Difference between revisions of "Culture de la spiruline/en"

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But Spirulina is sold expensive while it is simple and quick to grow. Its yield is very good: on the same space Spirulina produces five hundred times more protein than a cattle breeding. In the same way it takes about 13,500 litres of water to produce one kg of bovine proteins whereas only 2,500 litres are needed for micro-algae. Numerous associations and NGOs (Univers la Vie, Antenna, etc) cultivate it to fight against famine and malnutrition in the world. It exists in its natural state around the tropical belt (Peru, Mexico, Chad, Ethiopia, Madagascar, India...) and even in France, in the Camargue.
 
But Spirulina is sold expensive while it is simple and quick to grow. Its yield is very good: on the same space Spirulina produces five hundred times more protein than a cattle breeding. In the same way it takes about 13,500 litres of water to produce one kg of bovine proteins whereas only 2,500 litres are needed for micro-algae. Numerous associations and NGOs (Univers la Vie, Antenna, etc) cultivate it to fight against famine and malnutrition in the world. It exists in its natural state around the tropical belt (Peru, Mexico, Chad, Ethiopia, Madagascar, India...) and even in France, in the Camargue.
 
The family culture makes it possible to integrate spirulina into its daily diet. The French Spirulina Federation recommends a consumption of fifty grams of fresh spirulina per day, or about 10 grams of dry spirulina. In this objective of local production, it is necessary to have 1m² of cultivation basin per person.
 
The family culture makes it possible to integrate spirulina into its daily diet. The French Spirulina Federation recommends a consumption of fifty grams of fresh spirulina per day, or about 10 grams of dry spirulina. In this objective of local production, it is necessary to have 1m² of cultivation basin per person.
 
  
 
'''Preliminary information'''
 
'''Preliminary information'''
 
  
 
''The growing medium''
 
''The growing medium''
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Spirulina lives naturally in volcanic lakes, rich in salt and bicarbonate of soda, with a high PH, close to 10. This is its environment but not its food, as fish do not feed on sea salt.  
 
Spirulina lives naturally in volcanic lakes, rich in salt and bicarbonate of soda, with a high PH, close to 10. This is its environment but not its food, as fish do not feed on sea salt.  
 
In the culture of spirulina, the objective is to recreate as close as possible the native environment of spirulina. In its natural state, Spirulina is rarely taken except by pickers and flamingos. In pond the harvests are much heavier, it is thus necessary to regularly bring food to the culture to allow its renewal.
 
In the culture of spirulina, the objective is to recreate as close as possible the native environment of spirulina. In its natural state, Spirulina is rarely taken except by pickers and flamingos. In pond the harvests are much heavier, it is thus necessary to regularly bring food to the culture to allow its renewal.
In the culture of spirulina, it is thus necessary to dissociate the culture environment from the living environment and the food:
+
In the culture of spirulina, it is thus necessary to dissociate the culture environment from the living environment and the food:
  
 
culture medium = living environment + food
 
culture medium = living environment + food
 
  
 
''The development environment''.
 
''The development environment''.
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In France, outdoor cultivation, with a translucent cap, is possible from mid-April.
 
In France, outdoor cultivation, with a translucent cap, is possible from mid-April.
 
The deep green colour of spirulina is obtained by photosynthesis. For this, spirulina needs a strong luminosity but not a long exposure to the sun. It is important to shake the pool to prevent the spirulina on the surface from burning and to allow the deep ones to benefit from the light. The culture must be 20cm deep maximum so that all the spirulina can benefit from good sunlight.
 
The deep green colour of spirulina is obtained by photosynthesis. For this, spirulina needs a strong luminosity but not a long exposure to the sun. It is important to shake the pool to prevent the spirulina on the surface from burning and to allow the deep ones to benefit from the light. The culture must be 20cm deep maximum so that all the spirulina can benefit from good sunlight.
 
  
 
''The concentration''
 
''The concentration''
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This tutorial is produced in collaboration with Gilles Planchon, a specialist in the domestic culture of spirulina, trainer and researcher on the natural living environments of microalgae.
 
This tutorial is produced in collaboration with Gilles Planchon, a specialist in the domestic culture of spirulina, trainer and researcher on the natural living environments of microalgae.
  
Retrouvez [https://youtu.be/kk7um3d8MyQ ici] la vidéo tuto et la [http://lab.lowtechlab.org/index.php?title=Bassin_de_culture_de_spiruline construction d'un bassin de culture familiale].
+
Find [https://www.youtube.com/watch?v=kk7um3d8MyQ&feature=youtu.be here] the video tuto and the [https://wiki.lowtechlab.org/wiki/Bassin_de_culture_de_spiruline construction of a basin of family culture].
 
