Spirulina is a microalga that has a high protein content, in addition to having nutritional and pharmaceutical properties; therefore, it is a potential source for obtaining bioactive peptides. The obtaining of biocomposites of interest from microalgal biomass can be influenced by factors of cultivation, such as aeration, temperature, culture medium, and pH. Thus, this work aimed at evaluating the protein contents and antimicrobial activity of hydrolyzed and non-hydrolyzed biomass of the Spirulina microalgae grown under optimized conditions of the brewing residue by applying Design of Experiments (DOE) framework. The influence of airflow and concentration of brewing residue on microalgal culture was firstly analyzed using the Design of Experiments technique. The cultivation was carried out on a larger scale with subsequent enzymatic hydrolysis of the microalgal protein extract to analyze the hydrolysis degree, protein content, and antimicrobial activity.

中文翻译：

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用酿造过程中的残留物培养的螺旋藻生物质的蛋白质含量和抗菌活性评估

螺旋藻是一种微藻，除了具有营养和药物特性外，还具有高蛋白质含量；因此，它是获得生物活性肽的潜在来源。从微藻生物质中获得感兴趣的生物复合材料会受到培养因素的影响，例如通风、温度、培养基和 pH 值。因此，这项工作旨在评估螺旋藻水解和非水解生物质的蛋白质含量和抗菌活性。通过应用实验设计 (DOE) 框架在优化的酿造残渣条件下生长的微藻。首先使用实验设计技术分析了气流和酿造残留物浓度对微藻培养的影响。大规模进行培养，随后对微藻蛋白质提取物进行酶水解，以分析水解程度、蛋白质含量和抗菌活性。