Abstract
Malnutrition is due to the prolonged consumption of a food that does not provide all the
elements necessary for health, it leads to many adverse consequences for humans. One source
has chosen to provide a concentrate of nutrients is spirulina (Arthrospira platensis). Spirulina has
proven itself in nutritional rehabilitation in countries where malnutrition is rampant because it is
very rich in protein, essential amino acids, essential fatty acids, vitamins and minerals. In this
context, the objective of our study was to carry out a small-scale cultivation of spirulina, to
control the production in the experimental farm of ENSSMAL in Algiers. Thus to optimize the
main operational conditions and the physicochemical parameters of this culture. The culture of
spirulina was carried out under good conditions of food, lighting, agitation, shading and
monitoring of temperature, pH, salinity, observations under the microscope and the appearance
of the culture, the steps of this production are the preparation of culture medium, seeding to
increase the volume, agitation, harvesting, drying and packaging. The production process was
successful with a productivity rate of 0.8g/d. The best drying done of the biomass in the oven
with a moisture content of 11% compared to the traditional drying which is 13%. The training on
the artisanal culture of spirulina was carried out by Mr. Hiri at his farm located in Tamanrasset
helps to compare the two cultures and their different regional and meteorological conditions of
Tamanrasset and Algiers. The production of spirulina is easy to master in the region of Algiers,
we just have to increase the production of spirulina in our country.
Keywords: Spirulina, Spirulina production, Algal culture, Food security, Cultivation
condition, Malnutrition, Arthrospira platensis.
‫الولخص‬
‫االسخهالك‬ ً‫إى‬ ‫اىخغذَت‬ ‫سىء‬ ‫َزجغ‬
َ ‫ال‬ ٌ‫اىذ‬ ‫ىيغذاء‬ ‫اىَطىه‬
‫ىيصحت‬ ‫اىضزورَت‬ ‫اىؼْاصز‬ ‫جَُغ‬ ‫ىفز‬
‫اىؼىاقب‬ ٍِ ‫اىؼذَذ‬ ‫وىه‬ ،
‫اىغذائُت‬ ‫اىؼْاصز‬ ٍِ ‫ىَزمش‬ ‫حىفُزا‬ ‫اىَصادر‬ ‫أحذ‬ ‫اخخُز‬ .ُ‫اإلّسا‬ ً‫ػي‬ ‫اىضارة‬
‫و‬ ‫أال‬
‫سبُزوىُْا‬ ٍ‫ه‬
(Arthrospira platensis)
)
ٍ‫ف‬ ‫ّفسها‬ ‫اىسبُزوىُْا‬ ‫أثبخج‬
‫باىبزوحُْاث‬ ‫ًا‬ ‫جذ‬ ‫غُْت‬ ‫ألّها‬ ‫اىخغذَت‬ ‫سىء‬ ‫فُها‬ ‫َْخشز‬ ٍ‫اىخ‬ ُ‫اىبيذا‬ ٍ‫ف‬ ٍ‫اىغذائ‬ ‫اىخأهُو‬ ‫إػادة‬
.ُ‫واىَؼاد‬ ‫واىفُخاٍُْاث‬ ‫األساسُت‬ ‫اىذهُْت‬ ‫واألحَاض‬ ‫األساسُت‬ ‫األٍُُْت‬ ‫واألحَاض‬
‫و‬
‫هى‬ ‫دراسخْا‬ ٍِ ‫اىهذف‬ ُ‫ما‬ ‫اىسُاق‬ ‫هذا‬ ٍ‫ف‬
‫اسخشراع‬ ‫إجزاء‬
‫ّطاق‬ ً‫ػي‬ ‫اىسبُزوىُْا‬
‫ا‬ ٍ‫ف‬ ٌ‫ىيخحن‬ ‫صغُز‬
‫إلّخاج‬
‫اىَشرػت‬ ٍ‫ف‬
‫اىخجزَبُت‬
ٍ‫ف‬
ENSSMAL
‫اىجشائز‬ ٍ‫ف‬
‫اىؼاصَت‬
‫و‬
‫مذىل‬
‫واىؼىاٍو‬ ‫اىزئُسُت‬ ‫اىؼَو‬ ‫ظزوف‬ ُِ‫ىخحس‬
‫اىن‬
‫َُىفُشَائُت‬
‫ىهذ‬
‫االسخشراع‬
‫ظو‬ ٍ‫ف‬ ‫سبُزوىُْا‬ ‫اسخشراع‬ ‫إجزاء‬ ٌ‫ح‬ .