}}
 
}}
 
{{TutoVideo
 
{{TutoVideo
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* Screwdriver
 
* Screwdriver
  
'''Milieu de culture'''
+
'''Medium of culture'''
* Bac de 200l ou plus
+
* Tray of 200L or more
  
'''Alimentation minérale'''
+
'''Mineral Food'''
* Bidon alimentaire (>10litres)
+
* Food canister (>10 liters)
 
* Balance
 
* Balance
  
'''Alimentation naturelle'''
+
'''Natural food'''
* 2 bouteilles d’un litre
+
* 2 bottles of one liter
 
* Balance
 
* Balance
  
'''Ensemencement, culture et entretien '''  
+
'''Seeding, cultivation and maintenance'''
* Tuyaux d’arrosage
+
* Garden hoses
* Passoire
+
* Strainer
* Pompe d’aquarium (500 à 1000 litres/heure)
+
* Aquarium pump (500 to 1000 liters/hour)
* Bidons de volume différents (de 20 à 200 litres par exemple)
+
* Cans of different volumes (from 20 to 200 liters for example)
* Verre mesureur
+
* Measuring glass
 
* Balance
 
* Balance
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Construire un spirumètre ou disque de Secchi
+
|Step_Title=Building a Spirumeter or Disc of Secchi
|Step_Content=* Visser un bouchon en plastique blanc au bout d’une règle ou d’une tige en plastique ou bois d’une vingtaine de centimètres,
+
|Step_Content=* Screw a white plastic cap at the end of a ruler or a plastic or wooden rod of about 20 centimeters,
* Graduer la tige de 0 à une dizaine de centimètres, avec le 0 au niveau du bouchon.
+
* Scale the stem from 0 to about ten centimeters, with the 0 at the level of the cap.
 
|Step_Picture_00=Culture_de_la_spiruline_Secchi.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_Secchi.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_Secchi_2.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_Secchi_2.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Préparer le milieu de culture : le milieu de vie
+
|Step_Title=Preparing the culture environment: the living medium
|Step_Content=* Remplir un bidon de grand volume (100 à 200L) d’eau, dans l’idéal de pluie ou de source peu calcaire
+
|Step_Content=* Fill a large volume canister (100 to 200L) with water, ideally from a rainfall or a low calcareous source.
* Ajouter le bicarbonate de soude à raison de 1kg/100litres d’eau
+
* Add the baking soda at a rate of 1kg/100liters of water.
* Ajouter le sel marin à raison de 500g/100litres d’eau
+
* Add the sea salt at a rate of 500g/100litres of water.
* Bien agiter pour les dissoudre
+
* Shake well to dissolve them
* Transférer le volume du bidon dans le bassin de culture avec une pompe (type aquarium ou siphon naturel). Réitérer l’opération jusqu’à faire le plein du bassin
+
* Transfer the volume of the canister into the culture basin with a pump (aquarium type or natural siphon). Repeat the operation until the tank is full.
* Faire un repère à 20 cm du fond pour voir si l’eau s’évapore et compléter avec de l’eau au besoin.
+
* Make a mark 20 cm from the bottom to see if the water evaporates and top up with water if necessary.
  
'''ATTENTION''' ''Si eau du robinet : Agiter (pompe ou bulleur) pendant ½ journée : le chlore de l’eau s’évapore et le calcaire précipite avec le bicarbonate de soude, lors du transfert du milieu de vie vers le bassin, le calcaire reste au fond du bidon. Si eau de pluie : filtrer''
+
'''WARNING''' ''If tap water: Shake (pump or bubbler) during ½ day: the chlorine in the water evaporates and the limestone precipitates with the bicarbonate of soda, when the living medium is transferred to the pool, the limestone remains at the bottom of the canister. If rainwater: filter''
 
|Step_Picture_00=Culture_de_la_spiruline_Gilles_-_milieu_de_vie.png
 
|Step_Picture_00=Culture_de_la_spiruline_Gilles_-_milieu_de_vie.png
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Préparer le milieu de culture : l'alimentation
+
|Step_Title=Preparing the culture medium: food
|Step_Content=La riche composition de la spiruline provient de son alimentation, elle est principalement composée d’azote, de phosphore, de potassium de magnésium et de fer. L’alimentation utilisée dans la culture familiale peut être d’origine minérale ou naturelle. Les engrais minéraux obtenus par synthèse chimique ou par l'exploitation de gisements naturels sont moins écologiques que la nourriture naturelle produite localement. Les deux préparations sont présentées.
+
|Step_Content=The rich composition of spirulina comes from its diet, it is mainly composed of nitrogen, phosphorus, potassium, magnesium and iron. The food used in the family culture can be of mineral or natural origin. Mineral fertilizers obtained by chemical synthesis or by the exploitation of natural deposits are less ecological than natural food produced locally. Both preparations are presented.
  
