Abstract: The invention relates to a method for the protein enrichment of a heterotrophically cultured microalga, the microalga being of the genus Chlorella, even more particularly Chlorella protothecoides, characterized in that it comprises: a first step directed toward limiting the ammonium supply so as to obtain a microalgal biomass with a protein content of less than 50% expressed as N.6.25, preferably less than 30%, more preferentially between 20 and 25%; a second step in which the ammonium supply in the fermentation medium is increased so as to obtain a protein content of greater than 50%, preferably greater than 60%, more preferentially greater than 65%.

Abstract: The invention relates to a method for protein enrichment of a microalga grown under heterotrophic conditions, said microalga being of the Chlorella genus, characterized in that the heterotrophic culture comprises a step aimed at limiting the growth of said microalga by means of a deficiency of the fermentation medium in terms of a non-nitrogenous nutritional source.

Abstract: The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium.

Abstract: The invention relates to a method for the protein enrichment of a heterotrophically cultured microalga, the microalga being of the genus Chlorella, even more particularly Chlorella protothecoides, characterized in that it comprises: a first step directed toward limiting the ammonium supply so as to obtain a microalgal biomass with a protein content of less than 50% expressed as N.6.25, preferably less than 30%, more preferentially between 20 and 25%; a second step in which the ammonium supply in the fermentation medium is increased so as to obtain a protein content of greater than 50%, preferably greater than 60%, more preferentially greater than 65%.

Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

Abstract: The invention relates to a method for protein enrichment of a microalga grown under heterotrophic conditions, said microalga being of the Chlorella genus, characterized in that the heterotrophic culture comprises a step aimed at limiting the growth of said microalga by means of a deficiency of the fermentation medium in terms of a non-nitrogenous nutritional source.

Abstract: The invention relates to a method for fermentative production, on an industrial scale, of lipid-rich biomass of microalgae of the Chlorella genus having acceptable sensory properties, characterized in that the dissolved oxygen availability in the fermenter is controlled by tracking the respiratory quotient of said microalgae.

Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

Abstract: The invention related to a method for producing microalgae of the chlorella genus by fed-batch fermentation, characterized in that the provision of a carbon source is carried out sequentially and automatically in response to a drop in oxygen consumption by the microalga, in particular when the dissolved oxygen pressue in the fermentation medium (pO2) exceeds a predefined threshold value.

Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

Abstract: The invention relates to a method for the protein enrichment of a microalga of the genus Chlorella, cultivated under heterotrophic conditions. The method is characterized in that the heterotrophic cultivation comprises a step intended to slow down the growth of the microalga, with the fermentation medium being deficient in a nitrogen-free nutritional source.

Abstract: The invention relates to a method for bleaching a biomass of Chlorella protothecoides microalgae that is rich in protein, said biomass being produced by fermentation, characterised in that it comprises: choosing to produce the microalga biomass under heterotrophic conditions and under continuous fermentation; and varying the colouring of said biomass by monitoring the ratio of the ?/?max growth rates.

Abstract: The invention relates to a method for the protein enrichment of a microalga of the genus Chlorella, cultivated under heterotrophic conditions. The method is characterized in that the heterotrophic cultivation comprises a step intended to slow down the growth of the microalga, with the fermentation medium being deficient in a nitrogen-free nutritional source.

Abstract: The invention relates to a method for producing microalgae of the Chlorella genus by fed-batch fermentation, characterised in that the provision of a carbon source is carried out sequentially and automatically in response to a drop in oxygen consumption by the microalga, in particular when the dissolved oxygen pressure in the fermentation medium (pO2) exceeds a predefined threshold value.

Abstract: The invention relates to a method for fermentative production, on an industrial scale, of lipid-rich biomass of microalgae of the Chlorella genus having acceptable sensory properties, characterised in that the dissolved oxygen availability in the fermenter is controlled by tracking the respiratory quotient of said microalgae.

Abstract: The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium.

Abstract: The invention relates to a method for protein enrichment of a microalga grown under heterotrophic conditions, said microalga being of the Chlorella genus, characterized in that the heterotrophic culture comprises a step aimed at limiting the growth of said microalga by means of a deficiency of the fermentation medium in terms of a non-nitrogenous nutritional source.

Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.