Culturing of Chlorella sp. with Different of Iron (Fe3+) Concentration in Bold’s Basal Medium for Healthy and Nutritious Cookies

Dian Iriani, Orasa Suriyaphan, Nittaya Chaiyanate, Bustari Hasan, Sumarto .

Abstract


The purpose of this study was to determine the effect of Fe3+ concentration (0.35, 0.56, 1.12 and 1.68 mg/L) on growth, total phenolic  and protein content of Chlorella sp. cultured in Bold’s Basal medium. The Chlorella sp. cells were grown at 51% RH, 25 0C ± 2 under continuous illumination with 36 W irradiance (TIS 956-2533) supplied by day-light fluorescent lamp, and agitated bubbling at flow rate (2.7 m/s2). The samples were collected every 2 days during 21 days of cultivation period to estimate the cell growth of Chlorella sp. Protein content of samples were determined on 7th, 14th, and 21st day of cultivation period. The statistical analysis showed that there were significant differences (p<0.05) on growth and protein content and total phenolic content of Chlorella sp. in different of iron concentration, even when cultivated under the same conditions. These differences could be related to specific differences in the cell metabolism. Total phenolic content (8.74 mgGAE/g dry weight) in 1.68 mg/L Fe3+ concentration, protein content (6.80 mg/g dry weight) in 0.56 mg/L Fe3+ concentration,  total cell number (6.03 x 106 cell/mL) and the specific growth rate (?) of Chlorella sp. (1.38/day) were the highest among treatments at the lowest of Fe3+ concentration (0.35 mg/L). Thus, the Chlorella sp. could be applied in cookies, whereas protein and total phenolic content of cookies with adding 1% of Chlorella sp. were 0.60 mg/g dry weight  and 1.24 mgGAE/g dry weight, respectively.


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