'''Alimentation minérale'''
+
'''Mineral Food'''
Les composants de cette préparation sont des engrais agricoles, ils doivent être hydrosolubles. On les trouve dans les coopératives agricoles ou magasins de jardinage. Pour environ 10 litres de nourriture (‘’Milieu LIB extrait du livre [https://spirulinasolutions.fr/boutique/manuel-de-culture-la-spiruline-pour-tous-culture-familiale/ La Spiruline pour Tous Culture Familiale]’’) :
+
The components of this preparation are agricultural fertilizers, they must be water-soluble. They can be found in agricultural cooperatives or garden stores. For about 10 litres of food (''Milieu LIB from the book [https://spirulinasolutions.fr/boutique/manuel-de-culture-la-spiruline-pour-tous-culture-familiale/ La Spiruline pour Tous - Culture Familiale]') :
* Mettre 10 litres d’eau dans un seau
+
* Put 10 liters of water in a bucket
* Ajouter  1kg de Nitrate de Potassium
+
* Add 1kg of Potassium Nitrate
* Ajouter 100g de Phosphate Monoammoniaque
+
* Add 100g of Monoammonium Phosphate
* Ajouter 10g de Sulfate de Fer
+
* Add 10g of Iron Sulphate
* Ajouter 50 g de Sulfate de Potassium (facultatif)
+
* Add 50 g of Potassium Sulphate (optional)
* Ajouter 50g de Sulfate de Magnésium (facultatif)
+
* Add 50g of Magnesium Sulphate (optional)
* Bien agiter jusqu’à dilution de tous les composants
+
* Shake well until all components are diluted.
* Transvaser dans un récipient fermé
+
* Transfer to a closed container
* Étiqueter et conserver à l’abri du soleil
+
* Label and keep away from the sun.
  
Ou
+
Or
* [https://spirulinasolutions.fr/boutique/nourriture-minerale-de-la-spiruline/ Nourriture pré-pesée à la vente N50 et N250 ]
+
* [https://spirulinasolutions.fr/boutique/nourriture-minerale-de-la-spiruline/ Pre-weighed food for sale N50 and N250 ]
 
 
'''Alimentation naturelle'''
+
'''Natural food'''
Les composants présentés dans l’alimentation minérale se retrouvent en proportion idéale dans l’urine [http://future.arte.tv/fr/urine]. En ajoutant une solution d’oxyde de fer ou « jus de clous rouillés » la spiruline profite d’une alimentation locale et organique idéale pour sa productivité et sa résistance. Le pH et la salinité élevés du milieu de culture réduisent les risques de contamination. Il ne faut cependant utiliser que de l’urine « bio », de personne avec une alimentation saine (non-fumeur, sans médicament ni contraceptif). L’urine humaine est aujourd’hui largement utilisée dans l’agriculture et de nombreuses études existent sur le sujet [http://www.ecosanres.org/pdf_files/ESR-2004-2-Directives-Agronomique.pdf ]. Pour 1 litre de nourriture à base d’urine :
+
The components of the mineral food are found in ideal proportions in the urine [http://future.arte.tv/fr/urine]. By adding a solution of iron oxide or "juice of rusty nails" spirulina benefits from a local and organic food ideal for its productivity and resistance. The high pH and salinity of the culture medium reduces the risk of contamination. However, only "organic" urine should be used, from people with a healthy diet (non-smokers, without medication or contraceptives). Human urine is now widely used in agriculture and many studies exist on the subject [http://www.ecosanres.org/pdf_files/ESR-2004-2-Directives-Agronomique.pdf ]. For 1 litre of urine-based food:
* Mettre 10cl de vinaigre blanc dans une bouteille d’un litre. Il permet d’éliminer les odeurs, d’éliminer les bactéries et de conserver l’ammoniac.
+
* Put 10cl of white vinegar in a 1 litre bottle. It eliminates odours, eliminates bacteria and preserves ammonia.
* Compléter avec de l’urine saine
+
* Complete with healthy urine
* Étiqueter et conserver à l’abri du soleil
+
* Label and keep away from the sun.
  
 
Jus de clous rouillés : pour 1litre de jus de clou
 
Jus de clous rouillés : pour 1litre de jus de clou
Line 153: Line 149:
 
* Mettre les clous de côté pour une prochaine utilisation
 
* Mettre les clous de côté pour une prochaine utilisation
  
'''ATTENTION''' ''Préparer la solution de fer au moins 10 jours avant la date de début de culture de la spiruline.
+
'''WARNING''' ''Prepare the iron solution at least 10 days before the starting date of spirulina culture.
Si vous laissez les clous plus de 10 jours dans la solution, la concentration en oxyde de fer va grimper. Il faudra diluer le jus dans de l’eau.''
+
If you leave the nails more than 10 days in the solution, the iron oxide concentration will rise. It will be necessary to dilute the juice with water.''
 
