Research Journal of Life Science
Vol 5, No 2 (2018)

Influence of Light Intensity on Lipid Productivity and Fatty Acids Profile of Choricystis sp. LBB13-AL045 for Biodiesel Production

Swastika Praharyawan (Research Center for Biotechnology, Indonesian Institute of Sciences)
Delicia Yunita Rahman (Research Center for Biotechnology, Indonesian Institute of Sciences)
Dwi Susilaningsih (Research Center for Biotechnology, Indonesian Institute of Sciences)



Article Info

Publish Date
27 Nov 2018

Abstract

The influence of various light intensity on the lipid productivity, fatty acids profile, and biodiesel properties of Choricystis sp. AL045 were examined. Choricystis sp. LBB13-AL045 was a high lipid content microalgal strain (up to 42.49 ± 0.41% per dry weight basis) with great performance of its growth (specific growth rate and biomass productivity were up to 0.802 ± 0.013 day-1 and 108.57 ± 8.07 mg L-1 day-1, respectively). Such results indicated its high lipid productivity and its potency to be used for biodiesel production. The treatment of various light intensities on the microalgal culture resulted obvious differences in lipid productivity and fatty acids composition. Maximum lipid productivity (46.13 ± 3.43 mg L-1 day-1) was at 405 µmol m-2 s-1 of light intensity. The fatty acids profiles of four light intensities treatments were quite similar; the major components of fatty acid obtained from Choricystis sp. LBB13-AL045 oil were oleic acid (C18:1) and palmitic acid (C16:0), which provided a strong indication of high-quality biodiesel. Biodiesel properties were determined by empirical equations and found to be within the limits of biodiesel standard SNI 7182:2015, ASTMD6751-08 and EN14214.

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Journal Info

Abbrev

rjls

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology

Description

Research Journal of Life Science (RJLS) is an open access publishes papers three times a year that emphasize the agriculture, fisheries, animal science, medicine, basic science and food technology. All articles are rigorously reviewed by reviewers. Articles should be created in a language that is ...