光强和CO2体积分数对不同生长时期的钝顶螺旋藻生长和固碳的交互影响

doi:10.3969/j.issn.1673-1689.2014.08.007

首页 > 过刊浏览>2014年第33卷第8期 >827-836. DOI:10.3969/j.issn.1673-1689.2014.08.007

光强和CO2体积分数对不同生长时期的钝顶螺旋藻生长和固碳的交互影响
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                        10.3969/j.issn.1673-1689.2014.08.007
                    
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Interaction Effects of Light Intensity and CO2 Concentration on Spirulina platensis Growth and Carbon Sequestration

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为了提高钝顶螺旋藻生长过程中的比生长速率和固碳速率，对钝顶螺旋藻延迟期、对数期前期、对数期后期和稳定期，光强和CO2体积分数两个主要环境因子进行优选。实验结果表明：钝顶螺旋藻在1 L三角瓶中培养时，在温度30 ℃，光周期16/8下，延迟期适宜的光强3 000 Lux，无需通入CO2；对数期前期适宜的光强为4 000 Lux，需补通15% CO2；对数期末适宜的光强为5 000 Lux，需补通15%CO2；稳定期适宜的光强低于3 000 Lux，无需补加CO2。分四个时期调控培养条件进行钝顶螺旋藻的连续培养，最大生物量和固碳速率均高于对照组，达到4.126 g/L和58.231 mg/（L·h）。

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To improve the specific growth rate and CO2 fixation rate of Spirulina platensis, the research was divided into four growth period: lag phase, the early of log phase, the end of log phase, the stable phase.The purpose was to optimize two main environmental factor which is light intensity and CO2 concentration. Experimental results showed that the growth of Spirulina platensis was conditioned in a 1 L conical flaske under 30 ℃ of temperature and 16/8 of light period: the optimum condition of lag period is light intensity 3 000 lux, without bubbling the CO2; the optimum condition of the early of log phaseis light intensity 4 000 Lux, with bubbling 15% concentration of CO2; the optimum condition of the end of log phase is light intensity 5 000 Lux, with bubbling 15% concentration of CO2; the light intensity the stable phase is lower than 3 000Lux, no need to bubble CO2. In continuous cultivation of Spirulina platensis regulate culture conditions of four period, the maximum biomass and carbon fixation rates were higher than the control group at 4.126 g/L and 58.231 mg/(L·h) respectively.

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李姿,任洪艳,周骞骞,阮文权.光强和CO2体积分数对不同生长时期的钝顶螺旋藻生长和固碳的交互影响[J].食品与生物技术学报,2014,33(8):827-836.

LI Zi, REN Hongyan, ZHOU Qianqian, RUAN Wenquan. Interaction Effects of Light Intensity and CO2 Concentration on Spirulina platensis Growth and Carbon Sequestration[J]. Journal of Food Science and Biotechnology,2014,33(8):827-836.

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在线发布日期: 2014-10-19
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