Growing Spirulina in a Simple DIY Photobioreactor, Home or Classroom, Food Pigment, Fertilizer

[@Bemoldiyezoglu]

Thanks so much for this detailed video.

[@BiocraftersLab]

You are welcome. Let me know how it is going for you.

[@creativestars8715]

I have a question how does the dissolved oxygen in water would separate

[@BiocraftersLab]

I don't understand the question. Looks like it got cut off... Please comment again

[@SshhhTrouble]

I don’t understand what you did at the harvesting part

[@BiocraftersLab]

Ok. Here is a text explanation: Attach the filter cloth inside of a large funnel with clothespins or binder clips Use a clean bucket or bowl to catch the culture water (in case you want to use it again for another batch) Pour the contents of the culturing bottle through the filter. Save about 20% in the bottle if you wish to start a new batch. Pour the culture water back into the culturing bottle. Rinse the Spirulina under tap water to remove excess salts. This instructable might help: www.instructables.com/Growing-Spirulina-in-the-Classroom/ Let me know what needs more clarification so I can make this video better. Thanks!

[@ShohagIslamKabbo]

how much dry spirulina this system can give per month?(looking forward for your response )

[@BiocraftersLab]

I get a tablespoon of fresh spirulina every 8 days from each gallon. It varies depending on all the growth factors explained in the video.

[@ShohagIslamKabbo]

@@BiocraftersLab loved the fact that you responded! but how many grams of dry spirulina(powdered form) you got ? and is it food grade?

[@BiocraftersLab]

@@ShohagIslamKabbo Dry weight varied, but about 2-3 grams. I'll confirm next time I harvest this size. Yes it is food grade if grown clean. Check the culture for contamination with a microscope. Only happens when I get lazy! An array of 8-16 jugs can give you a daily dose.

[@luisabrahamalonsorodriguez6716]

How do you avoid contamination?

[@BiocraftersLab]

Great question. The high salt content (EC) and pH (~10) prevent most microorganisms. The biggest risk is if you let the spirulina start dying. The dead cells become food for other organisms. Even food grade spirulina is grown in large open ponds without trouble if growers keep an eye on it. Check with a microscope. The beautiful spirals are cool to look at and any other organisms really stand out in contrast.