|Step_Picture_00=Culture_de_la_spiruline_Jus_de_clou.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_Jus_de_clou.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_N250.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_N250.jpg
Line 161: Line 157:
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Préparer le milieu de culture : dosage de l’alimentation
+
|Step_Title=Preparing the culture medium: food dosing
|Step_Content=Le bassin a été rempli avec le milieu de vie dans l’étape précédente. Il faut maintenant apporter la nourriture :
+
|Step_Content=The basin was filled with the living environment in the previous stage. Now it is time to bring in the food:
* Minérale : 2 litres/100litres de milieu de culture
+
* Mineral: 2 liters/100liters of medium
Ou
+
Or
* Organique : 1 litre d’urine + 200ml de solution de Fer/100 litres de milieu de culture
+
* Organic: 1 litre of urine + 200ml of Iron solution/100 litres of culture medium
 
|Step_Picture_00=Culture_de_la_spiruline_Jus_de_clou_dosage.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_Jus_de_clou_dosage.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_alimentation_transfert.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_alimentation_transfert.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Mettre en culture : acquisition
+
|Step_Title=Cultivation: acquisition
|Step_Content=Le milieu de culture est prêt à accueillir la spiruline, il n’y a plus qu’à s’en procurer. Il est possible de récupérer de la spiruline à quiconque possède une culture familiale. Il est également possible de contacter un producteur près de chez soi pour savoir s’il peut fournir de la spiruline fraiche ou concentrée (Gilles Planchon peut faire des envois en France). Un kilogramme de spiruline fraiche pressée coûte normalement autour de 50€.
+
|Step_Content=The culture medium is ready to welcome spirulina, you just have to get some. It is possible to get spirulina from anyone who has a family culture. It is also possible to contact a producer near you to know if he can supply fresh or concentrated spirulina (Gilles Planchon can make shipments to France). One kilogram of fresh pressed spirulina normally costs around 50€.
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Mettre en culture : ensemencement rapide avec de la spiruline fraiche pressée
+
|Step_Title=Cultivation: quick sowing with freshly pressed spirulina
|Step_Content=Avec de la spiruline fraiche pressée, on peut commencer la culture dès la phase de récolte, pour cela il faut introduire directement dans le bassin une grande quantité de spiruline, non lavée. Elle se conserve 3 à 5 jours dans un réfrigérateur. Il faut environ 500g de spiruline fraiche pressée pour ensemencer un bassin de 500 litres. On obtiendra une concentration au spirumètre d‘environ 4cm. La première récolte sera possible une semaine plus tard.
+
|Step_Content=With freshly pressed spirulina, cultivation can begin as early as the harvesting phase, for this purpose a large quantity of unwashed spirulina must be introduced directly into the basin. It can be kept for 3 to 5 days in a refrigerator. It takes about 500g of freshly pressed spirulina to seed a 500 litre basin. A concentration of about 4cm will be obtained with a spirum meter. The first harvest will be possible one week later.
* Délayer la spiruline fraiche pressée dans un petit volume de solution de culture (autour de 30l) d’abord à la main puis avec une passoire pour défaire les grumeaux.
+
* Dissolve the freshly pressed spirulina in a small volume of culture solution (around 30l) first by hand and then with a strainer to break up lumps.
'''ATTENTION''' ''De la mousse indique une augmentation de protéine donc de la spiruline qui se casse : laisser reposer et agiter plus doucement.''
+
'''WARNING''' ''Foam indicates an increase in protein so spirulina that breaks: let it rest and shake more gently.''
  
* Transférer délicatement la spiruline concentrée dans le bassin, de préférence le soir. Il est possible de verser directement le contenu du bidon dans le bassin en douceur ou d’utiliser une pompe d’aquarium ou un siphon naturel.
+
* Gently transfer the concentrated spirulina into the basin, preferably in the evening. The contents of the canister can be gently poured directly into the pond or you can use an aquarium pump or a natural siphon.
* Contrôler la concentration et ajouter du milieu de culture si elle est supérieure à 3
+
* Check the concentration and add culture medium if it is higher than 3 %.
* Assurer une bonne agitation pendant les 4 premiers jours (mais pas la nuit)
+
* Ensure good agitation during the first 4 days (but not at night)
* Ombrager le bassin pour les premiers jours
+
* Shade the pool for the first few days
 
