Please use this identifier to cite or link to this item: http://rep.btsau.edu.ua/handle/BNAU/2757
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dc.contributor.authorХоменко, Анастасія Дмитрівна-
dc.contributor.authorKhomenko, Anastasia-
dc.contributor.authorМерзлов, Сергій Віталійович-
dc.contributor.authorMerzlov, Serhii-
dc.date.accessioned2019-11-19T13:09:25Z-
dc.date.available2019-11-19T13:09:25Z-
dc.date.issued2014-
dc.identifier.citationХоменко А.Д. Використання кисломолочної сироватки під час культивування spirulina platensis / А.Д.Хоменко, С.В.Мерзлов // Технологія виробництва і переробки продукції тваринництва: збірник наукових праць .- Біла Церква: БНАУ, 2014 .- Вип.1(110) .- С. 11-15.uk_UA
dc.identifier.issn2310-9289-
dc.identifier.urihttp://rep.btsau.edu.ua/handle/BNAU/2757-
dc.descriptionThe influence of different concentrations of fermented milk whey in the nutrient medium composition on life activity of cells culture of Spirulina platensis was established and their ability to use fermented milk whey as a source of Nitrogen and other essential factors of nutrition. In our studies we used pure cultures of cyanobacteria Spirulina platensis and milk whey which had the following averages: Titrated acidity 61,5° T, pH – 4.06, the mass fraction of fat – 0.05 %, mass fraction of protein – 0.67 % and dry matter content 5.58 %. The cultivation of Spirulina platensis conducted in phytoreaktors with 50 litres capacity each, with the use of standard Zarruka culture medium. The culture of microalgae clock provided light. For mixing culture medium of Spirulina platensis cells we used compressors. The temperature of the culture medium was kept at 24–25° C. Each stage of the study was 30 days. There have been two phases of research on the cultivation of Spirulina platensis. During the first phase to study the intensity of cultivation of Spirulina platensis under different doses of milk whey using four experimental nutrient medium to which was added serum and control (without milk whey). During the first phase to the standard culture medium Zarruka added fermented milk whey in amounts: 1.0 liter – I testing nutrient medium, 2.0 liter – II testing nutrient medium, 3.0 and 4.0 liter – accordingly, III and IV research nutrient medium (or 2.0 %, 4.0 , 6.0 and 8.0 % by volume). Every 7–8 days of the research culture media also added fresh medium with an appropriate mix of sour whey. The second phase determined the optimal concentration of milk whey as part of the standard culture medium during cultivation Zarruka Spirulina platensis. During the second phase of research on the cultivation of Spirulina platensis using modified culture medium composed of fermented milk whey was added in amounts of 0.5 liters – I testing nutrient medium, 1.0 liter – II testing nutrient medium, 1.5 and 2.0 liters – respectively , III and IV research nutrient medium (or 1.0 %, 2.0; 3.0 and 4.0 % by volume). Unlike the first phase of the study on the second re-addition of milk whey in 7–8 days did not commit. In all nutrient mediums in a day determined by optical density using photoelectric FEC 56 M, pH – pH meter using I–160 MI. In the first phase of the study was found that over the period of twelve days growing culture of Spirulina platensis, by adding dairy whey in an amount 8.0 % (4.0 liters) to 50 liters of culture medium Zarruka microalgae culture was dying. At the fifth day of the research nutrient medium has changed color from blue-green to yellow and appear odor. On the twelfth day the color changed to brown, indicating the loss of the principal amount of cells Spirulina platensis. By adding to the I, II and III research culture medium, respectively, 2.0 %, 4.0 and 6.0 % by volume of fermented milk whey, in the early days of the study, and after re-entering every 7–8 days corresponding concentration of whey and fresh culture medium, there was some inhibition of growth and development of Spirulina platensis, due to cultural adaptation to the milk whey. With the addition fermented milk whey to the nutrient medium in numbers: 1.0, 2.0 and 3.0 liters Spirulina platensis retains its ability to a build-up of biomass. However, due to the adaptive processes is slowing growth