Comparative Analysis of Effect of Culture Conditions on Growth and C-Phycocyanin Production in Helical and Linear Spirulina
Current Microbiology, ISSN: 1432-0991, Vol: 81, Issue: 6, Page: 152
2024
- 2Citations
- 7Captures
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Article Description
Spirulina (Arthrospira and Spirulina spp.) has always been characterized by the helical trichomes, despite the existence of linear forms. A great debate is now open on the morphological flexibility of Spirulina, but it seems that both trichome morphology and C-phycocyanin (C-PC) concentrations are influenced by the culture conditions. This work compared the effect of some key growth factors (medium pH as well as its carbon, potassium, and salt contents) on the growth and C-PC concentration of helical and linear Spirulina strains. Further, two-phase strategies, including light and nitrogen variation, were applied to increase the in vivo C-PC accumulation into the trichomes. Results showed that high pH induced trichomes elongation and improved growth but decreased C-PC content (+ 65 and + 43% vs. −83 and −49%, for helical and linear strains, respectively). Variations in carbon and salt concentrations negatively impacted growth and C-PC content, even if the linear strain was more robust against these fluctuations. It was also interesting to see that potassium increasing improved growth and C-PC content for both strains. The variation of light wavelength during the enrichment phase (in the two-phase strategy) improved by 50% C-PC accumulation in trichomes, especially after blue lighting for 96 h. Similar result was obtained after 48 h of nitrogen reduction, while its removal from the medium caused trichomes disintegration. The current work highlights the robustness of linear Spirulina strain and presents an efficient and scalable way to increase C-PC in vivo without affecting growth.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85191088511&origin=inward; http://dx.doi.org/10.1007/s00284-024-03684-y; http://www.ncbi.nlm.nih.gov/pubmed/38652305; https://link.springer.com/10.1007/s00284-024-03684-y; https://dx.doi.org/10.1007/s00284-024-03684-y; https://link.springer.com/article/10.1007/s00284-024-03684-y
Springer Science and Business Media LLC
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