{"refrec":{"BRefID":339956,"RR":"<b>Latsos, C.; Bakratsas, G.; Moerdijk, T.; van Houcke, J.; Timmermans, K.R.</b> (2021). Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of <i>Rhodomonas salina</i> using a D-optimal design approach. <i>J. Appl. Phycol. 33</i>: 3591-3602. <a href=\"https://doi.org/10.1007/s10811-021-02547-4\" target=\"_blank\">https://doi.org/10.1007/s10811-021-02547-4</a>","BEntID":336591,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>J. Appl. Phycol. 33</i>: 3591-3602. <a href=\"https://doi.org/10.1007/s10811-021-02547-4\" target=\"_blank\">https://doi.org/10.1007/s10811-021-02547-4</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Latsos, C.; Bakratsas, G.; Moerdijk, T.; van Houcke, J.; Timmermans, K.R.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Latsos, C. <i>et al.</i>","Englishabstract":"The cryptophyte <i>Rhodomonas salina</i> is widely used in aquaculture due    to its high nutritional profile. This study aims to investigate the effect    of salinity and pH on the growth, phycoerythrin concentrations, andconcentrations of non-volatile umami taste active compounds of<i>R. salina</i>, using a design of experiment approach.    <i>Rhodomonas salina</i> was cultivated in a flat-panel photobioreactor in    turbidostat mode in a range of salinity (20–40 ‰) and pH (6.5–8.5). The    strain was able to grow steadily under all conditions, but the optimal    productivity of 1.17 g dry weight L<sup>−1</sup> day<sup>−1</sup> was    observed in salinity 30 ‰ and pH 7.5. The phycoerythrin concentration was    inversely related to productivity, presenting higher values in conditions    that were not optimal for the growth of <i>R. salina</i>, 7% of dry weightat salinity 40 ‰, and pH 8.5. The identification of the umami taste of    <i>R. salina</i> was based on the synergistic effect of umami compounds    5′-nucleotides (adenosine 5′-monophosphate, guanosine 5′-monophosphate,    inosine 5′-monophosphate) and free amino acids (glutamic and aspartic    acids), using the equivalent umami concentration (EUC). The results    indicated that an increase in pH induces the accumulation of    5′-nucleotides, resulting in an EUC of 234 mg MSG g<sup>−1</sup> at asalinity of 40 and pH 8.5. The EUC values that were observed in    <i>R. salina</i> were higher compared to other aquatic animals, a fact that    makes <i>R. salina</i> promising for further research and application in    the food and feed sectors.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of <i>Rhodomonas salina</i> using a D-optimal design approach","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-18 01:32:24.584379","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Cryptophyceae; Microalgae production; Biomass productivity; Photobioreactors; Free amino acid; Umami taste","OtherDescriptors":null,"Notes":null,"AnaPub":2021,"MonPub":null,"DateUpdate":"2021-11-23","DateCreate":"2021-07-11","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000675299800001","VABBcode":null,"OpenAcc":1,"DOI":"10.1007/s10811-021-02547-4"},"refs":null,"anarec":{"AnaID":339956,"PubliDate":2021,"Pagination":"3591-3602","XtraPublOfAnaID":null,"ISBN":null,"Volume":"33","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":43025,"SerRR":"Journal of Applied Phycology. 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