Effect of salinity concentrations on lipid content of Chlorella vulgaris in frozen seafood effluent

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Published: Jul 28, 2021
Keywords:
Microalgae Lipid content Chlorella vulgaris Seafood effluent

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Vicheka Keo
Department of Civil and Environmental Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla 90110, Thailand
Thaniya Kaosol
Department of Civil and Environmental Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla 90110, Thailand

Abstract

Microalgae have gained increased attention as an alternative source of bioenergy and eco-friendly. Wastewater is useful for microalgae cultivation because the nutrients in wastewater are consumed by microalgae. The salinity also can increase the lipid content of microalgae. The frozen seafood effluent is utilized for cultivating microalgae because it contains the nutrients and salinity for microalgae cultivation. The Chlorella vulgaris uses carbon dioxide to produce the renewable energy such as fuels and chemicals. These productions automatically reduce the consumption of fossil fuel and greenhouse gas emission. Therefore, this research aimed to study the effect of various salinity concentrations on lipid content of Chlorella vulgaris. The salinity concentrations of frozen seafood effluent before cultivation for R1, R2, R3, R4 and R5 was 1.34±0.01 ppt, 1.47±0.0 ppt, 2.96±0.04 ppt, 4.33±0.05 ppt and 6.11±0.05 ppt, respectively. After cultivation, the lipid content of Chlorella vulgaris was 2.82±0.5%, 2.20±0.8%, 1.31±0.7%, 1.83±0.8%, and 0.68±0.1% for R1, R2, R3, R4 and R5, respectively. According to the experiment, the various salinity concentrations had an effect on the lipid content of Chlorella vulgaris. The R1 was the original salinity concentration (1.34±0.01 ppt) of frozen seafood effluent which provided the maximum lipid content of Chlorella vulgaris after cultivation. Thus, the lipid content of Chlorella vulgaris was not representing the increasing trend under the difference of high salinity concentration. It can be concluded that the salinity concentration of the frozen seafood effluent from the factory was enough for Chlorella vulgaris cultivation and the nutrients in frozen seafood effluent were also removed after cultivation.

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How to Cite
Keo, V. ., & Kaosol, T. . (2021). Effect of salinity concentrations on lipid content of Chlorella vulgaris in frozen seafood effluent. Engineering and Applied Science Research, 48(6), 773–780. Retrieved from https://ph01.tci-thaijo.org/index.php/easr/article/view/244869
Issue
Vol. 48 No. 6 (2021)
Section
ORIGINAL RESEARCH

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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