Bibliografías temáticas / Limnospira

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Literatura académica sobre el tema "Limnospira"

Autor: Grafiati

Publicado: 25 de enero de 2025

Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Limnospira"

Misztak, Agnieszka E., Malgorzata Waleron, Magda Furmaniak, et al. "Comparative Genomics and Physiological Investigation of a New Arthrospira/Limnospira Strain O9.13F Isolated from an Alkaline, Winter Freezing, Siberian Lake." Cells 10, no. 12 (2021): 3411. http://dx.doi.org/10.3390/cells10123411.

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Cyanobacteria from the genus Arthrospira/Limnospira are considered haloalkalotolerant organisms with optimal growth temperatures around 35 °C. They are most abundant in soda lakes in tropical and subtropical regions. Here, we report the comprehensive genome-based characterisation and physiological investigation of the new strain O9.13F that was isolated in a temperate climate zone from the winter freezing Solenoye Lake in Western Siberia. Based on genomic analyses, the Siberian strain belongs to the Arthrospira/Limnospira genus. The described strain O9.13F showed the highest relative growth in

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Martins, Valter F. R., Ana I. Lopes, Diana Gomes, et al. "Unravelling the Potential of Seven Microalgae Species: Nutritional, Antioxidant, and Antimicrobial Properties and Application." Applied Sciences 15, no. 12 (2025): 6691. https://doi.org/10.3390/app15126691.

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Microalgae are a rich renewable source of a wide variety of bioactive compounds. This study focuses on seven microalgae—Limnospira sp., Dunaliella sp., Lobosphaera sp., Nannochloropsis sp., Odontella sp., Porphyridium sp., and Tetraselmis sp.— analyzing their nutritional compositions and the potential bioactivity of their hydroethanolic extracts obtained via ultrasound-assisted extraction. The total phenolic content (TPC) and antioxidant activity (ABTS, DPPH, and ORAC), as well as the antimicrobial activity of the extracts were determined. The protein content of the microalgae ranged from 22.9

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Moliboga, Elena, and Olga Bazhenova. "Cultivating Limnospira fusiformis from Lake Solenoye, Omsk." Food Processing: Techniques and Technology 53, no. 4 (2023): 689–97. http://dx.doi.org/10.21603/2074-9414-2023-4-2469.

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Global food shortages make it necessary to look for alternative renewable bioresources. In the south of Western Siberia, the filamentous cyanoprokaryote Limnospira fusiformis triggers seasonal algae bloom in hypergaline alkaline Lake Solenoye. The species has valuable nutritional properties, and its phytomass is a potential source of proteins and biologically active substances. The O9.13F strain of L. fusiformis has a good potential as a bioadditive in animal feeding. The article offers a technology for cultivating O9.13F of L. fusiformis, isolated from Lake Solenoye. The research objectives w

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McDonnell, Brian, Elvina Parlindungan, Erika Vasiliauskaite, et al. "Viromic and Metagenomic Analyses of Commercial Spirulina Fermentations Reveal Remarkable Microbial Diversity." Viruses 16, no. 7 (2024): 1039. http://dx.doi.org/10.3390/v16071039.

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Commercially produced cyanobacteria preparations sold under the name spirulina are widely consumed, due to their traditional use as a nutrient-rich foodstuff and subsequent marketing as a superfood. Despite their popularity, the microbial composition of ponds used to cultivate these bacteria is understudied. A total of 19 pond samples were obtained from small-scale spirulina farms and subjected to metagenome and/or virome sequencing, and the results were analysed. A remarkable level of prokaryotic and viral diversity was found to be present in the ponds, with Limnospira sp. and Arthrospira sp.

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Sinetova, Maria A., Elena V. Kupriyanova, and Dmitry A. Los. "Spirulina/Arthrospira/Limnospira—Three Names of the Single Organism." Foods 13, no. 17 (2024): 2762. http://dx.doi.org/10.3390/foods13172762.

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Recent advances in research techniques have enabled rapid progress in the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira. The latter now refers to industrially manufactured spirulina strains. Whole-genome sequencing revealed gene clusters involved in metabolite production, and the physiology of spirulina. Omics technologies demonstrated the absence of hazardous compounds in spirulina cells, confirming the safety of this biomass as a food product. Spirulina is a good source of different ch

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kareem, Haider, and Haider Alghanmi. "EFFECTS OF VARIOUS LIGHT INTENSITIES ON PHYCOCYANIN COMPOSITION OF CYANOBACTERIUM LIMNOSPIRA FUSIFORMIS (VORONICHIN) NOWICKA-KRAWCZYK, MÜHLSTEINOVÁ & HAUER." Malaysian Journal of Science 42, no. 1 (2023): 1–6. http://dx.doi.org/10.22452/mjs.vol42no1.1.

