‫عل‬ ‫قادرة‬ ‫لتكون‬ ‫السبيرولينا‬ ‫لنمو‬ ‫الالزمة‬ ‫المثلى‬ ‫الطبيعية‬ ‫الظروف‬ ‫إنتاج‬ ‫إعادة‬ ‫حاولنا‬ ، ‫عملنا‬ ‫خالل‬ ‫من‬
‫الساللة‬ .‫زراعتها‬ ‫ى‬
(. ‫هي‬ ‫التجربة‬ ‫هذه‬ ‫في‬ ‫المستخدمة‬
FOXBEHATAM (Htam spp
‫البلورية‬ ‫الكتلة‬ ‫في‬ ‫الجزائر‬ ‫جنوب‬ ‫في‬ ‫تتكاثر‬ ‫والتي‬
‫من‬
‫هڨار‬
.‫تمنراست‬ ‫في‬
‫وتطور‬ ‫الجيد‬ ‫النمو‬ ‫من‬ ‫تحد‬ ‫عوامل‬ ‫هي‬ ‫الحموضة‬ ‫ودرجة‬ ‫الحرارة‬ ‫درجة‬ ‫أن‬ ‫عليها‬ ‫الحصول‬ ‫تم‬ ‫التي‬ ‫النتائج‬ ‫توضح‬
‫بيئة‬ ‫في‬ ‫السبيرولينا‬
:‫السبيرولينا‬ ‫استخدام‬ ‫سالمة‬ ‫على‬ ‫يؤثر‬ ‫أن‬ ‫يمكن‬ ‫الذي‬ ‫الرئيسي‬ ‫الشاغل‬ ‫ذلك‬ ‫إلى‬ ‫إضافة‬ ، ‫للرقابة‬ ‫خاضعة‬
.‫والحشرات‬ ‫اليرقات‬ ‫طريق‬ ‫عن‬ ‫أو‬ ‫األخرى‬ ‫الدقيقة‬ ‫بالطحالب‬ ‫التلوث‬ ‫خطر‬
، ‫بالتنسيس‬ ‫أرثروسبيرا‬ ، ‫سبيرولينا‬ : ‫المفتاحية‬ ‫الكلمات‬
‫استزراع‬
.‫سبيرولينا‬
Abstract
Lack and degradation of arable land along with water scarcity due to anthropogenic pressure
are major problems in agricultural production. The culture of microalgae such as spirulina or
Arthrospira platensis presents itself as a solution for the future, this is justified on the one
hand by the ease of its culture, its short production time, its high nutritional value, its
therapeutic benefits; and on the other hand by its environmentally friendly production
(reduction of cultivation areas, reduced consumption of water and energy, absence of
pesticides and fertilizers, etc.).
Spirulina, a cyanobacterium, is a blue algae. It is considered a food source of high nutritional
quality, particularly because of its high digestibility, its high protein content (70%) and
particularly phycocyanin and its richness in vitamins and unsaturated fatty acids.
Through our work, we have tried to reproduce the optimal natural conditions necessary for the
growth of spirulina to be able to cultivate it. The strain used in this experiment is
FOXBEHATAM spirulina (Htam spp.) Which proliferates optimally in southern Algeria in
the crystalline massif of Hoggar in Tamanrasset.
The results obtained demonstrate that the temperature and the pH are limiting factors for the
good growth and development of spirulina in a controlled environment, added to this the main
concern that could affect the safety of the use of spirulina: the risk of contamination by other
microalgae or by larvae and insects.
Keywords: Spirulina, Arthrospira platensis, spirulina culture.