Object

Title: Characteristics of edible cyanobacteria of the genus Arthrospira

Subtitle:

Characteristics of edible cyanobacteria of the genus Arthrospira

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

The genus Arthrospira includes filamentous cyanobacteria with multicellular cylindrical trichomes arranged in an open helix. The biomass of Arthrospira is composed of protein (50-70%), carbohydrates, lipids and minerals. It also contains carotenoids, phycocyanin and vitamins. Arthrospira species are found in tropical and semitropical regions. Arthrospira is industrially cultivated because of its high nutritional values as well as of its therapeutic properties. Commercial production of Arthrospira is carried out in open ponds and closed bioreactors. The biomass is sold by the incorrect name “Spirulina" as a result of confusion in nomenclature regarding the genus Arthrospira.

Relation:

Biotechnologia, vol.82, 3 (2008)-.

Volume:

82

Issue:

3

Start page:

103

End page:

118

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:73673 ; IChB B-77

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY 4.0 license

Terms of use:

Copyright-protected material. [CC BY 4.0] May be used within the scope specified in Creative Commons Attribution BY 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Object collections:

Last modified:

Feb 18, 2020

In our library since:

Jun 25, 2019

Number of object content hits:

47

All available object's versions:

https://rcin.org.pl/publication/96434

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