Bibliographic citations
Mamani, M., (2023). Producción de lípidos de microalgas a través de la reutilización de nutrientes de residuos agroalimentarios [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6144
Mamani, M., Producción de lípidos de microalgas a través de la reutilización de nutrientes de residuos agroalimentarios []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/6144
@mastersthesis{renati/244655,
title = "Producción de lípidos de microalgas a través de la reutilización de nutrientes de residuos agroalimentarios",
author = "Mamani Condori, Marco Alberto",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
Agri-food waste is a source of nutrients for the production of microalgae lipids. This study aimed to evaluate the production of lipids from microalgae in a photobioreactor, through the reuse of organic components from fruit waste. The results show that the composition of the processed fruit residue has a high organic load. The best culture conditions for the microalga Chlorella sp. were at 10 percent of the liquid fruit by-product in combinations with water (H2O), nitrogen and phosphorous supplement (MN) and culture medium (MBM), reaching maximum growth rates of 1.15 ± 0.006, 1.47 ± 0.002, and 1.35 ± 0.008 day–1, respectively. Under these conditions, the alga achieved lipid production of 15.60 ± 3.17 mg L−1 in MN, 12.77 ± 3.61 mg L−1 in H2O, and 9.2 ± 1.3 mg L−1 in MBM, simultaneously showing high removal rates for COD, NO3−, PO43−, and SO42−in all formulations of the liquid fruit by-product. The final composition at 10 percent of the liquid by-product of fruit and H2O showed an effluent with characteristics below the limits of environmental regulation. In general, these results suggest that it is possible to integrate the culture of Chlorella sp. as an environmental strategy to adequately dispose and value fruit waste in the city of Arequipa; thus, modern technologies can be used in order to produce bioproducts with high added value.
This item is licensed under a Creative Commons License