Počet záznamů: 1  

Effect of nutrient supply status on biomass composition of eukaryotic green microalgae

  1. 1.
    0440759 - MBÚ 2015 RIV US eng J - Článek v odborném periodiku
    Procházková, G. - Brányiková, Irena - Zachleder, Vilém - Brányik, T.
    Effect of nutrient supply status on biomass composition of eukaryotic green microalgae.
    Journal of Applied Phycology. Roč. 26, č. 3 (2014), s. 1359-1377. ISSN 0921-8971. E-ISSN 1573-5176
    Grant CEP: GA ČR(CZ) GAP503/10/1270
    Institucionální podpora: RVO:61388971
    Klíčová slova: nutrient * biomass * green microalgae
    Kód oboru RIV: EE - Mikrobiologie, virologie
    Impakt faktor: 2.559, rok: 2014

    In eukaryotic green microalgae, manipulation of metabolic pathways by altering the culture medium and/or culture conditions represents a powerful tool for physiological control and is usually more practicable than metabolic or genetic engineering. Strategies for nutrient-induced shifts in biomass composition are generally cost-efficient, environmentally friendly, applicable on a large scale and flexible for various industrially attractive microalgae species. In addition, processes, such as nutrient limitation/deprivation, can be readily scheduled and optimised to achieve high levels of productivity for the desired target compound(s). These strategies are currently used in microalgae to achieve overproduction of metabolites such as lipids, polysaccharides and pigments. This paper presents an overview of the species and strain-specific responses of eukaryotic, green microalgal cells that are triggered by variations in selected macronutrient and micronutrient availability. Individual and mutually associated physiological responses to nutrient supply status are described at the molecular level as well as discussed from the perspective of potential biotechnological applications.
    Trvalý link: http://hdl.handle.net/11104/0243851

     
     
Počet záznamů: 1  

  Tyto stránky využívají soubory cookies, které usnadňují jejich prohlížení. Další informace o tom jak používáme cookies.