Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

Особливості Spirulina platensis при культивуванні в автотрофних та міксотрофних умовах


Zahra Rasouli
Mahdi Parsa
Hossein Ahmadzadeh


Cultivation of Spirulina platensis in Zarrouk media containing 0–20 g l-1 glucose was studied in a photobioreactor for 30 days using a light intensity of 3 klux. Various parameters were measured to evaluate the enhancement of cell performance with glucose such as cell number, osmolarity, membrane stability, biomass productivity, doubling time, stress intensity, stress tolerance, chlorophyll, protein, carbohydrates, and lipid contents. Based on the results, we concluded that S. platensis is able to grow and produce some ingredients in Zarrouk media containing up to 20 g l-1 of glucose which is the first to be reported. The cell concentration of the mixotrophic cultures (80 cells per mm2) corresponded well to the sum of the autotrophic cell concentrations (50 cells per mm2), showing that the addition of carbohydrate positively effects on the microalgae growth. The continuous operation supplemented with 0.5 g l-1 of glucose (G0.5) led to the maximum cell concentration about 9.06 g l-1 wet and 1.32 g l-1 dry weights. The highest tolerance index, specific growth rate, biomass productivity, cell division, osmolarity and membrane stability index were respectively 102.5%, 0.15 d-1, 0.04 g l-1d-1, 0.26 div d-1, 0.87 osmol kg-1 and 93.8%, obtained in the same treatment. Chlorophyll (6.7 % in G0; 0.046 g l-1 in G0.5), protein (79.9 % and 0.884 g l-1 in G0.5), carbohydrates (55.5% in G20; 0.492 g l-1 in G6) and lipid (53.3% in G10; 0.636 g l-1 in G0) percentages and yields were mostly enhanced in the mixotrophic condition. This study indicated that mixotrophic growth of S. platensis is useful for commercial biomass production.

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Як цитувати
Rasouli, Z., Parsa, M., & Ahmadzadeh, H. (2019). Особливості Spirulina platensis при культивуванні в автотрофних та міксотрофних умовах. Food Science and Technology, 12(4).
Біопроцеси, біотехнологія харчових продуктів, БАР


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