Blue-green algae (cyanobacteria, cyanoea). Legends, myths, symbolism, description, cultivation, methods of application

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Blue-green algae (cyanobacteria, cyanoea). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Blue-green algae (cyanobacteria, cyanoea), Cyanobacteria. Photos of the plant, basic scientific information, legends, myths, symbolism

Blue-green algae (cyanobacteria, cyanoea) ц

Basic scientific information, legends, myths, symbolism

Sort by: Cyanobacteria (cyanobacteria)

Origin: Cyanobacteria are considered the oldest living organisms on Earth, they appeared about 3,5 billion years ago.

Area: Cyanobacteria are distributed throughout the world, they inhabit both salt and fresh water bodies, soil and affected organisms.

Chemical composition: Cyanobacteria synthesize chlorophyll, as well as various nitrogen-fixing enzymes, phycobiliproteins, carotenoids, polysaccharides, and other compounds.

Economic value: Cyanobacteria perform important ecological functions such as nitrogen fixation and participation in the natural cycle. Some types of cyanobacteria are used as food additives and cosmetics, as well as in the production of biofuels and medicines. However, some types of cyanobacteria can contain toxic substances and cause a red flush, which can be dangerous to humans and animals.

Legends, myths, symbolism: Cyanobacteria may be associated with different symbols and meanings in different cultures. In some cultures they are associated with growth and development, while in others they may be seen as an evil spirit or a source of disease. In Chinese culture, cyanobacteria are known as "green pearls" and are associated with longevity and health. They are also used in Chinese medicine to treat various ailments. In Japanese culture, cyanobacteria are known as "amanito" and are often used in Japanese cuisine. They are also an important food source for marine animals such as whales and crabs. In some cultures, cyanobacteria can be associated with water pollution, which can lead to poisoning of animals and humans.

Blue-green algae (cyanobacteria, cyanoea), Cyanobacteria. Description, illustrations of the plant

Blue-green algae (cyanobacteria, cyanoea), Cyanobacteria. The history of growing a plant, economic importance, cultivation, use in cooking

Blue-green algae (cyanobacteria, cyanoea)

In the middle of the XNUMXth century, people began to think that they needed an additional source of protein. And on Earth it will not interfere, and in space it will come in handy. Several decades ago, the industrial cultivation of blue-green algae began.

In fact, blue green algae are not algae at all. These are cyanobacteria that are capable of photosynthesis with the release of oxygen. (There are other photosynthetic bacteria, but they do not release oxygen.) Many cyanobacteria live in water, covering it with dense greens from time to time. Photosynthesizes, floats in water - well, why not algae?

In addition to photosynthesis, many species of blue-green algae fix atmospheric nitrogen, that is, they obtain organic compounds literally from the air. They are easy to grow, and the cells are just overflowing with nutrients. First of all, protein: in cultivated species, as a rule, it is at least 50% of dry weight, and sometimes its share reaches 70%. For comparison: in meat there is only 43% protein, and in baker's yeast - 39%.

Blue-green algae contain fatty acids, saturated and unsaturated, including essential ones, vitamins, as well as pigments: chlorophyll and carotenoids. Carotenoids are used as natural food colorings and animal feed additives. Salmon meat grown on such feed will have a pleasant pink color. Natural pigments, although more expensive than synthetic ones, are better at coloring living tissues.

Cyanobacteria carbohydrates include starch, glucose, other sugars, and polysaccharides. They are well absorbed, so algae can be added to food without restrictions.

In general, the product is useful. Three main groups of blue-green algae are now cultivated: Nostoc, Arthrospira, aka Spirulina, and Aphanizomenon. Each genus includes several species. They are grown outdoors, harvested, dried, crushed and sold as tablets, powders, capsules or suspensions, added to dough, chips, hard candies, chewing gum and drinks. Special drying methods have been developed and patented to avoid the oxidation of carotenoids and fatty acids. In addition, algae is beneficial to health, such as spirulina, which helps fight obesity, high blood pressure and kidney failure, lowers blood glucose levels, and promotes the growth of beneficial intestinal bacteria Lactobacillus. For the sake of this effect, you can swallow the capsule. The selection of blue-green algae is still poorly developed, but it is being improved, the number of strains is growing.

