This study looked at the efficiency of fish amino acid on the growth of Spirulina platensis in two samples of fish amino acid in five concentrations, i.e., 0, 0.5, 1.0, 1.5, and 2.0 %. The first sample composed of fish and molasses in a 1:1 ratio; the second was 1:0.5. They were both allowed to ferment for 30 days. Acetic bacteria were absent in both samples, but lactic acid and yeast levels were fluctuated. These data were confirmed by gram's staining, visual analysis, and plate counts techniques. The quantity of microorganisms was found to decrease over the course of the study, whereas the second sample found levels of lactic acid and yeast were higher than that of the first sample. Observing of optical density using a wavelength at 560 nm every three days for 21 days checked the culture of S. platensis. We found that optical density in the first sample increased to various concentrations, i.e., 1.4458, 1.2968, 0.9708, 1.2391 and 1.2507, respectively. The optical density of S. platensis in the second sample was also increased to various concentrations, i.e., 1.7236, 1.6799, 1.3380, 1.4189 and 1.3335, respectively. Therefore, the best results for the cultivation of S. platensis came from a 0 % concentration of fish amino acid. We concluded that fish amino acid did not affect the production of S. platensis, whereas the growth of S. platensis was related to the concentrations of lactic acid and yeast.
Napakan Naikhon, Rajabhat Rajanagarindra University, Thailand
Stream: Social Sciences
This paper is part of the ACSS2013 Conference Proceedings (View)
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