Mikroglony najczęściej wykorzystywane w przemyśle rolno-spożywczym

Noga, Teresa; Kochman-Kędziora, Natalia

doi:10.15584/pjsd.2023.27.1.3

Artykuł - szczegóły

Tytuł artykułu

Mikroglony najczęściej wykorzystywane w przemyśle rolno-spożywczym

Autorzy

Noga Teresa , Kochman-Kędziora Natalia

Wybrane pełne teksty z tego czasopisma

https://www.pol-j-sust-dev.ur.edu.pl/category/wydania/

Identyfikatory

DOI

10.15584/pjsd.2023.27.1.3

Warianty tytułu

Microalgae most commonly used in the agricultural and food industry

Języki publikacji

Abstrakty

Spirulina i chlorella należą do mikroglonów (mikroskopijnych organizmów fotosyntetyzujących) najczęściej uprawianych w akwakulturach i wykorzystywanych w przemyśle rolno-spożywczym. Obydwa glony charakteryzują się wysoką zawartością białka (do 60% chlorella i do 70% spirulina), ponadto zawierają w składzie także kwasy tłuszczowe, witaminy, minerały i barwniki. Z tego względu, a także w związku z panującą obecnie modą na zdrowe odżywianie, produkty zawierające w swym składzie spirulinę, chlorellę lub ich ekstrakty są w ostatnich latach coraz bardziej popularne. Te mikroglony są powszechnie wykorzystywane jako dodatki do pasz dla różnych gatunków zwierząt hodowlanych oraz w karmach dla ryb, natomiast ich ekstrakty są stosowane m.in. jako nawozy w rolnictwie ekologicznym i biostymulatory.

Spirulina and chlorella are among the microalgae most commonly cultivated in aquaculture as well as used in the agriculture and food industry. Both algae are characterized by a high protein content (up to 60% chlorella and up to 70% spirulina), and also contain fatty acids, vitamins, minerals and dyes. For this reason, and in connection with the current trend for healthy eating, products containing spirulina, chlorella or their extracts have become increasingly popular in recent years. These microalgae are commonly used as feed additives for various species of farm animals and in fish feeds, while their extracts are used e.g. as fertilizers in organic farming and biostimulators.

Słowa kluczowe

Spirulina Chlorella algi w żywności i w rolnictwie

Spirulina Chlorella algae in food and agriculture

Wydawca

Polskie Towarzystwo Inżynierii Ekologicznej w Rzeszowie, Oddział Południowo-Wschodni
Polskie Towarzystwo Gleboznawcze Oddział w Rzeszowie

Czasopismo

Polish Journal for Sustainable Development

Rocznik

2023

Tom

T. 27, cz. 1

Strony

23--35

Opis fizyczny

Bibliogr. 71 poz., tab.

Twórcy

autor

Noga Teresa

tnoga@ur.edu.pl

Zakład Gleboznawstwa, Chemii Środowiska i Hydrologii

autor

Kochman-Kędziora Natalia

Zakład Ekologii i Ochrony Środowiska, Uniwersytet Rzeszowski

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).

Typ dokumentu

Bibliografia

Identyfikator YADDA

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