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dc.contributor.authorVillaró, Silvia
dc.contributor.authorMorillas España, Ainoa 
dc.contributor.authorAcién Fernández, Francisco Gabriel 
dc.contributor.authorLafarga Poyo, Tomás Valentín 
dc.date.accessioned2022-09-14T13:11:30Z
dc.date.available2022-09-14T13:11:30Z
dc.date.issued2022-08-05
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10835/13961
dc.description.abstractThe aim of the present study was to identify the optimum combination of dilution rate and depth of the culture to maximise the Arthrospira platensis BEA005B (Spirulina) productivity using 80 m2 raceway reactors. By varying these two main operational conditions, the areal biomass productivity of the reactors varied by over 55%. The optimum combination, optimised using a surface response methodology, was a depth of 0.10 m and a dilution rate of 0.33 day−1, which led to a biomass productivity of 30.2 g·m−2·day−1 on a dry weight basis when operating the reactors in semi-continuous mode. The composition of the produced biomass was 62.2% proteins, 42.5% carbohydrates, 11.6% ashes, and 8.1% lipids. The isolated proteins contained all the essential amino acids (except for tryptophan, which was not determined); highlighting the content of valine (6.8%), histidine (8.3%), and lysine (7.5%). The functional properties of the proteins were also assessed, demonstrating huge potential for their use in the development of innovative and sustainable foods.es_ES
dc.language.isoenes_ES
dc.publisherMDPIes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectmicroalgaees_ES
dc.subjectSpirulinaes_ES
dc.subjectphotobioreactores_ES
dc.subjectsurface response methodologyes_ES
dc.subjectproteinses_ES
dc.subjectfunctional propertieses_ES
dc.subjectcyanobacteriaes_ES
dc.titleOptimisation of operational conditions during the production of Arthrospira platensis using pilot-scale raceway reactorses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/11/15/2341es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/foods11152341


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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