|Step_Picture_00=Culture_de_la_spiruline_ensemencement.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_ensemencement.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Mettre en culture : ensemencement rapide avec de la spiruline concentrée
+
|Step_Title=Cultivation: rapid sowing with concentrated spirulina
|Step_Content=Il est possible d’ensemencer son bassin avec de la spiruline concentrée. A la différence de la spiruline pressée, la spiruline n'a pas été séparée de son milieu de vie. Elle a une concentration très élevée, il faut rapidement la transférer dans son nouveau bassin de culture. Elle ne doit pas rester plus de 12h en transfert.
+
|Step_Content=It is possible to seed his pond with concentrated spirulina. Unlike pressed spirulina, spirulina has not been separated from its living environment. It has a very high concentration, it must be quickly transferred to its new growing basin. It should not remain more than 12 hours in transfer.
* Transférer délicatement la spiruline concentrée dans le bassin, de préférence le soir. Il est possible de verser directement le contenu du bidon dans le bassin en douceur ou d’utiliser une pompe d’aquarium ou un siphon naturel.
+
* Gently transfer the concentrated spirulina into the basin, preferably in the evening. It is possible to pour the contents of the canister directly into the pond gently or to use an aquarium pump or a natural siphon.
* Contrôler la concentration et ajouter du milieu de culture si elle est supérieure à 3
+
* Check the concentration and add culture medium if it is higher than 3 %.
* Assurer une bonne agitation pendant les 4 premiers jours (mais pas la nuit)
+
* Ensure good agitation during the first 4 days (but not at night)
* Ombrager le bassin pour les premiers jours
+
* Shade the pool for the first few days
 
|Step_Picture_00=Culture_de_la_spiruline_ensemencement_transfert.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_ensemencement_transfert.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Mettre en culture : phase de croissance
+
|Step_Title=Cultivation: growth phase
|Step_Content=Il est également possible de démarrer la culture de spiruline avec un plus petit volume et la mettre en croissance pour arriver au volume final du bassin. En conditions idéales, il faut 30 jours pour passer d’un litre de culture à 500 litres. La phase de croissance est plus économique car il faut très peu de spiruline au départ. La phase de croissance peut commencer en intérieur dès début Avril.  
+
|Step_Content=It is also possible to start the spirulina culture with a smaller volume and grow it to the final volume of the basin. Under ideal conditions, it takes 30 days to go from one litre of culture to 500 litres. The growth phase is more economical because very little spirulina is needed at the beginning. The growing phase can start indoors from the beginning of April.  
* Se procurer de la spiruline fraiche ou concentrée (cf étapes ci-dessus)
+
* Get fresh or concentrated spirulina (see steps above).
* La diluer avec du milieu de culture pour obtenir une concentration de 3 à 4 au disque de Secchi (Pour 100 litres de solution de culture il faut 2 litres d’alimentation minérale ou 1 litre d’urine et 200ml de solution de fer)
+
* Dilute it with culture medium to obtain a concentration of 3 to 4 on the Secchi disc (For 100 litres of culture solution you need 2 litres of mineral feed or 1 litre of urine and 200ml of iron solution).
* Quand la concentration s’approche de 2, augmenter le volume de culture d’1/4. Changer de récipient si nécessaire.
+
* When the concentration approaches 2, increase the culture volume by 1/4. Change container if necessary.
* Recommencer les deux étapes ci-dessus jusqu’à obtenir un volume équivalent à 10 cm de hauteur dans le bassin final, transférer dans le bassin. En conditions idéales, l’augmentation du volume de culture peut être réalisée chaque jour.
+
* Repeat the above two steps until a volume equivalent to 10 cm in height is obtained in the final basin, transfer to the basin. Under ideal conditions, the increase in culture volume can be done daily.
* Continuer à ajouter du milieu de culture jusqu’à arriver jusqu’au volume final de culture, soit 20 cm.
+
* Continue to add culture medium until the final culture volume of 20 cm is reached.
* Faire un repère à 20 cm du fond pour voir si l’eau s’évapore et compléter avec de l’eau au besoin.
+
* Make a mark at 20 cm from the bottom to see if the water evaporates and top up with water if necessary.
 
|Step_Picture_00=Culture_de_la_spiruline_croissance.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_croissance.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : agitation
+
|Step_Title=Growing spirulina: Agitation
|Step_Content=La spiruline a besoin d’une grande luminosité mais ne doit pas rester longtemps en exposition directe au soleil. Pour cela, il fait agiter le milieu de culture régulièrement dans la journée. La solution la plus simple est d’utiliser une pompe d’aquarium, que l’on trouve en animalerie. Une pompe idéale doit pouvoir faire passer le volume du bassin en une heure. Dans notre cas, la pompe a un débit de 1000l/heure pour un bassin de 500 litres.
+
|Step_Content=Spirulina needs a lot of light but should not be left in direct sunlight for long periods of time. For this, it makes the growing medium stir regularly during the day. The simplest solution is to use an aquarium pump, which can be found in pet shops. An ideal pump should be able to move the volume of the pond in one hour. In our case, the pump has a flow rate of 1000l/hour for a 500 litre pond.
* Installer la pompe sous l’eau, au plus proche de la surface pour permettre un bon brassage
+
* Install the pump underwater, as close to the surface as possible to allow good mixing.
* Installer un programmateur pour ne pas trop stresser la spiruline : alterner 15minutes d’agitation pour 30 minutes de repos d’agitation
+
* Install a timer to not stress the spirulina too much: alternate 15 minutes of agitation for 30 minutes of agitation rest.
* Éteindre la pompe durant la nuit pour la phase de respiration de la spiruline
+
* Turn off the pump at night for the breathing phase of spirulina
'''ASTUCE''' '' Pour des petits volumes, l’agitation peut être faite à la main, avec une passoire, au moins quatre fois par jour.''
+
'''TIP''' For small volumes, stirring can be done by hand, with a strainer, at least four times a day.''
 
