Studies on the cultivation and utilization of the alga as a single cell protein

Venkataraman, L. V.; Becker, Wolfgang; Shamala, T. R.

doi:10.1016/0024-3205(77)90316-2

Cited by 25 publications

(4 citation statements)

References 7 publications

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“…Among the several thousands of algae that are known only a few species have been found to be technologically amenable for large scale production due to their high protein content and ability to give reproducible yields. This includes the green algae Scenedesmus, Coelastrum, Chlorella and the blue green algae Spirulina platensis (Clement et al, 1967;Bourges et al, 1971;Venkataraman et al, 1977). Data on the production technology of Spirulina platenesis, some of the physiochemical properties of the Spirulina total proteins, isolation and characterization of C-phycocyanin a major proteinpigment complex from Spirulina and several other nutritional studies have been reported earlier from this Laboratory (Anusuya et al, 1981;Anusuya, 1982;Venkataraman, 1983).…”

Section: Introductionmentioning

confidence: 88%

Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Devi¹,

Venkataraman²

1984

J Food Science

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Water and fat absorption capacity, Emulsification Capacity (EC), Foaming Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate of Spirulina cells were compared with those of soybean meal both as a function of pH and NaCI concentration. Water and fat absorption capacities of Spirulina flour were 220g and 19Og/lOOg of sample respectively; those of soybean meal were 230g and 12Og/lOOg of sample. Protein concentrate had a lower water absorption capacity, higher fat absorption capacity than its flour. It had higher EC and similar FC. Spirulina flour had similar EC and FC to that of soybean meal. The FS of flour (18%) and protein concentrate (27%) was poor when compared to soybean meal (55%).

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Section: Introductionmentioning

confidence: 88%

Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Devi¹,

Venkataraman²

1984

J Food Science

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“…The concentrations of FF and HMF in the hydrolyzates of wood and sugar-cane bagasse are usually in the range of 3-25mM and vary with the hydrolysis conditions and the sorts of raw materials used (Katzen & Othmer, 1942;Vainer, Kuplenova & Gutkovskii, 1966;Norina & Sofronova, 1968;Tolan & Finn, 1987). The toxicity of these chemicals may be negligible when the algae are cultured in outdoor ponds where the optimal concentration of organic nutrients is only about 0.14%; higher concentrations risk bacterial contamination (Venkataraman, Becker & Shamala, 1977). However, in closed culture systems such as large fermenters and tubular photoreactors (Soong, 1980;Chaumont et al, 1988) where high concentrations of organic carbon sources may be used, the effects of FF and HMF have to be borne in mind.…”

Section: Discussionmentioning

confidence: 99%

“…Examples include the commercial heterotrophic production of Chlorella in Taiwan (China) and Japan (Soong, 1980;Oh-Hama & Miyachi, 1988) and the mixotrophic biomass production of Scenedesmus in India (Venkataraman, Becker & Shamala, 1977). Spirulina, one of the most cultured genera for biomass production (Ciferri, 1983;Richmond, 1986;Vonshak & Richmond, 1988), can produce up to double biomass when grown mixotrophically (Ogawa & Terui, 1970.…”

mentioning

confidence: 99%

Furfural and Hydroxymethylfurfural inhibition of growth and photosynthesis inSpirulina

Försberg

Kral

et al. 1990

British Phycological Journal

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“…Dried preparations of the green microalga Scenedesmus acutus, resulted in significant losses of ascorbic acid, ranging from 64% (freeze-dried) to 89% (drum-dried) (Venkatamaran et al, 1977). In the present study, most of the ascorbic acid (>85%) remaining in dried and frozen pastes was rapidly leached from cells upon resuspension.…”

mentioning

confidence: 92%

Effects of storage and processing on the ascorbic acid content of concentrates prepared from Chaetoceros calcitrans

Brown

1995

J Appl Phycol

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Microalgae concentrates, prepared by centrifuging axenic (bacteria-free) cultures of Chaetoceros calcitrans (Paulsen) Takano, were processed and stored under different experimental conditions. The content of ascorbic acid was examined in the concentrates, to assess potential changes in their nutritional properties. In algae pastes stored at 4 C, it reduced by 29% after 4 weeks storage. As most of the ascorbic acid was retained intracellularly (92%) after resuspension, most of the cells had remained intact. In frozen and dried paste preparations, the losses of ascorbic acid ranged from minor (11% after liquid nitrogen storage for 4 weeks) to major (>94% after drying at 100 °C for 2 h or at 60 °C overnight). However, most of the remaining ascorbic acid (>85%) in these preparations was rapidly leached from cells upon resuspension. Therefore, pastes stored at 4 C may have the best potential as an 'off-the-shelf' microalgal food product for mariculture. Pastes should now be assessed in animal feeding trials, before being recommended for widespread use in the industry.

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Studies on the cultivation and utilization of the alga as a single cell protein

Cited by 25 publications

References 7 publications

Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Furfural and Hydroxymethylfurfural inhibition of growth and photosynthesis inSpirulina

Effects of storage and processing on the ascorbic acid content of concentrates prepared from Chaetoceros calcitrans

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