dc.creator | Low,Constanza | |
dc.creator | Toledo,María Isabel | |
dc.date | 2015-05-01 | |
dc.date.accessioned | 2019-05-03T13:27:45Z | |
dc.date.available | 2019-05-03T13:27:45Z | |
dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-560X2015000200007 | |
dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/88083 | |
dc.description | The cell and culture viability of concentrates of the microalga Nannochloropsis oculata were assessed after storage for a period of 16 weeks at -18, 0 and 5°C. The concentrates were obtained from the crop of N. oculata, which was harvested at the start of the seasonal growth period using a process of flocculation. Flocotac Plus was used as the flocculation agent, achieving flocculation of 90% of the suspended microalgae. It was observed that the chemical process did not affect the number of live cells. The concentrate stored at -18°C presented slow freezing, which deteriorated the cells and therefore reduced cell viability after five weeks (75%). The concentrates stored at 0 and 5°C showed cell viability over 97% after the 16 weeks. Culture viability was only seen in the concentrates stored at 0 and 5°C, which showed specific growth rates similar to those of the control culture. It may be concluded that it is possible to use flocculates stored at 0 and 5°C after 16 weeks as inoculum for mass crops of N. oculata for food, green water and other uses. | |
dc.format | text/html | |
dc.language | en | |
dc.publisher | Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar | |
dc.relation | 10.3856/vol43-issue2-fulltext-7 | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.source | Latin american journal of aquatic research v.43 n.2 2015 | |
dc.subject | Nannochloropsis oculata | |
dc.subject | shelf-life | |
dc.subject | flocculation | |
dc.subject | cell viability | |
dc.subject | aquaculture | |
dc.title | Assessment of the shelf-life of Nannochloropsis oculata flocculates stored at different temperatures | |