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Mass Culture of Cyanobacteria

  • Amos Richmond
Part of the Biotechnology Handbooks book series (BTHA, volume 6)

Abstract

The history of Spirulina as a staple for the human diet is fascinating. As recounted by Furst (1978), Fray Toribio de Benavente reached the Valley of Mexico in 1524, 3 years after the fall of the Aztecs. He described a harvest of tecuitlatl: There breeds upon the water of the lake of Mexico a kind of very fine mud and at certain time of year when it is thickest the Indians collect it with a very fine-meshed net until their acales are filled with it; on shore they make on the earth or the sand some very smooth beds, two or three brazas (3.4–5.1 m) wide and a little less in length, and they cast it down to dry, sufficient to make a cake two dedos (3.6 cm) thick. In a few days it dries to the thickness of a worn ducat and they slice this cake like wide bricks; the Indians eat much of it and enjoy it well, this product is treated by all the merchants of the land, as cheese is among us; those who share the Indians’ condiments find it very savory, having slightly salty flavor. (Furst, 1978).

Keywords

Output Rate Mass Culture Spirulina Platensis Protein Efficiency Ratio Outdoor Culture 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1992

Authors and Affiliations

  • Amos Richmond
    • 1
  1. 1.Microalgal Biotechnology Laboratory, The Jacob Blaustein Institute for Desert ResearchBen-Gurion University at Sede-BokerIsrael

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