• Food Science and Preservation
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• v.23 no.6
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• pp.832-838
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• 2016

The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.1-6
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• 1970

A series of experiments have been made on the mass culture of Phaeodactylum tricornutum, Platymonas sp. and Chlorella sp. in the laboratory. The shortest lag phase was found In the culture of Ph. tricornutum followed by Platymonas sp. and Chlorella sp. As compared to the aeration culture, the stagnant culture, in general, showed long duration of the lag phase, short period of the exponential phase and extremely small daily increment. The relative growth constants of Ph. tricornutum, Chlorella sp. and Platymonas sp. were $0.302{\pm}0.028$, $0.226{\pm}0.013$, and $0.151{\pm}0.008$, respectively The maximum daily increment of the three species and then daily ages are as follows: Ph. tricornutum Maximum daily increment : 47.5, Daily age : 10, Platymonas sp. Maximum daily increment : 5.6, Daily age : 14, Chlorella sp. Maximum daily increment : 21.1, Daily age : 14 Comparing the packed cell volume with a certain number of cells, the largest value was found in the population of Ph. tricornutum followed by Platymenas sp. and Chlorella sp. A straight line relationship exists between the two values, and the magnitude of the relationship coincides well with the size of the cells. The culture of Ph. tricornutum was proved satisfactory for feeding the larvae of bivalves at about 12 days after innoculation and both of Platymenas sp. and Chlorella sp. were about 16 days respectively.

• Journal of Korean Society on Water Environment
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• v.29 no.2
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• pp.270-275
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• 2013

The aim of this study was to investigate the efficiency of thickness of optical panel (OP) on the growth rate of Chlorella vulgaris. The size of Chlorella vulgaris (FC-16) was $3-8{\mu}m$, having round in shape. The cells of Chlorella vulgaris was cultured in the Jaworski's Medium with deionized water at $22^{\circ}C$ for 15 days. For this experiment, three OP samples were prepared to evaluate the efficiency of thickness of OP on the growth rate of Chlorella vulgaris; 4 mm OP with LED (Light Emitting Diode) (Run 1), 6 mm OP with LED (Run 2) and 8 mm with LED (Run 3). The diffuse rate was reached 86%, 91% and 92% for Run 1, Run 2 and Run 3, respectively. Average biomass of Run 2 and Run 3 were measured 11.18% higher than that of Run 1. However, the specific growth rate for all fractions were almost same. In addition, chlorophyll content per cell and cell volume were found to be slice difference between Run 2 and Run 3. Therefore, Run 2 has more effect on growth rate of biomass for Chlorella vulgaris than Run 1 and Run 3.

• Korean Journal of Microbiology
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• v.6 no.1
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• pp.12-21
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• 1968

The accelerate effects on the growth rate and the capacity of fermentation of L. delbrukii and B. subtilis was investigated in the Henneberg's medium added by various amounts of cellular components of Chlorella and Scenedesmus and also was investigated in the media added micronutritional elements such as Mn, Fe and Mo, etc. The results in the comparative experiments are as follow; 1. Various amounts of Chlorella cell components in the media accelerated remarkably the lactic acid formation and growth of L. delbrukii. For example, lactic acid formation in the medium of contained 1 percent Chlorella cell components was promoted more than twice effects compare with control. 2. The formation of .alpha.-amylase by B. subtilis in the medium of 2 percent Chlorella cell contents was also promoted more than nine twice effects compare with control. 3. The formation of lactic acid of L. delbruckii in the medium of Scenedesmus cell contents was a little more than in the medium of Chlorella cell contents. 4. The lactic acid fermented level attained with the addition of 0.2-0.25 percent Chlorella cells was the effect of promoting fermentation attained of saturating level at 100$\mu$g. /ml. of Mn and 0. 1 $\mu$g./ml. of Fe.

• KSBB Journal
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• v.19 no.1
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• pp.1-11
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• 2004

Chlorella contains a rich source of biochemical products with applications in the feed, food, nutritional, cosmetic, pharmaceutical and even fuels industries. Chlorella is one of unicellular green algae and is mostly grown in fresh water such as pond and lake. It grows in a manner of nonsexual reproduction so that it multiplies 4~16 times overnight. Large-scale culture is conducted by open pond culture or pure culture using fermenter. Chlorella has various efficacies such as heavy metal removal, degradation of toxic materials, control of arteriosclerosis, immunoprotective effects, anticancer activity and growth-stimulating activity of intestinal bacteria. Chlorella can be used as a taste enhancer and foodstuff, as it has a plenty of essential amino acids, polyunsaturated fatty acids, sterols and chlorella growth factor (CGF). Chlorella is a potential organism which can be utilized for CO$_2$ removal and H$_2$ Production in environmental area and energy Production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.117-122
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• 1991

