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Biotechnol Adv. 2007 Mar-Apr;25(2):207-10. Epub 2006 Nov 23.

Micro-algae as a source of protein.

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  • 1Medical Clinic, Department II, University of Tübingen, Immunopathological Laboratory, Otfried-Müller-Str-10, 72076 Tübingen, Germany.


About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called "protein gap". Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventional vegetable proteins. However, due to high production costs as well as technical difficulties to incorporate the algal material into palatable food preparations, the propagation of algal protein is still in its infancy. To date, the majority of micro-algal preparations are marketed as health food, as cosmetics or as animal feed.

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