Mass Culture of Cyanobacteria

  • Amos Richmond
Part of the Biotechnology Handbooks book series (BTHA, volume 6)


The history of Spirulina as a staple for the human diet is fascinating. As recounted by Furst (1978), Fray Toribio de Benavente reached the Valley of Mexico in 1524, 3 years after the fall of the Aztecs. He described a harvest of tecuitlatl: There breeds upon the water of the lake of Mexico a kind of very fine mud and at certain time of year when it is thickest the Indians collect it with a very fine-meshed net until their acales are filled with it; on shore they make on the earth or the sand some very smooth beds, two or three brazas (3.4–5.1 m) wide and a little less in length, and they cast it down to dry, sufficient to make a cake two dedos (3.6 cm) thick. In a few days it dries to the thickness of a worn ducat and they slice this cake like wide bricks; the Indians eat much of it and enjoy it well, this product is treated by all the merchants of the land, as cheese is among us; those who share the Indians’ condiments find it very savory, having slightly salty flavor. (Furst, 1978).


Output Rate Mass Culture Spirulina Platensis Protein Efficiency Ratio Outdoor Culture 
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Copyright information

© Springer Science+Business Media New York 1992

Authors and Affiliations

  • Amos Richmond
    • 1
  1. 1.Microalgal Biotechnology Laboratory, The Jacob Blaustein Institute for Desert ResearchBen-Gurion University at Sede-BokerIsrael

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