Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications

Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic fac...

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Bibliographic Details
Main Authors: Lisa Schüler, Etiele Greque de Morais, Mafalda Trovão, Adriana Machado, Bernardo Carvalho, Mariana Carneiro, Inês Maia, Maria Soares, Paulo Duarte, Ana Barros, Hugo Pereira, Joana Silva, João Varela
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-05-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
heterotrophic cultivation
microalgae
nutritional applications
pigments
protein
random mutagenesis
Online Access:https://www.frontiersin.org/article/10.3389/fbioe.2020.00469/full

Internet

https://www.frontiersin.org/article/10.3389/fbioe.2020.00469/full

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