Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Vlaeminck, Siegfried E ORCID: https://orcid.org/0000-0002-2596-8857 (2018) Effects of salinity, pH and growth phase on the protein productivity by Dunaliella salina. Journal of Chemical Technology & Biotechnology, 94 (4). pp. 1032-1040. ISSN 0268-2575 (Print), 1097-4660 (Online) (doi:10.1002/jctb.5850)

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Abstract

BACKGROUND
Microalgae have long been adopted for use as human food, animal feed and high‐value products. For carotenogenesis, Dunaliella salina is one of the most studied microalgae, yet its protein synthesis has been limitedly reported. In this study, D. salina was cultivated at different NaCl and pH levels to optimize its protein productivity.

RESULTS
The biomass protein content followed an increase–decrease pattern throughout the growth phases, with a maximum in the exponential phase (60–80% over ash‐free dry weight). Adversely, the biomass pigment contents were at relatively stable levels (around 0.5% carotenoids, 1.3% chlorophyll a and 0.5% chlorophyll b over ash‐free dry weight). Among the tested conditions (1–3 mol L−1 salinity, pH 7.5–9.5), the highest protein productivity (43.5 mg L−1 day−1) was achieved at 2 mol L−1 salinity and pH 7.5 during the exponential phase, which surpassed others by 16–97%. Additionally, table salts were tested to be equivalent and cost‐efficient salt sources for the growth medium.

CONCLUSION
This study highlighted the suitability of D. salina as a protein source, providing guidelines for 70% cheaper medium formulation in the lab and for maximum protein productivity at larger scale.

Item Type:	Article
Uncontrolled Keywords:	single-cell protein, sodium chloride, exponential phase, microalgae, photobioreactor
Subjects:	Q Science > Q Science (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Algal Biotechnology Research Group Faculty of Engineering & Science > School of Science (SCI)
Last Modified:	27 Apr 2020 10:11
URI:	http://gala.gre.ac.uk/id/eprint/27753

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