|Step_Picture_00=Culture_de_la_spiruline_Programmateur.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_Programmateur.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_pompe.jpg
 
|Step_Picture_01=Culture_de_la_spiruline_pompe.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : concentration
+
|Step_Title=Growing spirulina: concentration
|Step_Content=Vérifier régulièrement la concentration de la spiruline, dans l’idéal une fois par jour.  
+
|Step_Content=Check the concentration of spirulina regularly, ideally once a day.  
* Si la concentration de Spiruline dépasse Secchi 2 le PH devient trop élevé et la spiruline risque de mourir : récolter
+
* If the concentration of Spirulina exceeds Secchi 2 the PH becomes too high and Spirulina may die: harvest
* Si la concentration de Spiruline tombe en dessous de Secchi 4, le milieu de culture est trop lumineux : ombrer.
+
* If the concentration of Spirulina falls below Secchi 4, the culture medium is too bright: shade.
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : évaporation
+
|Step_Title=Growing spirulina: Evaporation
|Step_Content=Avec la chaleur du bassin, l’eau s’évapore mais la nourriture le sel et le bicarbonate de soude restent dans le bassin.
+
|Step_Content=With the heat of the pond, the water evaporates but the food, salt and baking soda remain in the pond.
* Ajouter régulièrement de l’eau pour revenir au volume initial, indiqué par une repère à 20cm du fond.
+
* Add water regularly to return to the initial volume, indicated by a marker 20cm from the bottom.
'''RAPPEL''' ''L’eau du robinet peut être calcaire, il faut l’adoucir ou utiliser de l’eau de pluie ou de l’eau osmosée (cf Préparer le milieu de culture : le milieu de vie).''
+
'''REMINDER''' ''Tap water can be calcareous, it must be softened or use rainwater or osmosis water (see Preparing the culture medium: the living environment).''.
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : ombrage
+
|Step_Title=Growing spirulina: Shade
|Step_Content=La spiruline a besoin de beaucoup de lumière mais pas d’exposition directe au soleil fort.  
+
|Step_Content=Spirulina needs a lot of light but not direct exposure to strong sunlight.  
* Ajuster l’ombrage en fonction des saisons, de la luminosité et de la température
+
* Adjust the shade according to the seasons, brightness and temperature.
'''ATTENTION''' '' Si la spiruline est exposée à une forte luminosité alors que le milieu de culture est à basse température, par exemple en sortie d’hiver, il y a un risque de photolyse (la spiruline se brise et meurt). Ombrer le bassin quand le milieu de culture est frais.''
+
'''WARNING''' '' If the spirulina is exposed to strong luminosity while the culture medium is at low temperature, for example at the end of winter, there is a risk of photolysis (the spirulina breaks and dies). Shade the pond when the culture medium is cool''.
 
