A comparative study between fungal pellet- and spore-assisted microalgae harvesting methods for algae bioflocculation

Jie Chen, Lijian Leng, Chensong Ye, Qian Lu, Min M Addy, Jinghan Wang, Jin Liu, Paul L Chen, R. R Ruan, Joe Zhou

Research output: Contribution to journalArticlepeer-review

111 Scopus citations

Abstract

Fungi assisted microalgae bioflocculation is an emerging, efficient and cost-effective microalgal harvesting method, but no study has systematically evaluated and compared fungal spore-assisted (FSA) and fungal pellet-assisted (FPA) microalgal harvesting methods. In this study, harvesting Chlorella sp. cells by co-culture with Penicillium sp. spores or pellets was compared. Temperature, glucose concentration, pH and fungi:algae ratio were the critical parameters for harvesting efficiency. The highest flocculation efficiency (99%) of FSA method was achieved in 28 h at 40 °C, 160 rpm, 5 g glucose/L and 1.1 × 104 cells/mL (spore). FPA method can harvest 98.26% algae cells in 2.5 h at 34 °C, 160 rpm, pH 4.0 with the fungi:algae ratio of 1:2. The carbon input for FPA is only half of that for FSA. FPA takes less time and needs less glucose input compared with FSA and may be more promising to be further developed as an effective microalgae bioflocculation method.

Original languageEnglish (US)
Pages (from-to)181-190
Number of pages10
JournalBioresource Technology
Volume259
DOIs
StatePublished - Jul 2018

Bibliographical note

Funding Information:
This study was supported by the National Natural Science Foundation of China (No. 51668044 ), the Key Research Development Program of the Jiangxi Province of China (Nos. 20161BBH80029 and 20171BBG70036), the Talent Program for Distinguished Young Scholars of Jiangxi Province of China (No. 20171BCB23015), and the Key Science and Technology Research Program of Department of Education of the Jiangxi Province of China (150029).

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Bioflocculation
  • Fungi
  • Microalgae harvesting
  • Pellet
  • Penicillium sp.

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