It all looks incredibly modern and promising, but people have been eating blue-green algae for thousands of years, and in some places continue to do so, using technologies honed over the centuries.

Die from spirulina. Many blue-green algae form large colonies that are easy to collect. For example, spirulina colonies look like long, free-floating filaments. Spirulina grows in the Pacific Ocean off the coast of Japan and the Hawaiian Islands, as well as in large fresh water bodies. It contains up to 70% protein, including essential amino acids, 4% vitamins, and a lot of iron. It does not contain toxins and is safe even with prolonged consumption. The WHO considers spirulina one of the greatest superfoods, and NASA considers it an excellent compact food for space travel, since a small amount of it contains a wide variety of nutrients.

People appreciated spirulina long before NASA. In 1325, the Aztecs founded the city of Tenochtitlan on the shores of Lake Texcoco. At the lake, they collected spirulina, from which they prepared something like a dry cake called tecuitlatl. Now, for some reason, this fishery has faded, although spirulina has survived in the lake. And in Africa, spirulina is still harvested. It grows in large numbers in soda ponds around Lake Chad. One of them is Lake Kossorom, small and shallow, no deeper than one and a half meters.

Spirulina is harvested all year round. Every day about 200 women from four to eighty years old come to the lake. One of them, a respectable old woman, controls the fishery, distributing women along the coast and giving a signal to start collecting. Women catch floating algae with wicker baskets, which also serve as primary filters. Returning to the shore, they pour this liquid into small, flat, round holes, about 5 cm deep, dug in the coastal sand. Excess liquid goes into the sand, and under the hot African sun, a wet cake soon forms, 40-50 cm in diameter and about a centimeter thick. The pickers cut this mass into rectangles and take it to their villages to finish drying. It turns out a product called die (dihe). Some of it is used on the farm, some is sold in neighboring markets, from where the product even goes abroad.

The broth is made from die. This is a long and difficult process. First, dry algae are crushed and poured with cold water. Lumps dissolve in it, twigs, sticks and sand settle. The liquid is drained from the sediment, filtered and boiled for an hour and a half; the result is a blue-green broth, still with sand and plant debris. It is poured into a cauldron and allowed to settle. Meanwhile, the onion is fried until golden brown in vegetable oil, carefully strained broth is poured onto it, salt, chili pepper, bouillon cubes and okra (Hibiscus esculentus fruits) are added. This dish is cooked until cooked and served with corn, millet or sorghum.

I must say that the collection of spirulina is an exclusively female occupation. Men are forbidden to enter the lake, it is believed that from this it will become barren. About 40 tons of algae are collected annually on the lake, which cost more than 100 thousand dollars.

Blue-green algae (cyanobacteria, cyanoea)

What is a fuzzy? So the cyanobacteria Nostoc flagelliforme and dishes from them are called in China. The thread-like colonies of nostoc up to half a meter long resemble hair, and the Chinese called them "hair vegetables" - fatsai. Another Chinese word is pronounced in the same way, meaning "lucky", "get rich", so N. flagelliforme among the Chinese symbolizes good luck, soup from it is certainly eaten on New Year's Eve.

It is often written that N. flagelliforme is a seaweed. This is not so, this species grows on dry, semi-desert lands at an altitude of 1000-2800 m above sea level and is accustomed to being content with dew that falls at night. During the day, in the heat, the colonies dry up and turn black, and in the early morning or after rain they are juicy and green. Then they are collected. The average yield of nostoc is about 5 grams per square meter, the maximum is up to 33 grams.

Fatsai contains a lot of calcium and is believed to be good for children. Before cooking, the product is allowed to swell, in this form it resembles green vermicelli. It is boiled, used as a vegetable side dish, added to soups. Algae is getting scarce, so the Chinese government is limiting the collection of fatsai and the price is rising accordingly.

