The single‐celled alga Chlorella vulgaris was cultured in the liquid phase of pig slurry under two different light intensities, and the development of the indigenous bacterial flora was compared qualitatively and quantitatively with that of controls not inoculated with chlorella. Particular attention was given to the occurrence and survival of potential pathogens. Algal growth was found to favour the growth of certain bacteria but had little effect on or was hostile to that of others. The effects of light were mediated by the algae rather than having a direct effect on the bacterial cells. The algae, which were harvested by centrifuging and then freeze‐dried, were found to enhance the survival of certain bacteria during this procedure.
The composition of the product of algal culture in the liquid phase of slurry has been examined. The material consists of cells of the cultured alga (Chlorellu vulgaris) together with those of the endogenous microbial community, and contains approximately 42% true protein, 23% carbohydrate, 16% lipid and 9% nucleic acid. The protein is deficient in the sulphur amino acids but rich in lysine. The latter feature appears to be related to the presence of hexanoic acid in slurry. The endogenous microorganisms do not make a significant direct contribution to the composition of material harvested after algal culture. Light and temperature have only slight effects upon composition of the harvested material.
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