Cultivation of Spirulina: An innovative approach to boost up agricultural productivity (2025)

SPIRULINA PLATENSIS – FOOD FOR FUTURE: A REVIEW

Spirulina can play an important role in human and animal nutrition, environmental protection through wastewater recycling and energy conservation. The present review was focused on the various characteristics of Spirulina platensis. Spirulina is rich in proteins (60-70%), vitamins and minerals used as protein supplement in diets of undernourished poor children in developing countries. One gram of Spirulina protein is equivalent to one kilogram of assorted vegetables. The amino acid composition of Spirulina protein ranks among the best in the plant world, more than that of soya bean. The mass cultivation of Spirulina is achieved both in fresh water and waste water. Spirulina grown in clean waters and under strictly controlled conditions could be used for human nutrition. The micro alga grown in waste water is used as animal feed and provide a source of the fine chemicals and fuels. The waste water system is highly applicable in populated countries like India where wastes are generated in high quantities and pose environmental problem. The present review focused the following topics: Spirulina platensis, Isolation and occurrence of Spirulina platensis, newly formulated media for Spirulina cultivation, Phycocyanin and Medicinal properties of Spirulina platensis.

Spirulina: A Spotlight on Its Nutraceutical Properties and Food Processing Applications

Journal of microbiology, biotechnology and food sciences

Spirulina, blue-green algae is now worldwide used as a dietary supplement owing to its richness in protein (50-60%), antioxidants, essential fatty acids, etc. The amino acid composition of Spirulina protein ranks among the best in the plant world, more than that of soya beans. This review article serves as an overview of why Spirulina is considered as a ‘superfood’. Its methodologies of cultivation, richness in nutrients and bioactive components, therapeutic properties in the health food circuits, and versatile utilization in various food supplements are elaborately introduced. All possible fortification of Spirulina platensis emphasizing the elevation of nutrient levels in bakery products, beverages, dairy products, extruded snacks, energy bars, infant foods, and confectionaries is briefed. Beyond, these algae convert carbon dioxide into organic substances and produce oxygen during their growth in alkaline and saline water thereby not wasting fresh water and allowing the productio...

Spirulina opportunities and cultivation

Spirulina Cultivation: A Review

Blue-green algae (Cyanobacteria) are among the most primitive life forms on Earth. Their cellular structure is a simple prokaryote. They share features with plants, as they have the ability to perform photosynthesis. They share features with primitive bacteria because they lack a plant cell wall. Interestingly, they also share characteristics of the animal kingdom as they contain on their cellular membrane complex sugars similar to glycogen. Among blue-green algae, both edible and toxic species adapted to almost any of the most extreme habitats on earth. Edible blue-green algae, including Nostoc, Spirulina, and Aphanizomenon species have been used for food for thousands of years. Spirulina are multicellular and filamentous blue green algae that has gained considerable popularity in the health food industry and increasingly as a protein and vitamin supplement to aquacultures diets. It grows in water, can be harvested and processed easily and has very high macro and micro nutrient contents.

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Molecules, 2022

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Review on Spirulina

To evaluate Lab scale Cultivation of Spirulina by using different substrates and to Evaluate its Chlorophyll and Protein content

Spirulina is a multicellular, filamentous, free floating cyanobacterium or photosynthetic blue green algae. Spirulina has been so popular in the world due to its high nutritional contents. As it contains chlorophyll 'a', like higher plants botanist classify it as micro algae belonging to Cyanophyceae class; but according to bacteriologists it is a bacterium due to its prokaryotic structure. Mexicans started using this microorganism as human food. The nutritional status of cultured Spirulina suggested that the biomass of Spirulina is nutritionally rich in protein. Cyanobacterium Spirulina is proficient to cultivate in a variety of culture media. The present investigation is carried out to evaluate the lab scale cultivation of Spirulina by using different substrates like cheese whey, cow urine, rain water and tube well water. Also it is evaluated for its chlorophyll and protein content. Different concentration gradients of the substrates i.e. cheese whey, cow urine, rain water and tube well water ranges from 10 -1 to 10 -6 with ZARROUK'S medium were analyzed for Spirulina growth at pH 9.5 ± 2, temperature 30°C ± 2 and photo-period of 10-12 hours. Spirulina was successfully cultivated by using different substrates and maximum chlorophyll and protein content was founded. The results indicate the potentiality of all the four substrates to provide nutrients to culture medium that reduces its valuable cost and make it a cheaper and economic medium to cultivate Spirulina.

