Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications.
heterotrophic cultivation
microalgae
nutritional applications
pigments
protein
random mutagenesis
scale-up
Journal
Frontiers in bioengineering and biotechnology
ISSN: 2296-4185
Titre abrégé: Front Bioeng Biotechnol
Pays: Switzerland
ID NLM: 101632513
Informations de publication
Date de publication:
2020
2020
Historique:
received:
10
03
2020
accepted:
22
04
2020
entrez:
9
6
2020
pubmed:
9
6
2020
medline:
9
6
2020
Statut:
epublish
Résumé
Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic factors such as color, taste and smell can be decisive for the acceptability of foods supplemented with microalgae. The aim of this work was to develop chlorophyll-deficient mutants of
Identifiants
pubmed: 32509750
doi: 10.3389/fbioe.2020.00469
pmc: PMC7248561
doi:
Types de publication
Journal Article
Langues
eng
Pagination
469Informations de copyright
Copyright © 2020 Schüler, Greque de Morais, Trovão, Machado, Carvalho, Carneiro, Maia, Soares, Duarte, Barros, Pereira, Silva and Varela.
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