Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries

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Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries. / Sloth, JK; Jensen, Henriette Casper; Pleißner, Daniel et al.
In: Bioresource Technology, Vol. 238, 01.08.2017, p. 296-305.

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@article{7325b24697fc4ef1b7920487aebaa1fc,
title = "Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries",
abstract = "Galdieria sulphuraria 074G (Rhodophyta) was grown heterotrophically in defined medium and on amylolytic and proteolytic hydrolysed food waste from restaurants and bakeries. Substrate uptake, growth, and phycocyanin content were quantified in the cultures. The alga utilised carbohydrates and amino acids from the waste but ammonium and other inorganic nutrients were needed to stimulate phycocyanin synthesis. Highest specific phycocyanin contents (20–22 mg g−1) were observed in cells grown at 25 °C or 34 °C on the food wastes. Growth inhibition was observed when the hydrolysates were used in quantities resulting in glucose concentrations of 10 and 50 g L−1 for bakery and restaurant waste, respectively. Still, G. sulphuraria 074G grew and produced phycocyanin efficiently on food waste under adequate conditions and may potentially be utilised for synthesise of high-valuable products from food waste.",
keywords = "Sustainability Science, Bakery waste, Microalgal cultivation, Product formation, Restaurant waste, Temperature",
author = "JK Sloth and Jensen, {Henriette Casper} and Daniel Plei{\ss}ner and Eriksen, {Niels Thomas}",
year = "2017",
month = aug,
day = "1",
doi = "10.1016/j.biortech.2017.04.043",
language = "English",
volume = "238",
pages = "296--305",
journal = "Bioresource Technology",
issn = "0960-8524",
publisher = "Elsevier Limited",

}

RIS

TY - JOUR

T1 - Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries

AU - Sloth, JK

AU - Jensen, Henriette Casper

AU - Pleißner, Daniel

AU - Eriksen, Niels Thomas

PY - 2017/8/1

Y1 - 2017/8/1

N2 - Galdieria sulphuraria 074G (Rhodophyta) was grown heterotrophically in defined medium and on amylolytic and proteolytic hydrolysed food waste from restaurants and bakeries. Substrate uptake, growth, and phycocyanin content were quantified in the cultures. The alga utilised carbohydrates and amino acids from the waste but ammonium and other inorganic nutrients were needed to stimulate phycocyanin synthesis. Highest specific phycocyanin contents (20–22 mg g−1) were observed in cells grown at 25 °C or 34 °C on the food wastes. Growth inhibition was observed when the hydrolysates were used in quantities resulting in glucose concentrations of 10 and 50 g L−1 for bakery and restaurant waste, respectively. Still, G. sulphuraria 074G grew and produced phycocyanin efficiently on food waste under adequate conditions and may potentially be utilised for synthesise of high-valuable products from food waste.

AB - Galdieria sulphuraria 074G (Rhodophyta) was grown heterotrophically in defined medium and on amylolytic and proteolytic hydrolysed food waste from restaurants and bakeries. Substrate uptake, growth, and phycocyanin content were quantified in the cultures. The alga utilised carbohydrates and amino acids from the waste but ammonium and other inorganic nutrients were needed to stimulate phycocyanin synthesis. Highest specific phycocyanin contents (20–22 mg g−1) were observed in cells grown at 25 °C or 34 °C on the food wastes. Growth inhibition was observed when the hydrolysates were used in quantities resulting in glucose concentrations of 10 and 50 g L−1 for bakery and restaurant waste, respectively. Still, G. sulphuraria 074G grew and produced phycocyanin efficiently on food waste under adequate conditions and may potentially be utilised for synthesise of high-valuable products from food waste.

KW - Sustainability Science

KW - Bakery waste

KW - Microalgal cultivation

KW - Product formation

KW - Restaurant waste

KW - Temperature

UR - http://www.scopus.com/inward/record.url?scp=85018644937&partnerID=8YFLogxK

U2 - 10.1016/j.biortech.2017.04.043

DO - 10.1016/j.biortech.2017.04.043

M3 - Journal articles

C2 - 28454004

VL - 238

SP - 296

EP - 305

JO - Bioresource Technology

JF - Bioresource Technology

SN - 0960-8524

ER -