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Spirulina is the dried biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals. The three species are Arthrospira platensis, A. fusiformis, and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. [1] It is also used as a feed supplement in the aquaculture, aquarium, and ...
Uses of commercial and industrial algae cultivation include production of nutraceuticals such as omega-3 fatty acids (as algal oil) [23] [24] [25] or natural food colorants and dyes, food, fertilizers, bioplastics, chemical feedstock (raw material), protein-rich animal/aquaculture feed, pharmaceuticals, and algal fuel, [26] and can also be used ...
Dulse is one of many edible algae. Algaculture may become an important part of a healthy and sustainable food system [11]. Several species of algae are raised for food. While algae have qualities of a sustainable food source, "producing highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals" and e.g. having a high protein ...
While in cryptobiosis, brine shrimp eggs can survive temperatures of liquid air (−190 °C or −310.0 °F) and a small percentage can survive above boiling temperature (105 °C or 221 °F) for up to two hours. [4] [5] Once placed in briny (salt) water (>5‰), the eggs hatch within a few hours.
They include algae (autotrophs which make their own food) and protozoans (heterotrophs which eat the algae for food). In recent years, researchers have discovered many protists are mixotrophs , which can function in both modes.
Algae can also serve as an alternative food source for humans. It typically boasts abundant protein levels, particularly in red varieties like Pyropia tenera, where it may constitute as much as 47% of the dry mass. These proteins are valuable not only as a dietary protein source, providing essential amino acids, but also for their bioactive ...
Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with forage fish like herring and sardines, or, as is the case with fatty predatory fish, like salmon, by eating prey fish that have accumulated omega-3 fatty acids from microalgae.
Due to their ability to grow on non-arable land microalgae may provide an alternative protein source for human consumption or animal feed. [14] Microalgae proteins are also investigated as thickening agents [15] or emulsion and foam stabilizers [16] in the food industry to replace animal based proteins.