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从地中海海水中分离微藻并在养殖物种中生产脂质。

Isolation of Microalgae from Mediterranean Seawater and Production of Lipids in the Cultivated Species.

作者信息

Haoujar Imane, Cacciola Francesco, Manchado Manuel, Abrini Jamal, Haoujar Mohammed, Chebbaki Kamal, Oteri Marianna, Rigano Francesca, Mangraviti Domenica, Mondello Luigi, Essafi Adil, Chairi Hicham, Skali Senhaji Nadia

机构信息

Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, 93000 Tetouan, Morocco.

Specialized Center in Zootechnics and Marine Aquaculture Engineering, National Institute of Fisheries Research, 93200 M'Diq, Morocco.

出版信息

Foods. 2020 Nov 4;9(11):1601. doi: 10.3390/foods9111601.

DOI:10.3390/foods9111601
PMID:33158015
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7692243/
Abstract

Isolation and identification of novel microalgae strains with high lipid productivity is one of the most important research topics to have emerged recently. However, practical production processes will probably require the use of local strains adapted to commanding climatic conditions. The present manuscript describes the isolation of 96 microalgae strains from seawater located in Bay M'diq, Morocco. Four strains were identified using the 18S rDNA and morphological identification through microscopic examination. The biomass and lipid productivity were compared and showed good results for sp., (15.93 mg/L/day). The lipid content in the four species, namely , sp., and , was carried out by high performance liquid chromatography coupled to mass spectrometry (HPLC-MS )highlighting the identification of up to 77 compounds.

摘要

分离和鉴定具有高脂质生产率的新型微藻菌株是近年来出现的最重要的研究课题之一。然而，实际生产过程可能需要使用适应当地气候条件的本地菌株。本手稿描述了从摩洛哥姆迪格湾海水中分离出96株微藻菌株的过程。通过18S rDNA和显微镜检查进行形态学鉴定，确定了4个菌株。对生物量和脂质生产率进行了比较，结果表明， sp.（15.93毫克/升/天）表现良好。通过高效液相色谱-质谱联用（HPLC-MS）对这四个物种，即 sp.、 和 中的脂质含量进行了分析，鉴定出多达77种化合物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/7d8734e058c7/foods-09-01601-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/604d9b34b1fc/foods-09-01601-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/607d179e84a8/foods-09-01601-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/f157ea50fbc3/foods-09-01601-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/f2b0965e82bb/foods-09-01601-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/ecfb908dcd72/foods-09-01601-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/7d8734e058c7/foods-09-01601-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/604d9b34b1fc/foods-09-01601-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/607d179e84a8/foods-09-01601-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/f157ea50fbc3/foods-09-01601-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/f2b0965e82bb/foods-09-01601-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/ecfb908dcd72/foods-09-01601-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4876/7692243/7d8734e058c7/foods-09-01601-g006.jpg

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