‫واى‬ ‫واإلضاءة‬ ‫اىغذاء‬ ٍِ ‫جُذة‬ ‫ظزوف‬
‫خحزَل‬
‫و‬ ‫واىَيىحت‬ ‫اىحَىضت‬ ‫ودرجت‬ ‫اىحزارة‬ ‫درجت‬ ‫وٍزاقبت‬ ‫واىخظيُو‬
‫ححج‬ ‫اىَالحظت‬
‫و‬ ‫اىَجهز‬
‫ٍظهز‬
‫االسخشراع‬
، ‫االسخشراع‬ ‫وسظ‬ ‫ححضُز‬ ٍ‫ه‬ ‫اإلّخاج‬ ‫هذا‬ ‫وٍزاحو‬ ،
‫اىخَذَذ‬
‫واى‬ ٌ‫اىحج‬ ‫ىشَادة‬
‫خحزَل‬
‫واىحصاد‬
‫واىخ‬ ‫واىخجفُف‬
‫ىضُب‬
‫إّخاجُت‬ ‫بَؼذه‬ ‫ّاجحت‬ ‫اإلّخاج‬ ‫ػَيُت‬ ‫ماّج‬ .
0.0
‫أفضو‬ .ً‫َى‬ / ً‫جزا‬
‫طزَقت‬
ُ‫فز‬ ٍ‫ف‬ ‫اىحُىَت‬ ‫ىينخيت‬ ‫حجفُف‬
‫رطىبت‬ ‫بَسخىي‬
11
‫ٍقارّت‬ ٪
‫و‬ ٌ‫اىخقيُذ‬ ‫باىخجفُف‬
‫هى‬
11
‫اىخ‬ ‫حْفُذ‬ ٌ‫ح‬ .٪
‫زبص‬
‫اإل‬ ً‫ػي‬
‫سخشراع‬
‫اىسُذ‬ ‫قبو‬ ٍِ ‫ىيسبُزوىُْا‬ ٍ‫اىحزف‬
‫ى‬ ‫حَْزاسج‬ ٍ‫ف‬ ‫اىىاقؼت‬ ‫ٍشرػخه‬ ٍ‫ف‬ ٌ‫هُز‬
ً‫يقُا‬
ُِ‫ب‬ ‫باىَقارّت‬
ُِ‫االسخشراػ‬
‫حَْزاسج‬ ٍ‫ف‬ ‫اىَخخيفت‬ ‫واىجىَت‬ ‫اإلقيَُُت‬ ‫وظزوفهَا‬
ٍ ٍ‫ف‬ ‫اىسبُزوىُْا‬ ‫إّخاج‬ ُ‫إحقا‬ ‫اىسهو‬ ٍِ .‫اىجشائز‬ ‫وظزوف‬
.‫بيذّا‬ ٍ‫ف‬ ‫اىسبُزوىُْا‬ ‫إّخاج‬ ‫سَادة‬ ‫فقظ‬ ‫ػيُْا‬ ، ‫اىؼاصَت‬ ‫اىجشائز‬ ‫ْطقت‬
، ‫سبيزولينب‬ ‫إنتبج‬ ، ‫سبيزولينب‬ :‫الوفتبحيت‬ ‫الكلوبث‬
‫إستشراع‬
، ‫الغذائي‬ ‫األهن‬ ، ‫الطحبلب‬
‫ظزوف‬
‫االستشراع‬
،‫التغذيت‬ ‫سىء‬ ،
.Arthrospira platensis