Microbial organisms including yeast, Acinetobacter sp. AG-3, Chlorococcum sp., Chlorella sp. and some of their combinations were tested to evaluate growth efficiency of Tigriopus japonicus. Body length and weight of the copepoda were measured during four days experiment. Acinetobacter sp. AG-3, dried yeast(produced Wago), Chlorella sp., Chlorococcum sp. and mixed culture were used as food sources. Yeast(Y.) was the most effective food for the growth during nauplius stage and efficiencies of bacteria(Bact.)+chlorococcum sp.(RA), Chlorococcum sp.(RA), Bact.+chlorella sp.(Ch.), Bact. and Ch. decreased in odor, while for the growth of copepodite and adult, Bact.+RA was the most effective food with decreased efficiency of Y., RA, Bact. + Ch., Bact., Ch. in order. The ratio of weight gain to the food uptaken, after the weight and food units were converted to carbon, was between 21.6 and $68.7\%$, This result suggests that some kinds of bacteria, algae and mixed cultural microorganisms could be good food sources for the growth of copepoda.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.225-229
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• 2002

The quality characteristics of sulgidduk, a steamed rice cake, with chlorellaa sulgidduk) were evaluated. Chlorella sulgidduk was prepared in the different ratio of chlorella powder (0, 0.2, 0.5 or 1%, w/w) and water content (15 or 20%, w/w). In mechanical texture characteristics, hardness, gumminess and brittleness were higher in 15% water content chlorella sulgidduk and lower in 20% water content chlorella sulgidduk than in the absence of chlorella (the control sulgidduk), wherease 20% water content chlorella sulgidduk and a significantly higher adhesiveness and cohesiveness values (p<0.05) compared with control 24 hours storage at $25^{\circ}C$, the good texture characteristics were maintained in 20% water content chlorella sulgidduk. In sensory evaluation, the most favorite quality characteristics were shown in the sulgidduk with 0.2 and 0.5% chlorella powder.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.669-676
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• 2005

The effect of chlorella addition on the quality characteristics of pound cake was investigated. Chlorella pound cake was prepared with in different ratios of chlorella powder (0, 2, 4, 6 %). The pH of the dough made with chlorella powder were ranged from 7.10 to 7.13 and the pH of the control was 7.08. The weight of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder decreased from 392.4 to 384.2 g. The volume of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased from 801.8 to 839.2 mL. Loaf volume index increased by $3.12{\sim}3.22$ and that of control by 2.96. Baking loss rate of pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased by $12.80{\sim}14.97\;%$ and that of control by was 12.88 %. The lightness, redness and yellowness values of the bread decreased with the increase of chlorella powder. There were no significant differences in hardness and penetration by adding $2{\sim}6\;%$ chlorella powder for 1 hour and 72 hours. The sensory quality of the pound cake with addition of 4 % chlorella powder, as estimated by taste, moistness and overall acceptability, was better than that of the others. Consequently, pound cake quality with addition of 4 % chlorella powder was considered the best.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.1
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• pp.7-15
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• 2018

This experiments were conducted to evaluate the influence of Chlorella culture solution using anaerobic digestate as medium on seed germination of perennial ryegrass seeds. Four treatments were compared: control with distilled water, anaerobic digestate, Chlorella culture solution and Chlorella culture filtrate. The germination percentage of perennial ryegrass seeds was highest in the Chlorella culture solution treatment. Days required for 50, 70% seed germination were faster at 1.7 day in Chlorella culture solution compared to control. Root length of perennial ryegrass seeds was longer by 1~2cm in the Chlorella culture solution compared with control. The relative root length was by 40% longer in the Chlorella culture solution treatment compared to control. The germination index (GI) of perennial ryegrass seeds was higher by 180~202% in the Chlorella culture solution treatment compared to control. The decay rate was low as 50.0% in Chlorella culture solution, but decay rate of perennial ryegrass seeds showed 86.7~83.3% in control plot and in anaerobic digestate, respectively. Chlorella culture solution have shown stimulatory effects in germination and development of root. Overall, Chlorella culture solution could be useful to apply for promotion of germination and root elongation of seeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.43-46
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• 1974

It was reported that the digestion ratio of chlorella was low because it had a low metabolic rate in body. Generally, the thickness of a cell membrane of it is $200-250\;{\AA}$, the weight of it is approximatly 13% of the total weight of a dry cell. And it is composed of protein, lipid, hemicellulose and ash etc. So, in order to elevate the digestion ratio of chlorella in body, we experimented the crude treatment methods of chlorella. The results obtained in this experiment are summarized as follows : 1. The digestion ratios calculated from ordinary N- balance method were 83.05% for 10% chl. (b) plus diastase group ; 81.25% for 10% chl. (b) plus amylase group, and 79.23% for 10% chl. (b), 58.55% for 10% chl. (a). 2. Biological values from this method were 80.25% for 10% chl. (b) plus diastase group, and 60% for 10% for chlorella(a).