|Step_Picture_00=Culture_de_la_spiruline_ombrage.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_ombrage.jpg
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : purge
+
|Step_Title=Growing spirulina: Purging
|Step_Content=Avec le temps le bassin se charge en matière organique (spiruline morte, autres algues...). Pour garder un milieu de culture sain il faut en remplacer ¼ une à deux fois par an :
+
|Step_Content=Over time the basin becomes loaded with organic matter (dead spirulina, other algae...). In order to keep a healthy growing environment, it is necessary to replace ¼ once or twice a year:
* Récolter la spiruline au-dessus d’un bac et non pas du bassin de culture. Ainsi le milieu de culture ne retourne pas dans le bassin.
+
* Collect the spirulina above a tank and not above the growing tank. Thus the culture medium does not return to the pond.
* Refaire un milieu de culture comme vu dans la partie 'phase de croissance' et l’ajouter au bassin
+
* Make a new growing medium as seen in the 'growth phase' part and add it to the pond.
* Se débarrasser de l’ancien milieu de culture (non dilué on peut s’en servir de désherbant, dilué à 10% il enrichit le compost, sinon le mettre à l’égout)
+
* Get rid of the old growing medium (undiluted it can be used as a weed killer, diluted to 10% it enriches the compost, otherwise put it in the drain).
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : Hivernage
+
|Step_Title=Growing spirulina: Wintering
|Step_Content=Lorsque la température extérieure devient trop faible pour la culture (température du bassin inférieur à 18°C) il faut mettre la culture en hivernage
+
|Step_Content=When the outside temperature becomes too low for the crop (pond temperature below 18°C), the crop must be overwintered.
* Isoler le bassin par l’extérieur (carton, paille, etc)
+
* Insulate the basin from the outside (cardboard, straw, etc.)
* Couvrir le bassin pour que la luminosité soit faible. La spiruline ne doit pas être dans l’obscurité totale sinon elle meurt.
+
* Cover the pool so that the light is low. Spirulina must not be in total darkness or it dies.
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Cultiver la spiruline : Conservation
+
|Step_Title=Growing spirulina: Conservation
|Step_Content=Lorsque l’on se procure de la spiruline ou pour l’hivernage, on peut en mettre une partie, pressée mais non lavée, au réfrigérateur. On pourra la remettre en culture en suivant la phase d’ensemencement rapide.
+
|Step_Content=When you buy spirulina or for winter storage, you can put part of it, pressed but not washed, in the refrigerator. It can be put back into culture by following the rapid sowing phase.
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
|Step_Title=Récolter
+
|Step_Title=Harvest
|Step_Content=* Contrôler la concentration de la spiruline, si le Secchi est supérieur à 2,5 (si le disque de Secchi n’est plus visible à partir de 2,5 cm ou moins), la récolte est possible.
+
|Step_Content=* Check the concentration of spirulina, if the Secchi is higher than 2.5 (if the Secchi disc is no longer visible from 2.5 cm or less), harvesting is possible.
'''ASTUCE''' ''La récolte est plus efficace le matin. Tant que le bassin n’a pas été agité, la spiruline est en plaques à la surface du bassin.''
+
'''TIP''' ''Harvesting is more efficient in the morning. As long as the basin has not been agitated, the spirulina is in patches on the surface of the basin'' ''TIP''.
  
'''Récolter'''
+
'''Harvest'''
* Installer un support (cadre, passoir) au-dessus du bassin de culture
+
* Install a support (frame, sieve) above the growing basin
* Déposer  dans le support un tissu de nylon 30micron qui fera office de filtre.
+
* Place a 30micron nylon fabric in the holder to act as a filter.
* Pomper le milieu de culture (ou utiliser un pichet) et le faire passer dans le filtre, le milieu de culture retourne dans le bassin, la spiruline reste dans le filtre. Récolter au maximum ¼ du bassin.
+
* Pump the culture medium (or use a pitcher) and pass it through the filter, the culture medium returns to the basin, the spirulina remains in the filter. Harvest as much as possible ¼ from the pond.
'''ASTUCE''' ''Avec une pompe de 1000/heure et un bassin de 500 litres, on peut filtrer jusqu’à 125 litres soit environ 8 minutes de pompage''
+
'''TIP''' With a 1000/hour pump and a 500-litre tank, you can filter up to 125 litres, i.e. about 8 minutes of pumping time.
  
'''ATTENTION''' '' Contrôler la concentration pendant la phase de récolte, agiter le bassin et prélever un pichet, la concentration doit rester supérieure à 4. Si concentration inférieure, stopper la récolte et ombrer.''
+
''' WARNING''' '' Check the concentration during the harvesting phase, shake the basin and take a jug, the concentration must remain above 4. If the concentration is lower, stop harvesting and shade.''  
* Rassembler la spiruline au centre du filtre''
+
* Collect the spirulina in the centre of the filter''
  
'''ATTENTION''' ''Une fois la spiruline récoltée, éviter de la toucher à la main, son milieu de culture (forte concentration de sel et de bicarbonate de soude) la protégeait des agressions bactériennes''
+
'''WARNING''' Once the spirulina is harvested, avoid touching it by hand, its culture medium (high concentration of salt and baking soda) protected it from bacterial aggression.
* Presser la spiruline à la main en faisant tourner le tissu de nylon et en appuyant sur la biomasse. Le pressage doit être progressif. Maintenir la pression jusqu’à ce que le liquide qui s’échappe devienne légèrement vert/
+
* Press the spirulina by hand by rotating the nylon fabric and pressing on the biomass. The pressing must be progressive. Maintain pressure until the escaping liquid turns slightly green/
* Mettre la spiruline au frais
+
* Put the spirulina in the fridge
* Rincer le matériel (nylon, cadre, passoir) au-dessus du bassin cela permet de compenser l’évaporation
+
* Rinse the material (nylon, frame, sieve) over the basin to compensate for evaporation.
* Peser la spiruline pressée
+
* Weigh the pressed spirulina
* Compenser en nourriture par rapport à la spiruline récoltée pour qu’elle puisse se développer à nouveau et revenir à la concentration maximale pour une nouvelle récolte :
+
* Compensate in food in relation to the harvested spirulina so that it can grow again and return to the maximum concentration for a new harvest :
* Nourriture minérale : 200 ml pour 100 grammes de spiruline fraiche pressée
+
* Mineral food: 200 ml per 100 grams of freshly pressed spirulina
'''ou'''
+
"or
* Nourriture organique : 200 ml d’urine + 10ml de solution de fer pour 100 grammes de spiruline fraiche pressée
+
* Organic food: 200 ml of urine + 10ml of iron solution for 100 grams of fresh pressed spirulina
  
