Cultivo de microalgas em soro de fécula de mandioca.

Abstract

Microalgae are microorganisms that may contain in their composition high protein values, lipids and carbohydrates, a component of great interest for biotechnological applications and especially in the food industry. However there are some economic barriers that make this largescale production unfeasible. Thus, this work aimed at cultivate sweet microalgae in photobioreactor using starch serum as culture médium cassava (SFM) in order to obtain large amounts of dry biomass for formulation of food products. For this, 4 strains of microalgae were cultivated. Coelastrum sp., Oocystis sp., Scenedesmus quadricauda, Scenedesmus sp. and perform the first Prospecting the ideal FMS concentration for cell growth, this culture was followed by flow cytometry, MAP and fluorescence in vivo. The second stage was based on SFM cultivation at the ideal concentration to obtain dry biomass. and from it determine the yield and productivity of biomass, components Biochemical and thermal analysis of Oocystis sp., Scenedesmus quadricauda, Scenedesmus sp. The third stage occurred from the response of the second stage focusing on the protein content and thus the strain selected to be grown in photobioreactor Scenedesmus sp using SFM as a culture médium of lipid, protein, carbohydrate, methyl esters, fatty acid profile and analysis thermogravimetric. Then the different concentrations of tapioca gum were formulated and made the physicochemical determinations of the same. Among the four strains studied 3 presented better growth performance in starch serum in different concentrations (25% and 50%) and express a better estimate of lipid to strain. Scenedesmus sp. cultivated in 50% SFM showed the best response of protein content (68%), so this strain in the specific concentration of SFM was grown in photobioreactor and the biomass obtained were used in the tapioca formulation. In general, species viable for large-scale production capable of growing in waste media have been proposed in this study from the perspective of a new product.