Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content
Journal article, 2022

There is an increasing demand for sustainably produced, protein-rich, and nutritious food. Seaweeds are promising protein sources for the future if their protein content can be optimized, something which can be achieved by cultivation in elevated nutrient concentrations. Cultivation of seaweeds in integration with fish farms have received much attention lately, but using nutrient-rich process waters from other food industries as feed stock for seaweed has rarely been studied. Here, we demonstrate a simple and sustainable strategy to answer the increasing world demand for food rich in plant-based proteins by connecting food production process waters with seaweed cultivation. We compared growth rates and crude protein content of four different seaweed species, the brown species Saccharina latissima, and the green species Ulva fenestrata, Ulva intestinalis, and Chaetomorpha linum, when cultivated in two dilutions (providing 20 and 200 μM ammonium) of eight different process waters emerging from recirculating salmon aquaculture systems as well as from herring, shrimp and oat processing. Growth rates of the green seaweeds were up to 64% higher, and crude protein content was almost up to four times higher when cultivated in the food production process waters, compared to seawater controls. Growth rates were generally higher in presence of 20 μM compared to 200 μM ammonium, while crude protein content was either unaffected or positively affected by the increasing ammonium concentration. This study indicates the potential for cultivating seaweeds with food production process waters to generate additional protein-rich biomass while nutrients are being circulated back to the food chain. A new nutrient loop is thus illustrated, in which the costly disposal of food production process waters is instead turned into value by seaweed cultivation.

Ammonium

Macroalgae

Production

Sustainability

Wastewater

Treatment

Author

Kristoffer Stedt

University of Gothenburg

João Pedro Trigo

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Sophie Steinhagen

University of Gothenburg

Göran M. Nylund

University of Gothenburg

Bita Forghani Targhi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Henrik Pavia

University of Gothenburg

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Algal Research

2211-9264 (ISSN)

Vol. 63 102647

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Formas (2018-01839), 2018-12-01 -- 2021-11-30.

Subject Categories

Renewable Bioenergy Research

Chemical Process Engineering

Bioprocess Technology

DOI

10.1016/j.algal.2022.102647

More information

Latest update

2/22/2022