지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.12
- 수록면
- 142 - 167 (26page)
이용수
초록· 키워드
오류제보하기
Demand for surimi-based products has surged due to their convenience, and high protein content. However, the production process generates a large amount of nutrient-rich wastewater (SWW), which is beneficial to microalgae. Hence, the purpose of this study was to examine how six marine microalgae species grew at varying concentrations of SWW and extra nutrients (molasses-M, sodium nitrate-SN, ferric chloride-FC). The cultivation was conducted for ten days in a controlled environment, including aeration, light exposure, and temperature (22-27°C). Results showed that a 10% SWW promoted maximum biomass and nutrient removal, with Nannochloropsis oculata achieving 5.15 ± 1.27 g/L biomass, 80% NO₃<SUP>-</SUP>, 100% PO₄<SUP>3-</SUP>, and 48% COD reduction. Under additional nutrient supplementations, microalgae achieved higher biomass, reaching 5.79 ± 0.24 g/L, with complete PO₄<SUP>3-</SUP> and NO₃<SUP>-</SUP> removal, and COD reduction (71.54% − M : FC and 80.32% − M : SN). Additionally, the protein content was considerably raised by both SN and FC (32.41 ± 2.21% and 27.15 ± 0.88%), whereas the lipid content was decreased by SN (20.05 ± 1.36%) and increased by FC (27.38 ± 1.17%). This research highlights the potential of SWW for marine microalgae growth and the impact of nutrient supplementation, offering valuable insights in the field of bioresource technology.
목차
ABSTRACT
1. Introduction
2. Materials and Methods
3. Result and Discussion
4. Conclusions
References
참고문헌 (93)
참고문헌 신청
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Luo X, Xiao S, Ruan Q, et al. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Food Chem. 2021;372:131260. https://doi.org/10.1016/j.foodchem.2021.131260.
Yingchutrakul M, Wasinnitiwong N, Benjakul S, et al. Asian carp, an alternative material for surimi production: Progress and future. Foods. 2022;11(9):1318. https://doi.org/10.3390/foods11091318.
H-Kittikun A, Bourneow B, Benjakul S. Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112. Food Chem. 2012;135(3):1183–1191. https://doi.org/10.1016/j.foodchem.2012.05.04.
Amenorfenyo DK, Huang X, Zhang Y, et al. Microalgae brewery wastewater treatment: potentials, benefits and the challenges. Int. J. Environ. Res. Public Health. 2019;16(11):1910. https://doi.org/10.3390/ijerph16111910.
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