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Cultured Microalgae for the Food Industry
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SYSNO ASEP 0547568 Document Type M - Monograph Chapter R&D Document Type Monograph Chapter Title Culturing of microalgae for food applications Author(s) Torzillo, Giuseppe (MBU-M)
Zittelli, G.C. (IT)
Benavides, A. M. S. (CR)
Ranglová, Karolína (MBU-M) ORCID
Masojídek, Jiří (MBU-M) RID, ORCIDSource Title Cultured Microalgae for the Food Industry, Current and potential applications. - Amsterdam : Elsevier, 2021 / Lafarga T. ; Acien G. - ISBN 9780128210802 Pages s. 1-48 Number of pages 48 s. Number of pages 466 Publication form Print - P Language eng - English Country NL - Netherlands Keywords Microalgae ; outdoor cultures ; environmental factors ; culture monitoring ; microalgal legislation Subject RIV EE - Microbiology, Virology OECD category Microbiology Institutional support MBU-M - RVO:61388971 Annotation Several high-value microalgal products have become well established, and there are opportunities for additional new ones. Microalgae are also playing an increasing role in cosmeceuticals, nutraceuticals, and functional foods. In this chapter the effects of the main environmental factors on the productivity and biochemical composition of microalgal biomass are summarized. Particular emphasis has been devoted to the environmental factors limiting the full exploitation of the photosynthetic capacity of the cultures. Among these, light saturation remains the main obstacle to economical exploitation of microalgae production potential. Other important limiting environmental factors are represented by sub- and supraoptimal temperatures. The effects of environmental factors on productivity are further enhanced when they act in synergy. The opportunity to improve light utilization by increasing the mixing rate and the effective possibility to take advantage of intermittent light are discussed in detail in relation to the culture system. Independently of the strain to be produced, the overall production system must be approved for the ´food industry´, this regulatory compliance involves the materials, systems, and protocols used during production. These aspects are reviewed in the final part of the chapter.
Workplace Institute of Microbiology Contact Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231 Year of Publishing 2022 Electronic address https://www.sciencedirect.com/science/article/pii/B9780128210802000022
Number of the records: 1