Microalgae Development Service

Microalgae Development Service

Microalgal biomass provides a wide range of compounds that are beneficial to human nutrition, including lipids, proteins, minerals and pigments. Aprofood provides microalgae for synthetic biotechnology development, and microalgae development at scale to help our customers obtain microalgae products that meet their requirements and specifications.

Fig 1. Schematic diagram of microalgae

Types of Edible Microalgae

Currently, the types of edible microalgae include but are not limited to the following types.

  • Spirulina platensis
  • Chlorella pyrenoidesa
  • Chlorella vulgaris
  • Dunaliella Salina
  • Euglena gracilis
  • Haematococcus pluvialis
  • Chlamydomonas reinhardtii
  • Tetraselmis chui

Applications of Microalgae

The good physical and chemical processing characteristics of microalgae can meet a variety of applications in food processing and production.

  • Alternative ingredients
    Microalgae are used as alternative ingredients in food processing. For example, spirulina and blunt-topped algae can be processed and flavored to be used in the production of plant-based foods.
  • Healthy functional foods
    The active ingredients in microalgae can be used to develop healthy functional foods, such as immune-modulating foods, anti-fatigue foods, and antioxidant foods.
  • Nutritional supplementation
    Microalgae can be added as nutritional supplements to increase the nutritional value of food.

Our Service

With decades of microbiology experience and advanced technologies, Aprofood offers services related to microalgae development and optimization. Genetic engineering technologies are used to edit and optimize microalgae genes and then cultivate the desired microalgae product.

Gene Editing and Optimization

Through gene editing and gene regulation technologies, the genome of microalgae can be precisely modified, which helps optimize the metabolic pathways of microalgae, improve the growth performance of microalgae.

Fig 2. Metabolic engineering

Metabolic Engineering

Using metabolic engineering, exogenous genes can be introduced or endogenous genes can be regulated to change the metabolic pathways and product synthesis ability of microalgae.

Fig 3. Photosynthesis optimization

Photosynthesis Optimization

Using synthetic biotechnology, the photosynthetic pathways of microalgae can be altered to enable them to utilize light energy and CO2 more efficiently and to increase the productivity of products.

Process of Our Microalgae Development Service

Microalgae Selection

The target microalgae are selected based on the customer's objectives and requirements. Single pure algal species are then obtained using capillary isolation, dilution culturing and plate delineation.

Cultivation of Microalgae

A single pure microalgae species will be cultured in a choice of photoautotrophic, heterotrophic and mixed cultures. Among them, mixed culture, which combines the advantages of autotrophic and heterotrophic cultures, has become our first choice.

Harvesting of Microalgae

Microalgae are harvested by chemical flocculation, bioflocculation, gravity settling, flotation, electrical treatment, as well as filtration and centrifugation.

Microalgae Purification

Once the microalgae have been harvested, they need to be purified to obtain high-purity microalgae that meets the customer's requirements.

Scale-up Production

We optimize the process and provide you with large-scale microalgae production to help your project shine in the food industry.

Why Choose Us?

Fig 5. Professional and well-trained core technical team

Professional and well-trained core technical team.

Fig 6. Advanced experimental equipment

Advanced experimental equipment.

Fig 7. Trustworthy company

We are a trustworthy company.

Fig 8. Strict quality control system

Strict quality control system.

Aprofood is committed to providing customers with alternative food ingredient development and its characterization services, if you are interested in our service program, feel free to contact us.

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