and development of culture. At the end of the thirty day period of cultivation with control culture medium was obtained most dry biomass Spirulina platensis. Somewhat less dry weight of Spirulina research I obtained from culture medium, which is 5.15 g or 25.6% less than in the control. From the experimental culture medium III we received the least dry biomass of Spirulina, which is 16.5 grams or 5.6 times less than in the control. During the second phase of the study we determined the effect of the addition of fermented milk whey to changing pH and optical density of culture medium. During the second phase of the study we found that adding milk whey of the standard culture medium Zarruka leads to an increase of absorbance versus control until the 7th day. Since 7–8 days in the experimental nutrient media optical density decreased, due to the adaptation of microalgae cultures to serum, this period lasted 13 days. In the control nutrient medium cell formation Spirulina platensis did not stop. However, the ninth day (due to the aging of cells) decreased the intensity of cell division, and the cells themselves united in layers. After the addition of fresh culture medium caused metabolic activation, increased intensity of cell division. Unlike the first phase of the study, fresh culture medium without milk whey was added, which did not lead to inhibition of re-build Spirulina platensis biomass. On the 13th day in the experimental nutrient medium intensified process of increasing biomass of microalgae, the optical density increased, but in III and IV nutrient media research, it was smaller than I and II, which is associated with the formation of layers of microalgae biomass and attaching them to the walls phytoreaktors. Also, experimentally was found that the addition of the standard culture medium Zarruka fermented milk whey does not influence the change in pH, however, this figure is somewhat different in the experimental nutrient medium in more acidic side compared with the control. But throughout the period of study is in the normal range 8.5–10.5. During the period of cultivation of Spirulina platensis, as a result of its activity, the pH of the culture medium is changed and is more alkaline. The most of the dry Spirulina biomass 39.94 g±0,15, that is by 89.19 % more than control, was obtained by culturing microalgae, using modified experimental environment Zarruka by adding 3.0 % of dairy whey volume. Adding 2.0 % and 4.0 % whey milk into the nutrient medium also accompanied by an increase in the resulting dry Spirulina platensis biomass compared to the control, respectively, 22.6 % and 59.1 %.uk_UA
dc.description.abstractВстановлено вплив різних концентрацій сироватки молока корів у складі поживного середовища на життєдіяль-ність культури та здатність клітин Spirulina platensis використовувати сироватку як джерело Нітрогену, амінокислот та інших есенціальних факторів живлення. За додавання до складу поживного середовища кисломолочної сироватки у кількості 1,0; 2,0; 3,0 та 4,0 % від об’єму Spirulina platensis зберігає свою здатність до нарощування біомаси. Однак за рахунок адаптаційних процесів ріст та розвиток культури сповільнюється. Експериментально доведено, що додавання до поживного середовища 8,0 % кисломолочної сироватки призводить до припинення нарощування біомаси спіруліни та загибелі клітин культури. Найбільш оптимальна концентрація кисломолочної сироватки у складі стандартного поживного середовища Заррука – 3,0 % від об’єму (1,5 літра). .uk_UA
dc.language.isoukuk_UA
dc.publisherБілоцерківський національний аграрний університетuk_UA
dc.subjectсироватка молока корівuk_UA
dc.subjectSpirulina platensisuk_UA
dc.subjectпоживне середовищеuk_UA
dc.subjectбіомаса культуриuk_UA
dc.subjectНітрогенuk_UA
dc.subjectамінокислотиuk_UA
dc.subjectfermented milk wheyuk_UA
dc.subjectnutrient mediumuk_UA
dc.subjectbiomass of ultureuk_UA
dc.subjectNitrogenuk_UA
dc.subjectamino acidsuk_UA
dc.titleВикористання кисломолочної сироватки під час культивування spirulina platensisuk_UA
dc.title.alternativeCultivation of Spirulina platensis on fermented milk wheyuk_UA
dc.typeСтаттяuk_UA
dc.identifier.udc606:637.14uk_UA
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