Spirulina microalga: A Food for future Pinnacle Biotechnology

Spirulina is a microscopic algae, known also as blue-green algae. It belongs to the family of cyanophyceae. These beings are original and very enigmatic: they feed themselves by photosynthesis like plants but their cells have no cellulosic membrane like bacteria (which explains their very high digestibility, about 83%). They appeared very early on Earth, more than 3 billion years ago. By their intense production of oxygen they considerably modified the atmosphere on Earth so it became possible for organic life to emerge. In this paper were emphasized the nutritional and pharmaceutical values of this algae. The economic role and the possibilities for artificial culture of Spirulina in a southern environment are analyzed. Then a survey of other uses of Spirulina is suggested. Furthermore, thermophysical studies of Spirulina were performed in order to understand its behavior during drying and the possibilities of riches generation by commercializing these algae for Chad. The production of Spirulina is very simple and it can be mastered by any peasant which is very interesting for developing countries.

Trends in the Uses of Spirulina Microalga: A mini-review

Jurnal Ilmiah Perikanan dan Kelautan, 2020

There is a need to have a single document that summarises the present day uses of Spirulina. In this review, the research trend on the health and other applications of Spirulina microalga was critically evaluated. In terms of the health uses, antioxidant, antibacterial, and immunostimulant effects of Spirulina were emphasized. Other uses of the microalga discussed include the use of Spirulina for human and animal food, bioenergy, pollution and ecotoxicology control, cosmetics, bioplastics and biofertilizers. Literature search revealed that Spirulina polysaccharides, phycocyanin size and content play a role in antioxidant activity and DNA repair. The double bonds and positions of-COOH and-OH in Spirulina phenol content and γ-linolenic fatty acids (γ-LFA) have antimicrobial activity. Some compounds in Spirulina improve immune, increase survival rate and enhance distribution of proteins like hepcidin and TNF-α in animal models. High protein, vitamins, fatty acids (FAs) and glycoproteins in Spirulina are easily digestible due to its lack of cellulose and can improve human and livestock growth. Spirulina produces biodegradable and non-toxic biodiesel and useful co-products. Absorption of heavy metals by chemisorption occurs in Spirulina. Phycocyanin and β-carotene of Spirulina increase skin health, Spirulina also cause high cell proliferation and aids wound healing. Bioplastics produced from Spirulina are biodegradable, non-toxic with high blends. Biofertilizers from Spirulina have little or no residual risks, adds soil Nitrogen through Spirulina Nitrogen fixation ability. In addition, the survey of published works on Spirulina for the past two decades indicates that more research is been carried out in recent years using Spirulina, especially studies involving its health potentials and those concerned with molecular analysis. In conclusion, Spirulina is an exceptional commodity with numerous applications, and probably, some of its compounds causing those effects are yet to be isolated and that is one area for further research.

Evaluation of Lab Scale Cultivation of Spirulina Using Different Substrates and its Nutritional Analysis

International Journal of Research Publication and Reviews, 2024

Spirulina is a multicellular, filamentous cyanobacterium with the ability to colonize environments that are unsuitable for many other organisms. It forms populations in freshwater and brackish lakes, as well as some marine environments, primarily alkaline saline lakes. Spirulina contains a high content of protein (up to 70%), along with high amounts of essential fatty acids, essential amino acids, minerals, vitamins (especially B12), antioxidant pigments (phycobiliproteins and carotenoids) and polysaccharides. Spirulina mainly grow in highly alkaline water. Lonar Lake is considered as the largest source of alkaline water in India so the water from Lonar Lake was used to isolate Spirulina. The isolation was carried out in Zarrouk's media. It is specific media used for the growth of Spirulina. Spirulina requires light and cold condition for proper growth so these conditions were maintained during the growth. The media was inoculated with the water sample and kept for incubation at 22˚C for over 15 days. The media was also supplemented with some trace metals for good yield. After incubation period the media was observed under microscope to confirm the Spirulina was isolated. After the isolation was successful Spirulina was cultivated by using various substrates such as cow urine, cheese whey, tap water etc. The substrate were added in the media and the media was inoculated with isolated culture of Spirulina .The media was kept for incubation in similar conditions used during isolation. After 15 days the sample were studied for their protein content, carbohydrate content.