Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water
AbstractChlorella pyrenoidosa and Chlorella vulgaris were cultivated in pre-gasified industrial process water with high concentration of ammonia representing effluent from a local biogas plant. The study aimed to investigate the effects of growth media and cultivation duration on the nutritional composition of biomass. Variations in proteins, lipid, fatty acid composition, amino acids, tocopherols, and pigments were studied. Both species grew well in industrial process water. The contents of proteins were affected significantly by the growth media and cultivation duration. Microalga Chlorella pyrenoidosa produced the highest concentrations of protein (65.2% ± 1.30% DW) while Chlorella vulgaris accumulated extremely high concentrations of lutein and chlorophylls (7.14 ± 0.66 mg/g DW and 32.4 ± 1.77 mg/g DW, respectively). Cultivation of Chlorella species in industrial process water is an environmentally friendly, sustainable bioremediation method with added value biomass production and resource valorization, since the resulting biomass also presented a good source of proteins, amino acids, and carotenoids for potential use in aquaculture feed industry. View Full-Text
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Safafar, H.; Uldall Nørregaard, P.; Ljubic, A.; Møller, P.; Løvstad Holdt, S.; Jacobsen, C. Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water. J. Mar. Sci. Eng. 2016, 4, 84.
Safafar H, Uldall Nørregaard P, Ljubic A, Møller P, Løvstad Holdt S, Jacobsen C. Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water. Journal of Marine Science and Engineering. 2016; 4(4):84.Chicago/Turabian Style
Safafar, Hamed; Uldall Nørregaard, Patrick; Ljubic, Anita; Møller, Per; Løvstad Holdt, Susan; Jacobsen, Charlotte. 2016. "Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water." J. Mar. Sci. Eng. 4, no. 4: 84.
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