Process Biotechnology

Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 5 No. 3, Issue of December 15, 2002
© 2002 by Universidad Católica de Valparaíso -- Chile Received April 16, 2002 / Accepted November 29, 2002
SHORT COMMUNICATION

Spirulina platensis growth estimation by pH determination at different cultivations conditions

Lúcia Helena Pelizer
Departamento Tecnología Bioquímico-Farmaceutica
Universidade de Franca
Av. Dr. Armando Salles Oliveira 201
Parque Universitario, CEP 14404-600
Franca/ Sao Paulo, Brasil
Tel: 55 16 37118888
Fax: 55 16 37118889
E-mail: lucia.pelizer@uol.com.br

J.C.M. Carvalho
Departamento Tecnologia Bioquímico-Farmacêutica - FCF
Universidade de São Paulo

Sunao Sato
Faculdade de Ciências Farmacêuticas
Universidade de Sao Paulo
Av. Lineu Prestes 580, Bl 16 Campus Universitario
CEP 05508900
Sao Paulo, Brasil
Tel: 55 11 38183691
E-mail: fcf@usp.br

Iracema de Oliveira Moraes*
Laboratório de Bioprocessos
Universidade Guarulhos
Praça Thereza Cristina 01, Centro Guarulhos
CEP 07023070
Sao Paulo, Brasil
Tel: 55 19 32582001
Fax: 55 19 32582001
E-mail: iomoraes@hotmail.com

* Corresponding author

Financial support: FAPESP.

Keywords: biomass estimation, methodology, pH, protein content, Spirulina platensis.

Abstract
Reprint (PDF)

Spirulina platensis is a cyanobacterium that has a high protein content and therefore, a high nutritional value. It can be cultivated either in a liquid or in a solid culture. When cultivated in aqueous culture the cell growth can be determined by following the optical density. On the other hand, when produced by solid cultivation the growth can be determined only indirectly, such as, through determination of the protein content of the fermenting solids. In this work the possibility of estimating cell growth by pH determination was verified. From the results it was concluded that pH and protein production (solid or surface culture) or cell content (liquid culture) correlate well, therefore pH determination seems to be a good method to determine cell growth.

 
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