliproteins of the cyanobacterium Arthrospira platensis, known as Spirulina, are protein-chromophore complexes which are used by the organism to capture light energy. Allophycocyanin and C-phycocyanin are prominent in providing a natural source of blue food coloring. An unresolved issue remains the rapid loss of the native conformation of the pigment, leading to altered color with changing pH.
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