논문 상세보기

대체 단백질 식품 소재로서 미세조류 생산 증대를 위한 배양 조건 최적화 연구 KCI 등재

A Study on the Optimization of Culture Conditions to Increase Microalgae Productivity as Alternative Protein Food Material

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/428433
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Protein is an essential nutrient for humans to sustain life, but it is predicted that it will be challenging to secure protein through the traditional livestock industry in the future. Microalgae has high future value as an alternative protein food source due to resource utilization and sustainability advantages. In order to increase productivity, the culture conditions of microalgae, Chlorella vulgaris, Dunaliella salina, and Scenedesmus obliquus were examined in this study. The optimal culture conditions of C. vulgaris were mixotrophic culture, 25oC culture temperature, 7.0 initial pH, 10% initial inoculation, stirring culture, 3000 Lux light intensity, and 24L:0D light/dark cycle period with red LED. For D. salina, the optimal culture conditions were mixotrophic culture, 20oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 6000 Lux light intensity, and 12L:12D light/dark cycle period with white LED. For S. obliquus, the optimal culture conditions were mixotrophic culture, 30oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 4500 Lux light intensity, and 14L:10D light/dark cycle period with fluorescent light. These findings can be used as important information for increasing the production of microalgae as an alternative protein material resource in the future.

목차
서 론
재료 및 방법
    실험 재료
    배양 조건 최적화
    미세조류 성장 측정
결과 및 고찰
    배양 방법에 따른 성장 비교
    배양 온도에 따른 성장 비교
    배양 초기 pH에 따른 성장 비교
    초기 접종량에 따른 성장 비교
    교반에 따른 성장 비교
    광도에 따른 성장 비교
    광주기에 따른 성장 비교
    파장에 따른 성장 비교
    배양 규모에 따른 성장 비교
요 약
감사의 글
저자
  • 오해원(국립안동대학교 식품생명공학과) | Hae Won Oh (Department of Food Science and Biotechnology, Andong National University)
  • 이승환(국립안동대학교 식품생명공학과) | Seung Hwan Lee (Department of Food Science and Biotechnology, Andong National University) Corresponding author