Effects of carbon source type, method of adding carbon source, temperature and light intensity on amount of phycociyanin pigment production

Subject Areas : biology

delina faraji ¹ , keramatolah Rezaei ² , mahnaz hashemiravan ³ , mohammadtaghi golmakani ⁴

1 - Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin Pishva, Iran
2 - Department of Food Science, University of Tehran, Engineering and Technology, Tehran, Iran
3 - Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin Pishva, Iran
4 - Department of Food Science, University of Shiraz, Engineering and Technology Shiraz, Iran

Received: 2018-05-25 Accepted : 2018-05-25 Published : 2012-02-20

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