Saran's Learn Microbiology

ECONOMIC IMPORTANCE OF ALGAE Algae as Food source ·        Spirulina platensis – Single Cell Protein (SCP) and widely called as “Food for Future” ·        Chlorella is the source of Vitamin and Protein. ·        Chlorellin antibiotic is extracted from Chlorella . ·       Brown and Red seaweeds provide important economic products in the form of food for people and resources in the manufacturing of Industrial products. ·        Red algae known as “Nori ( Porphyra tenera )” is a popular food in Japan. ·        Sea kale (algae) is consumed dried or cooked into various stews or soups. ·      Sea lettuce and Edible kelp are other commonly eaten seaweeds. Examples: Ulva, Laminaria, Sargassum and Chlorella. ·        In Japan, about 20 different kinds of Algae are being harvested and eaten. ·        ‘Aonori’ is a preparation of Monostroma (sea lettuce), ‘Kombu’ of Laminaria . ·        Dulse ( Palmaria palmata ) another Red alga, is eaten primarily in the North At

CULTIVATION OF MICROALGAE (ALGACULTURE) ·      The first Microalgal cultivation was achieved by Martinus Willem Beijerinck in 1890 using Chlorella vulgaris . ·        Some of the important parameters for Algal cultivation are a)      Culture medium b)      Light c)      Temperature (16 °C to 27 °C; Optimum – 18 °C to 24 °C) d)      Salinity (12 g/L to 40 g/L; Optimum – 20 g/L to 24 g/L) e)      pH (pH 7 to 9; Optimum pH – 8.2 to 8.7) f)       Aeration and Proper mixing (Agitation) ·     The two most common methods of Microalgae cultivation are (i) Open Cultivation Systems (Open ponds, Tanks and Raceway ponds) and (ii) Controlled Closed Cultivation Systems (using different types of Bioreactors).   (i) Open Cultivation Systems ·       One of the first attempts to Scale up and Cultivate Microalgae was achieved using Open Raceway Ponds. ·        Some of the major advantages of an Open Cultivation System are a)      Minimal capital and operating costs b)      Low

MICROSCOPIC IDENTIFICATION OF ALGAE Collection of Algal sample ·        Microalgae and Macroalgae are collected using a knife or by hand. ·       Phytoplankton is collected using a mesh net. Water samples are kept overnight to settle or concentrate the algae towards the bottom. ·        Samples that are present in soil are difficult to collect. ·        Some data should be recorded before the next step of identification: a)      Name of the Sample collector b)      Date of Collection c)      Locality of Collection d)      The texture of water from which Algae is collected e)      Algae either free-floating or attached Microscopic Examination of Algae ·        Place a drop of Water or Specimen on a Microscope slide containing Algae. ·        Be sure to use a specimen of very small quantity to avoid clumping. ·        Gently cover the slide with a coverslip and view under a Microscope. ·        Observe slide in the microscopic range of about 40 X magnificati