The Growth and Lipid Accumulation of Spirulina sp. Under Different Light Conditions
World Journal of Food Science and Technology
Volume 1, Issue 3, December 2017, Pages: 101-104
Received: Sep. 14, 2017; Accepted: Oct. 19, 2017; Published: Dec. 3, 2017
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Authors
Trung Vo, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Ngoc Nguyen, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Phong Huynh, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Hung Nguyen, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Tran Nim, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Dat Tran, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
Phuc Nguyen, Department of Biochemistry and Toxicology, Nguyen Tat Thanh University, Ho Chi Minh, Viet Nam
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Abstract
Spirulina is a filamentous, spiral-shaped cyanobacterium (blue green alga), known as a great resource of natural and bioactive compounds. The colour of Spirulina sp. cell under the red and white light conditions rapidly transferred from green to yellow after 5 days of cultivation. High biomass and lipid accumulation of Spirulina sp. were achieved after 5 days of culture under the red light condition. The results showed that the red and white light conditions induced the growth and biosynthesis organic compounds such as carotenoid and lipid with high concentration compared to the blue condition in Spirulina sp.
Keywords
Spirulina, Lipid Accumulation, Sulfo-Phospho-Vanillin Assay
To cite this article
Trung Vo, Ngoc Nguyen, Phong Huynh, Hung Nguyen, Tran Nim, Dat Tran, Phuc Nguyen, The Growth and Lipid Accumulation of Spirulina sp. Under Different Light Conditions, World Journal of Food Science and Technology. Vol. 1, No. 3, 2017, pp. 101-104. doi: 10.11648/j.wjfst.20170103.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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