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Phycocyanin denotes a photosynthetic pigment discovered in Rhodophyta and cyanobacteria, which has been used in medical, industrial, and agricultural applications. In general, phycocyanin production by cyanobacteria depends on many environmental conditions, mainly light during the cultivation period. The goal of this research was to see how various light intensities of 47, 52, as well as 60 µmol m-2 s-1, affected the Phycocyanin production of cyanobacterium Limnospira fusiformis cultured in Zarrouk medium with a maximum temperature of 28°C. The outcomes revealed that with mild light intensity

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Gavilan-Figari, Isabel Milagros, Graciela Vanessa Peña-Urdániga, Angelica Naka, and Miguel Angel Castro-Rosas. "¿Espirulina una planta marina? Una respuesta a Ochoa y Moyano. Aplicaciones de la espirulina - planta marina: revisión panorámica." Salud, Ciencia y Tecnología 4 (May 17, 2024): 860. http://dx.doi.org/10.56294/saludcyt2024860.

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En respuesta al artículo “Aplicaciones de la espirulina - planta marina: revisión panorámica” de Ochoa y Moyano (2022), quisiéramos señalar que la palabra “planta” en el título del artículo (pues se trata de una cianobacteria o, en términos más generales, un alga), podría no ser adecuada. Además nos gustaría sugerir algunas observaciones de formato en la nomenclatura (no se usa cursiva) y una actualización sobre el nombre científico de la espirulina (género Limnospira).

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Schagerl, Michael, Alexander Kaptejna, Fabian Polz, et al. "Testing the Purity of Limnospira fusiformis Cultures After Axenicity Treatments." Cells 14, no. 2 (2025): 136. https://doi.org/10.3390/cells14020136.

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Contaminations are challenging for monocultures, as they impact the culture conditions and thus influence the growth of the target organism and the overall biomass composition. In phycology, axenic cultures comprising a single living species are commonly strived for both basic research and industrial applications, because contaminants reduce significance for analytic purposes and interfere with the safety and quality of commercial products. We aimed to establish axenic cultures of Limnospira fusiformis, known as the food additive “Spirulina”. Axenicity is strived because it ensures that pathog

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Pineda-Rodriguez, Yirlis Yadeth, Marcelo F. Pompelli, Alfredo Jarma-Orozco, Novisel Veitía Rodríguez, and Luis Alfonso Rodriguez-Paez. "A New and Profitable Protocol to DNA Extraction in Limnospira maxima." Methods and Protocols 6, no. 4 (2023): 62. http://dx.doi.org/10.3390/mps6040062.

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Limnospira maxima is a remarkable organism showing great potential as a versatile and sustainable food source, offering a powerful solution to address the pressing issues of malnutrition and undernourishment worldwide. L. maxima contains high amounts of proteins, vitamins, minerals, and essential fatty acids. It can be grown in both bioreactors and open systems; however, before considering industrial production, optimization studies of the cultivation must be conducted to obtain knowledge about the ideal environmental conditions. Additionally, for the molecular typing of L. maxima strains and

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Spínola, Maria P., Ana R. Mendes, and José A. M. Prates. "Innovations in Limnospira platensis Fermentation: From Process Enhancements to Biotechnological Applications." Fermentation 10, no. 12 (2024): 633. https://doi.org/10.3390/fermentation10120633.

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The cyanobacterium Limnospira platensis, vulgarly Spirulina, has gained significant attention due to its high protein content, rich bioactive compounds, and health benefits, making it a valuable resource in biotechnology, nutraceuticals, food supplements, biopharmaceuticals, and cosmetics. Recent advancements in fermentation technology have considerably improved the efficiency, scalability, and cost-effectiveness of L. platensis production while addressing environmental sustainability and enhancing product quality. Based on well-recognized databases (Google Scholar, PubMed, Scopus, Web of Scie

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Tesis sobre el tema "Limnospira"

Pinchart, Pierre-Etienne. "Evaluation de la production de cyanotoxines dans les cultures de spiruline (Limnospira spp.)." Electronic Thesis or Diss., Corte, 2024. http://www.theses.fr/2024CORT0020.

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La spiruline est le nom commun de cyanobactéries comestibles cultivées dans des exploitations aquacoles généralement industrielles. Toutefois, en France, cette production est assurée par 180 fermes paysannes. La spiruline est consommée sous forme d’aliments ou de compléments alimentaires, pour sa valeur nutritionnelle et ses effets positifs sur la santé. Cependant, certaines cyanobactéries produisent des cyanotoxines et sont susceptibles de contaminer les cultures de spiruline. Ces toxines, notamment des microcystines (MCs), avaient été détectées dans des spirulines provenant de différents mar

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Capítulos de libros sobre el tema "Limnospira"

Haznedaroğlu, Berat Zeki. "TEK HÜCRE-MİKROORGANİZMA BAZLI PROTEİN KAYNAKLARI." In ALTERNATİF GIDA KAYNAKLARI. Türkiye Bilimler Akademisi, 2024. http://dx.doi.org/10.53478/tuba.978-625-6110-00-7.ch06.

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Single Cell-Microorganism based Proteins (SCP) are obtained from microorganisms such as bacteria, yeasts, fungi and algae. These microorganisms are grown under controlled conditions and processed into end-products rich in proteins. The most common microorganisms used for SCP include Limnospira, Saccharomyces cerevisiae, Fusarium venenatum, Candida, and Chlorella species. These species are selected for their characteristics, such as rapid-growth rate, high-protein content, and ability to thrive under harsh conditions. SCPs amino acids required for the sustainable nutrition of the rapidly growin

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