Publicação
Utilization of dairy industry by-products as substrates to enhance the productivity of microalgae production systems
| Resumo: | The mixotrophic growth of the microalgae Chlorella vulgaris was studied using diverse substrates, namely cheese whey (CW) which is a by-product from dairy industry, cheese whey hydrolysate (CWH), lactose and a glucose/galactose mixture. Growth parameters and biochemical profile of cells were monitored. Our results demonstrate that the use of CW and CWH as substrate for mixotrophic growth, stimulates the growth of Chlorella vulgaris, leading to the achievement of high biomass productivities. In terms of biochemical composition, the results indicate that mixotrophic growth influence the pigment content, but does not have a significant influence on lipid, starch and protein content, thus mixotrophy it is only responsible for a considerable increase in the productivity in terms of these constituents, but not for an increase of its content. |
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| Autores principais: | Fernandes, Bruno Daniel |
| Outros Autores: | Dragone, Giuliano; Teixeira, J. A.; Vicente, A. A. |
| Assunto: | Chlorella vulgaris Mixotrophic cultivation Source Cheese whey Biochemical composition |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | outro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | The mixotrophic growth of the microalgae Chlorella vulgaris was studied using diverse substrates, namely cheese whey (CW) which is a by-product from dairy industry, cheese whey hydrolysate (CWH), lactose and a glucose/galactose mixture. Growth parameters and biochemical profile of cells were monitored. Our results demonstrate that the use of CW and CWH as substrate for mixotrophic growth, stimulates the growth of Chlorella vulgaris, leading to the achievement of high biomass productivities. In terms of biochemical composition, the results indicate that mixotrophic growth influence the pigment content, but does not have a significant influence on lipid, starch and protein content, thus mixotrophy it is only responsible for a considerable increase in the productivity in terms of these constituents, but not for an increase of its content. |
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