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Mohammad-Taghi Golmakani,Karamatollah Rezaei,Sara Mazidi,Seyyed Hadi Razavi 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of γ-linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.
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Nasireh Alavi,Mohammad-Taghi Golmakani 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
Green microalga Chlorella (Chlorella vulgaris) powder was employed as a natural antioxidant in virgin olive oil and its antioxidant activity was compared with those of b-carotene and a-tocopherol during 16 days of accelerated storage. Furthermore, the synergistic effects of Chlorella and citric acid were investigated. The primary, secondary, and total oxidation products of Chlorella samples (with and without citric acid) were lower than those of the control samples. Induction period of Chlorella samples were significantly higher than those of the control, b-carotene, and a-tocopherol samples. Furthermore, carotenoid and chlorophyll contents of Chlorella samples were significantly higher than those of the control samples. These pigments can delay the oxidation process. Using Chlorella and citric acid in combination with each other showed no synergistic effect against the oxidation of virgin olive oil. In conclusion, Chlorella can be affirmed as a natural antioxidant, which extends the shelf life of virgin olive oil.
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