The Mass Culture of a Thermophilic Spirulina in the Desert

  • Kaixian Qian
  • Gordon H. Sato
  • Vinghua Zhao
  • Kazuki Shinohara
Part of the Genetic Engineering book series (GEPM, volume 6)


Spirulina is a unique algal crop consumed traditionally by humans in Chad and Mexico, and taken as a health food in Japan. Current investigations, in countries such as the U.S.A. and Israel, aim at the production of Spirulina in the desert. The purpose is to open up the desert as a new base for the production of protein and other organic substances from algae.


Sodium Bicarbonate Ammonium Nitrate Organic Medium Sodium Nitrate Algal Suspension 
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Copyright information

© Plenum Press, New York 1984

Authors and Affiliations

  • Kaixian Qian
    • 1
  • Gordon H. Sato
    • 2
  • Vinghua Zhao
    • 3
  • Kazuki Shinohara
    • 4
  1. 1.Department of BiologyNanjing UniversityNanjingChina
  2. 2.W. Alton Jones Cell Science CenterLake PlacidUSA
  3. 3.Department of BiologyNanjing UniversityNanjingChina
  4. 4.Department of Food Science of Technology, Faculty of AgricultureKyushu UniversityKukuokaJapan

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