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| Masterarbeit http://www.lbtforum.at/forum/viewtopic.php?f=100&t=30028 |
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| Autor: | Luminita [ 06.10.2021, 13:30 ] |
| Betreff des Beitrags: | Masterarbeit |
Background and aim: The green algae spirulina is considered a ‘superfood’ due to its high nutritional content and health benefits. Fermentation of Spirulina biomass can be considered as a method to increase the protein extraction, especially phycocyanin intensively used in the food and beverage industry as a natural coloring agent. In addition, this process might induce also beneficial changes in the sensorial characteristics and physical properties of the spirulina powder. The aim of the master thesis is to study the effect of the fermentation process on the extraction yield of phycocyanin and further to investigate changes in physical properties and nutritional value of the fermented spirulina biomass and the respective powder. Optimization of the fermentation process will be performed accordingly. Methods: - Growth of different bacterial strains; - Fermentation of spirulina algae; - Phycocyanin extraction and analysis: yield, purity, etc.; - Determination of the nutritional value; - Measurement of physical properties: color; particle size, etc. Requirements: - Knowledge of food analytical methods; - Knowledge of basic microbiological methods; - Good laboratory practices; - Ability to work independently; - High self-motivation; - Curiosity towards the subject. Language: English Location: Institute of Food Technology, BOKU https://boku.ac.at/dlwt/ilmt Start: As soon as possible Contact: luminita.ciolacu@boku.ac.at; |
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