Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach
Latsos, C.; Bakratsas, G.; Moerdijk, T.; van Houcke, J.; Timmermans, K.R. (2021). Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach. J. Appl. Phycol. 33: 3591-3602. https://doi.org/10.1007/s10811-021-02547-4 In: Journal of Applied Phycology. Springer: Dordrecht. ISSN 0921-8971; e-ISSN 1573-5176, more |   |
| Keywords | Cryptophyceae [WoRMS]; Rhodomonas salina (Wislouch) D.R.A.Hill & R.Wetherbee, 1989 [WoRMS]
| | Author keywords | Cryptophyceae; Microalgae production; Biomass productivity; Photobioreactors; Free amino acid; Umami taste |
| Authors | | Top | - Latsos, C.
- Bakratsas, G.
- Moerdijk, T.
| - van Houcke, J.
- Timmermans, K.R., more
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| Abstract | The cryptophyte Rhodomonas salina 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 ofR. salina, using a design of experiment approach. Rhodomonas salina 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−1 day−1 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 R. salina, 7% of dry weightat salinity 40 ‰, and pH 8.5. The identification of the umami taste of R. salina 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−1 at asalinity of 40 and pH 8.5. The EUC values that were observed in R. salina were higher compared to other aquatic animals, a fact that makes R. salina promising for further research and application in the food and feed sectors. |
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