2. Content
• What is ALGAE??
• Why use of ALGAE??
• ALGAE as food…
• Large scale production of Algae
• Spirulina
• Single Cell Protein
• Introduction
• Production with Example
3. WHAT IS ALGAE??
Algae is a SINGLE-CELLED organism.
They are Green, Red, Brown, Purple etc.
It can produce food(SUGAR) from the sun.
It grows where there is few or no aquatic
life with lot of SUNLIGHT and
NUTRIENT source.
It grows mostly in ponds or in moist
ditches.
4. • The Ancient Greek word for seaweed was phŷcos, which could mean either
the seaweed (probably red algae) or a red dye derived from it.
• The modern study of marine and freshwater algae is called either phycology
or algology.
• Algae are cultivated and used in nutrition worldwide. They are an important
source of vitamins, minerals, proteins, polyunsaturated fatty acids,
antioxidants, etc.
5. WHY USE OF ALGAE?
• Grow fast
• Consume CO2
• Thrive in wastewater and salt water
• Doesn't compete with food production
• Algae can yield 19,000-57,000 litre per acre
6. ALAGE AS FOOD
• Algae have been used as human food for thousands of years in all parts of the
world.
• The most commonly consumed macro algae include the
1. Red algae Porphyra(nori, kim, laver)
2. Asparagopsis taxiformis(limu)
3. Chondrus crispus(Irish moss)
4. Kelps Laminaria(kombu)
5. Palmaria palmata(dulse)
6.Macrocystis
7. Undaria(wakame)
8. Green algae Caulerpa racemosa
9. Codium
7.
8. • These algae are either harvested from wild populations or are farmed.
• These algae usually are eaten either fresh, dried or pickled.
• Several macroalgae are also the source of hydrocolloids such as agar-agar
and carrageenan which are widely used in the food industry as stabilisers,
thickeners and gelling agents.
• Some microalgae, especially the blue-green algae or cyanobacteria have
also been used as a food source or nutritional supplements for a long time.
• One among the algae as food is Spirulina.
9.
10. Large Scale Production Of Algae
• Cultivation of photosynthetic microorganisms requires the following:
(1) Sunlight or an artificial light source, with an appropriate emission
spectrum in the photosynthetically active radiation (PAR) region, ranging
between 400 and700 nm.
(2) An inorganic carbon source, such as dissolved CO2.
(3) Mineral nutrients including major nutrients such as N, S, P and
micronutrients such as Mg, Ca, Mn, Cu, Fe, etc.
(4) A favorable set of culture conditions including pH, temperature, and
dissolved oxygen.
11.
12. Spirulina
• Spirulina is among the world’s most popular
supplements.
• It is loaded with various nutrients and
antioxidants that may benefit your body and
brain.
• Spirulina is a biomass of cyanobacteria (blue-
green algae) that can be consumed by humans
and animals.
• Spirulina was once classified as a plant because
of "its richness in plant pigments as well as its
ability of photosynthesis.
13. • There are several species, but 3 among them are:
• Spirulina platensis
• Spirulina maxima
• Spirulina fusiformis
• Used Spirulina as a color additive in gum, candy and other packaged foods.
• Spirulina as a treatment for a range of
• Metabolism and heart health issues,
• Weight loss
• Diabetes
• High cholesterol,
• As an aid for various mental and emotional disorders, including anxiety,
stress, depression
• Attention deficit-hyperactivity disorder (ADHD)
15. What is single cell protein??
• Single-cell protein (SCP) refers
to crude or refined protein of
algal, bacterial, mold, or yeast
origin which is used either as
animal feed or human food.
16. Introduction
• The term single cell protein was introduced in the 1960s to describe protein-rich
foods manufactured from yeasts that served as dietary supplements for livestock
and humans.
• The production and utilization of microbial biomass as a source of food proteins
gained particular interest as an alternative source for proteins of agricultural
origin due to its high content of protein.
• Algae as a source of SCP is a term which refers to either microscopic single-cell
true algae or prokaryotic cyanobacteria, and their growth is based on use of
carbon dioxide and light energy.
• Quorn is produced from a multi-cellular, filamentous fungus, the term single
cell protein is inaccurate and mycoprotein is the preferred name.
• Mycoprotein is a form of single-cell protein, also known as fungal protein
"Protein derived from fungi, especially as produced for human consumption.
17.
18. • The fungus is grown in vats using glucose syrup as its food.
• A fermentation vat is filled with the growth medium and then inoculated with
the fungal spores.
• The F. venenatum culture respires aerobically, so for it to grow at an optimum
rate, it is supplied with oxygen, and carbon dioxide is drawn from the vat.
• To make protein, nitrogen (in the form of ammonia) is added and vitamins and
minerals are needed to support growth.
• The vat is kept at a constant temperature, also optimized for growth; the fungus
can double its mass every five hours.
• When the desired amount of mycoprotein has been created, the growth medium
is drawn off from a tap at the bottom of the fermenter.
• The mycoprotein is separated and purified. It is a pale yellow solid with a faint
taste of mushrooms.
• Different flavors and tastes can be added to the mycoprotein to add variety.[2]
