Journal of Food Processing & Technology

Abstract

Improvement of Nutrition Production by Protoplast Fusion Techniques in Chlorella vulgaris

Kusumaningrum HP and Zainuri M

Recent decades showing remarkable development of the biotechnology of microalgae.Valuable product for food, nutrition and other applications will extend into broader area. Natural nutrition production from microalgae are not yet competitive with their synthetic levels. Chlorella is widely used as a health food and feed supplement, as well as in the pharmaceutical and cosmetics industries. Protoplast fusion was found to be an efficient method in improving its nutrition production and diversification in Chlorella vulgaris. The research was carried out by application of protoplast fusion on interspecific microalgae of C. vulgaris. The fusant was subjected for analysis of nutrition content by GCMS methods on C. vulgaris powder from 100 L liquid cultivation of fusant. The research result gained fusant in high mass production level. Nutrition analysis of fusants showed 17 amino acid with high concentration glutamic acid (14495.52 ppm) followed by leucine (10856.97 ppm) and Aspartic acid (10378 ppm). Palmitic acid (1.59%) was showed highest concentration in its lipid acid profile. Lipid analysis also showed polyunsaturated fatty acids (PUFA) with concentration 1.0987% and DHA 0.2%. Surprisingly, the fusant also revealed Omega 9 instead of Omega 3 and Omega 6. The research result showed potential acquisition of improvement nutrition by protoplast fusian application on microalgae.