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CNCSIS B+ (code 820) since 2007

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Journal Info

Title: Studia Universitatis Vasile Goldis, Seria Stiintele Vietii (Life Sciences Series)
Abbreviated title: Studia Univ. VG, SSV
Publisher: "Vasile Goldis" University Press
Owner: Western University "Vasile Goldis" Arad, Romania
ISSN: 1584-2363
e-ISSN: 1842-7863
ISSN-L: 1584-2363

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Biotechnological perspectives of the red microalga Porphyridium cruentum Print E-mail
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Article Title: Biotechnological perspectives of the red microalga Porphyridium cruentum
Authors: Vasileva I., Alexandrov S., Ivanova J.
Affiliation: 1Experimental Algology Department, Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences
Abstract: The red microalga Porphyridium cruentum, a potential source of bioactive substances, was the subject of a study on the effect of nutrients and different CO2 concentrations (0.04 and 2%) on the growth, biochemical composition and synthesis of phycobiliproteins and polysaccharides. For this purpose the alga was grown on two nutrition media, referred in this manuscript as M1 and M2 (M1 is richer in chloride and nitrogen substances). We have estimated that the abovementioned parameters varied under different cultivation conditions. Best yield was observed in M1 in the presence of 2% CO2, with a peak of the measured biomass equal to 4.0±0.1 g L-1. On the other side, compared to M1, M2 stimulated the pigment synthesis when the culture was enriched with 2% CO2. The highest amount of carbohydrates and pigments was observed when the alga was grown with 0.04% CO2. These results confirm that Porphyridium cruentum posesses great adaptive capabilities that can be used in future biotechnological practices.
Keywords: growth, biochemical composition, polysaccharide, phycobiliprotein, CO2 concentration
*Correspondence: Juliana Ivanova, Experimental Algology Department, Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences. Acad. G. Bonchev Str., bldg. 21, 1113, Sofia, Bulgaria. Tel.: +359 2 9792118; Fax: +359 2 8739952; e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it .