Llullucha is witch oil. Nostoc commune grows in fresh water and damp places around the world, even in the Arctic. Its cells form large gelatinous colonies the size of an olive or even a small plum. In 1732, while traveling in Lapland, Carl Linnaeus recorded a popular belief that colonies were formed by the "phlegm" of passing clouds. Whatever they are called: both star jelly and witch oil. In Asia, including Java and China, these colonies are eaten - they grow well there on mountain rice plots. They are added to soups and eaten with fried meat, especially duck. The dish is very nutritious because these cyanobacteria fix nitrogen.

Common nostoc is popular in Peru, it is collected in high mountain lakes and spring puddles at an altitude of up to 4100 m and is called llullucha. In five minutes, several kilograms of colonies can be heated from the bottom of shallow reservoirs. The price of sock reaches up to $120 per kilogram of dry weight. However, in the Cusco market, llullucha is kept in cold water to keep it from drying out. So it can be stored for up to two weeks. In order to make stocks, and they have to be made, since the nostoc is harvested only in the dry season, the colonies are dried in the sun and stored on grass mats under a roof. Soak them before use.

Peruvians believe that fresh nostoc is tastier, eaten as such with salt or in salads with boiled tarvi seeds (sweet seeds of the mutable lupine Lupinus mutabilis) and herbs. Nostok is also used in soups, meat and vegetable dishes, adding five minutes before cooking. One of the soups includes potatoes, hot peppers, corn, cheese, tarvee, quinoa and onions. There are also recipes with eggs, milk and spinach; guinea pig meat and local vegetables; potatoes, tomatoes and rice.

Peruvian scientists are concerned about the ability of nostoc to synthesize unusual amino acids. One of them, beta-N-methylamino-L-alanine, is neurotoxic, and researchers are concerned that it stimulates Alzheimer's and Parkinson's disease in Lluluchi drinkers. So far, things have not gone further than anxiety, and llullucha is very popular with Peruvians during Lent, and in lean years it replaces potatoes, although it costs several times more. And the price will rise: nostoc is disappearing due to pesticides and fertilizers that are applied to potato fields. Now it can only be found high in the mountains, where it is still clean.

Author: Ruchkina N.

Blue-green algae (cyanobacteria, cyanoea), Cyanobacteria. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

To strengthen the immune system: cyanobacteria can be consumed in capsule, powder, and tablet form to support a healthy immune system.
To reduce inflammation: cyanobacteria can be used as antioxidants that help reduce inflammation in the body.
To maintain healthy skin: cyanobacteria extracts contain components that help moisturize and soften the skin. They can also help reduce the appearance of wrinkles and other signs of skin aging.
To improve digestion: cyanobacteria may contain polysaccharides that promote the growth of beneficial bacteria in the gut, which can improve digestion and overall gut health.
To support eye health: cyanobacteria may contain carotenoids such as lutein and zeaxanthin, which help protect the eyes from free radicals and reduce the risk of age-related retinal degeneration.

Cosmetology:

Blue-green algae (cyanobacteria, cyanides) are not used in cosmetology due to their high toxicity.

Attention! Before use, consult with a specialist!

Blue-green algae (cyanobacteria, cyanoea), Cyanobacteria. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Blue-green algae, also known as cyanobacteria or cyanideae, are a group of bacteria that are found in fresh water, sea water, soil, and other environments. They can be used as a food additive or fertilizer, and as a source of protein and other nutrients.

Tips for growing, harvesting and storing blue-green algae:

Cultivation:

Blue green algae can be grown in ponds, aquariums, and other fresh or sea water containers.
For successful cultivation, it is necessary to maintain certain conditions: temperature, pH and concentration of nutrients in the water. These parameters may be different depending on the type of blue-green algae.
It is recommended to use special fertilizers that contain the necessary mineral elements for the growth of blue-green algae.

Workpiece:

Blue green algae can be used as a food additive or fertilizer.
For use as a dietary supplement or cosmetic product, blue green algae must be dried and ground to a powder.

Storage:

Dry blue-green algae should be stored in airtight containers in a cool, dry place, protected from light and moisture.
Blue green algae can also be stored frozen to preserve their nutritional properties.

It is important to remember that some types of blue-green algae can be toxic, so it is recommended to consult an expert before use.

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