Doctor of Nutrition and Food Sciences (PNFS)
Nutrition and Food Sciences
Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt 1 yielded an average culture ratio of 97.47 ± 1.29% Chl, and 2.84 ± 1.27% Cya. Trt 2 yielded an average culture ratio of 89.85 ± 1.17 Chl, and 10.64 ± 1.97 Cya. Total protein content was 29.46 ± 6.11 and 39.69 ± 5.15 g protein per 100 g of algae DWB for trts 1 and 2 respectively (p = 0.001). Total sugar content (TSC) was calculated as 25.44±6.90 g/100 for trt 1 (71% of Treatment 1 CCA’s carbohydrates are starch, comprised of 23% resistant starch (RS), and 48% non-resistant starch (NRS)). TSC for trt 2 was 19.28±2.84 g/ 100g (82% of trt 2’s carbohydrates are starch, comprised of 26% RS, and 56% NRS). Extracted starch in CCA was identified as high amylose (71.62 ± 7.18% w/w and 65.85 ± 3.87 % w/w in Trts 1 and 2, respectively). Total monosaccharide content was 1.36 ± 0.11 g/100 g and 1.44 ± 0.09 g/100 g DWB for trts 1 and 2, respectively. Seven monosaccharides were identified. DSC indicated presence of resistant starch. Extracted lipid contents were lower than previous studies this could be due to cellular extraction issues. Total lipid content varies greatly depending on polarity of extraction solvent and technique used. Fatty acids with 13-18 carbons were identified, the most abundant was palmitic acid, linolenic acid and, oleic acid. CCA’s ability to grow in several irradiance regimes and create substantial biomass while still accumulating valuable macronutrients make it a promising source of bioactive compounds.
Tyus, Chelsea, "Discovering Potential Protein, Carbohydrate, and Lipid Based Food Ingredients in a Co-Culture of Microalgae" (2016). LSU Doctoral Dissertations. 5018.