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5th Euro-Global Summit on Aquaculture & Fisheries

Madrid, Spain

Mohammad Gorgij Jaski

Mohammad Gorgij Jaski

Islamic Azad University

Title: Determination of effective parameters on growth rate and protein content of Spirulina platensis under laboratory condition


Biography: Mohammad Gorgij Jaski


The major nutritional interest in Spirulina is due to its high protein content, ease of digestion and a significant content of vitamins, minerals, amino acids and high value pigments, which have applications in health foods, feed and therapeutic industries. In order to provide optimum growth and protein content, S. platensis cells were grown in modified Zarrouk (1966) media culture at different salinity (30, 32 and 35 ppt), temperature (20, 23, 26 and 28°C) and intensity (50, 75 and 90 µmol m-2s-1). The results of the present study clearly showed that the highest alga biomass and growth rate was obtained following culture under 32 ppt salinity, 26°C temperature, and under a 13 h light:11 h dark photoperiod regime at a light intensity of 90 µmol m-2s-1 provided by cool white fluorescent tubes. Maximum alga biomass and growth rate of S. platensis in a 5 liter Erlenmeyer flask for 12 days reached to 8 gr L−1 and 0.28 day-1, respectively. However, the mean alga biomass of S. platensis in temperature regimes 20, 23, 26 and 28ºC (under salinity of 32 ppt, and 75 µmol m-2s-1 irradiance) were 4.72, 5.15, 7.69 and 7.03 gr L−1, respectively. The results clearly showed that S. platensis successfully cultivated under different physical conditions and maximum protein content was produced in 30 ppt salinity, 28°C temperature, and 75 µmol m-2s-1 irradiance. A two-way ANOVA indicated significant effects of temperature on the growth rate of S. platensis followed by salinity, and then the interaction between temperature and salinity (p<0.05). Based on the results from the present study, providing suitable media culture and physical condition can be considered as a promising method to S. platensis cultivation for achieving optimal biomass and protein production.