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A. platensis occurs in Africa, Asia, and South America, whereas A. maxima is confined to Central America. [2] Most cultivated spirulina is produced in open-channel raceway ponds, with paddle wheels used to agitate the water. [5] Spirulina thrives at a pH around 8.5 and above and a temperature around 30 °C (86 °F).
There are various present and past uses of A. platensis as food or food supplement, which is better known as 'Spirulina' in this context. Spirulina is sold as a health supplement in the form of powder or tablets due to its high levels of essential and unsaturated fatty acids, vitamins, dietary minerals, and antioxidants. [5]
The common name, spirulina, refers to the dried biomass of Arthrospira platensis, [3] a type of Cyanobacteria, which are oxygenic photosynthetic bacteria.These photosynthetic organisms were first considered to be algae, a very large and diverse group of eukaryotic organisms, until 1962 when they were reclassified as prokaryotes and named Cyanobacteria. [4]
Arthrospira platensis is a blue-green microalga with a long history as a food source in East Africa and pre-colonial Mexico. Spirulina is high in protein and other nutrients, finding use as a food supplement and for malnutrition. It thrives in open systems and commercial growers have found it well-suited to cultivation.
Spirulina (Arthrospira platensis) is a blue-green microalgae with a long history as a food source in East Africa and pre-colonial Mexico. Spirulina is high in protein and other nutrients, finding use as a food supplement and for malnutrition. Spirulina thrives in open systems and commercial growers have found it well-suited to cultivation.
Spirulina is a genus of cyanobacteria. It is not classed as algae , despite the common name of cyanobacteria being blue-green algae. Despite its name, the " spirulina " dietary supplement actually uses cyanobacteria belonging to the genus Arthrospira (which were formerly classified within Spirulina ) .
Spirulina, a genus of cyanobacteria (blue-green algae) Spirulina (dietary supplement) , a cyanobacterium product and biomass that can be consumed by humans and other animals Arthrospira , a genus of cyanobacteria closely related to the Spirulina genus, with three species that make up the above dietary supplement, despite its name
The product phycocyanin, produced by Aphanizomenon flos-aquae and Spirulina, is for example used in the food and beverage industry as the natural coloring agent 'Lina Blue' or 'EXBERRY Shade Blue' and is found in sweets and ice cream. In addition, fluorescence detection of phycocyanin pigments in water samples is a useful method to monitor ...
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