Dissolved oxygen plays a key role in microalgal growth at high density. This effect was so far rarely quantified. Here we propose new model to represent the combined of light, concentration and temperature (LOT-model) on microalgae growth. The LOT-model introduces order oxidative stress affecting cultures, adding toxicity term expression net rate. validated with experimental data for several sp...

Understanding potential biochemical interactions and effects among cyanobacteria and other organisms is one of the main keys to a better knowledge of microbial population structuring and dynamics. In this study, the effects of cyanobacteria from benthos and plankton of estuaries on other cyanobacteria and green algae growth were evaluated. To understand how the estuarine cyanobacteria might inf...

In this study, the focus is on magnetic separation of fresh water algae Chlamydomonas reinhardtii and Chlorella vulgaris as well as marine algae Phaeodactylum tricornutum and Nannochloropsis salina by means of silica-coated magnetic particles. Due to their small size and low biomass concentrations, harvesting algae by conventional methods is often inefficient and cost-consuming. Magnetic separa...

Pigmentation is one of the important quality attributes of the fish for consumer acceptability. Carotenoids are responsible for pigmentation of muscle in food fish and skin colour in ornamental fish. As fish is not capable of synthesizing carotenoids de novo there is a need to incorporate carotenoids in the diet of cultured species. Since synthetic carotenoids are known to have deteriorating ef...

Microalgal biomass is a promising alternative and renewable substrate for bioenergy production. The main problem its commercial application to obtain keep high level of production by providing microalgae with appropriate conditions growth. aim this study was determine optimal culture such as temperature, photoperiod, pH. amount gravimetry, optical density spectrophotometry, productivity were an...

Ketchup is one of the most popular tomato sauces in restaurant and catering sector. provides accents colour flavouring, as well a smell texture that familiar comforting. When compared to traditional products, alternative recipes make use new ingredients like microalgae sweeteners, well-known because their functional sensory properties. In this study, ketchups, with without sugar addition, along...

Dunaliella salina is a unicellular green alga with a high α-linolenic acid (ALA) level, but a low eicosapentaenoic acid (EPA) level. In a previous analysis of the catalytic activity of delta 6 fatty acid desaturase (FADS6) from various species, FADS6 from Thalassiosira pseudonana (TpFADS6), a marine diatom, showed the highest catalytic activity for ALA. In this study, to enhance EPA production ...