Method for the production of a microalgal biomass of optimised sensory quality

• Main Authors: PATINIER SAMUEL, DRUON AMANDINE
• Format: Patent
• Language: English
• Published: 17.02.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to a method for conditioning a biomass of microalgae of the genus Chlorella, preferably Chlorella protothecoides, produced by fermentation under heterotrophic conditions and in the absence of light for the preparation of a flour having an optimised sensory profile, the method being characterised in that it comprises the steps of: collection of the biomass directly at the end of the fermentation, and storage of same for less than 8 hours prior to conditioning; HTST treatment of the thus recovered and stored biomass for between 30 seconds and 1 min 30, at a temperature below 70 DEG C; and washing of the biomass with at most 3 volumes of water per volume of biomass.