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Composition of the product of algal culture in the liquid phase of animal slurry
Author(s) -
Garrett M. Kerry,
Strain John J.,
Allen Marion D. B.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270704
Subject(s) - slurry , chlorella vulgaris , composition (language) , hexanoic acid , nucleic acid , chemistry , biochemistry , liquid culture , food science , chemical composition , endogeny , lysine , amino acid , algae , biology , botany , organic chemistry , materials science , linguistics , philosophy , composite material
Abstract The composition of the product of algal culture in the liquid phase of slurry has been examined. The material consists of cells of the cultured alga ( Chlorella vulgaris ) together with those of the endogenous microbial community, and contains approximately 42% true protein, 23% carbohydrate, 16% lipid and 9% nucleic acid. The protein is deficient in the sulphur amino acids but rich in lysine. The latter feature appears to be related to the presence of hexanoic acid in slurry. The endogenous microorganisms do not make a significant direct contribution to the composition of material harvested after algal culture. Light and temperature have only slight effects upon composition of the harvested material.