Abstract
Microalgae-cianobacteriaArthrospira(trade nameSpirulina) are cultivated worldwide due to its nutritional and therapeutic qualities. The aim of this review is to summary production parameters affecting quality ofArthrospira. The biochemical composition of microalgae foodstuff is mostly determined by growing conditions, e.g. growth media, light intensity, temperature as well as drying method and conditions. This review showed that prospective directions for optimization of costs to cultivateArthrospiraindoors are: effective use of light, e.g., using effective artificial light sources like light emitting diodes (LED) in color with regards to necessary component inArthrospira; mixotropic growth using growth media from food processing by-product/waste; and selection ofArthrospirastrain according to available temperature. Common methods of algae drying for food and nutraceuticals are solar drying, convective drying, spray drying, lyophilization. The drying method and regime can greatly affect the amount of biologically active compounds and organoleptic quality.
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