2021/02/25 by Pierre Foucard, Amandine Leruste-Calpena, Foucard, Pierre +5
Chemistry · Nursing · #Biologique #Cyanobactérie #Edible Oils Quality and Analysis #Filière #Microbial Metabolites in Food Biotechnology #Organic #Sector #Souches Cyanobacteria #Strains
paper · doi:10.15454/v0c4-gx92
openalex publication_date 2021/02/25 · openalex created_date 2024/02/02 · openalex updated_date 2026/07/01
Spirulina is a cyanobacteria that has been traditionally consumed in various countries for several hundred years. Its cultivation is possible if the physicochemical conditions in which it naturally develops are ensured. In a strong competitive context, the French spirulina production sector, represented by the FSF, is looking for solutions to differentiate its production from other imported products, in particular through the development of "organic" specifications and a guide of good hygiene practices. Through the CASDAR « Spiruline Paysanne » project, the FSF and its partners worked on various structuring technical points for the sector, in particular on the screening of spirulina strains produced in France and on the production under experimental conditions of “organic” spirulina. Among the results of this project, the encouraging results of the use of compatible inputs in organic cultivation of spirulina have made it possible to define several operational avenues and to engage them in a comparative approach to the methods of conventional cultivation. Other results of the « Spiruline Paysanne » project have highlighted the importance of strain identification