Increased global demands for food have raised interest for seaweed as a healthy and sustainable food source. At the same time, the large amounts of microplastic in the oceans have raised concern in re […]…
In this study the thermo-resistant green alga Micractinium sp. ME05 was cultivated in media containing molasses as a carbon source. Shake flask experiments and 2-L bioreactor experiments were conducte […]…
The fungus Monascus sp. was able to produce ethanol instead of red pigment under glucose derepression with greater and more tolerance to ethanol than yeast. Algae are known as a polysaccharide resourc […]…
This study evaluates the production performance, immune responses and carcass traits in broiler chickens (0 to 42 days) fed diet with incorporated Kappaphycus alvarezii (AF-KWP). Day-old chicks (280) […]…
Cultivated kelps (brown algae) are a sustainable biomass resource and a potential feedstock for conversion to biofuels and chemicals. Due to seasonal variations, and a short period with optimal biomas […]…
The effect of different drying techniques on the phytochemical content and antioxidant activity of Kappaphycus alvarezii (‘crocodile’ morphotype) were investigated. Phytochemical (total phenolic, flav […]…
Phycological research in Malaysia started in the 1900s with the documentation of both freshwater and marine microalgae and seaweeds, especially those with economic importance. Phycological research ha […]…
Hyperpigmentation of the skin results from excessive melanin formation in melanocytes, and overproduction of melanin frequently leads to melanoma. The aim of this study was to investigate the potentia […]…
Seaweed extracts (SWE) are widely used to improve plant growth, fruit quality, and stress tolerance. However, the functional link between the complex composition of algal-based products and their mech […]…
The effects of superficial gas velocity (Ugr), gas entrance velocity (ν), and bubble size on the growth of Tisochrysis lutea was investigated in 600-mL photobioreactors operated with airlift pumps. Su […]…