* Pour une bonne répartition de la nourriture, agiter le bassin à la main, avec une passoire.
+
* For a good distribution of food, shake the basin by hand with a strainer.
'''ATTENTION''' '' La spiruline respire la nuit, il ne faut pas la nourrir le soir. Privilégiez les récoltes le matin.''
+
'''WARNING''' ''Spirulina breathes at night, it should not be fed in the evening. Favour harvests in the morning.''
 
|Step_Picture_00=Culture_de_la_spiruline_Recolte_-_cadre.jpg
 
|Step_Picture_00=Culture_de_la_spiruline_Recolte_-_cadre.jpg
 
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|Step_Picture_05=Culture_de_la_spiruline_Recolte_-_1.jpg
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{{Tuto Step
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|Step_Title=
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|Step_Content='''Vous avez deux minutes ? Que vous souhaitiez ou non réaliser cette low-tech, votre réponse à [https://framaforms.org/votre-avis-sur-ce-tutoriel-du-low-tech-lab-1589450161 ce formulaire] nous aiderait à améliorer nos tutos. Merci d'avance pour votre aide !'''
 +
 +
Comme tout le travail du Low-tech Lab, '''ce tutoriel est participatif''', n'hésitez pas à ajouter les modifications qui vous semblent importantes, et à partager vos réalisations en commentaires.
 
}}
 
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{{Notes
 
{{Notes
|Notes=Pour plus d’information sur la culture familiale de la Spiruline :
+
|Notes=For more information on the family culture of Spirulina :
* [https://spirulinasolutions.fr/boutique/manuel-de-culture-la-spiruline-pour-tous-culture-familiale/ La spiruline pour tous - culture Familiale par Gilles Planchon aux éditions Passerelle Eco]
+
 
 +
* [https://spirulinasolutions.fr/boutique/manuel-de-culture-la-spiruline-pour-tous-culture-familiale/ Spirulina for all - Culture Familiale par Gilles Planchon aux éditions Passerelle Eco]
 +
 
 +
For strains, materials and products necessary for spirulina cultivation as well as registration for training courses:
  
Pour souches, matériels et produits nécessaires à la culture de spiruline ainsi que l'inscription aux formations :
 
 
* [https://spirulinasolutions.fr/ spirulinasolutions.fr]
 
* [https://spirulinasolutions.fr/ spirulinasolutions.fr]
  
Pour la construction bassin :  
+
<div class="mw-translate-fuzzy">
 +
For the basin construction :
 +
</div>
 +
 
 
* [http://lab.lowtechlab.org/index.php?title=Bassin_de_culture_de_spiruline Tutoriel bassin de culture de spiruline].
 
* [http://lab.lowtechlab.org/index.php?title=Bassin_de_culture_de_spiruline Tutoriel bassin de culture de spiruline].
 
* [http://spiruviecian.wixsite.com/site Spiruviecian]
 
* [http://spiruviecian.wixsite.com/site Spiruviecian]
* [https://www.facebook.com/groups/spiruvie Page facebook de Spiruvie]
+
* [https://www.facebook.com/groups/spiruvie Facebook Page de Spiruvie]
  
 +
Other references :
  
Autres références :
+
<div class="mw-translate-fuzzy">
 
* [http://universlavie.org/ Universlavie]
 
* [http://universlavie.org/ Universlavie]
 
* [https://www.antenna-france.org/notre-combat/la-spiruline/ Antenna]
 
* [https://www.antenna-france.org/notre-combat/la-spiruline/ Antenna]
 
* [https://fr.wikipedia.org/wiki/Spiruline Wikipedia]
 
* [https://fr.wikipedia.org/wiki/Spiruline Wikipedia]
* [http://future.arte.tv/fr/urine Arte - les superpouvoirs de l'urine]
+
* [http://future.arte.tv/fr/urine Arte - the superpowers of urine]
 
* [http://www.ecosanres.org/pdf_files/ESR-2004-2-Directives-Agronomique.pdf Ecosanres.org]
 
* [http://www.ecosanres.org/pdf_files/ESR-2004-2-Directives-Agronomique.pdf Ecosanres.org]
 +
</div>
  
* Documentation réalisée par Amandine Garnier, Camille Duband & Clément Chabot, Aout 2017
+
<div class="mw-translate-fuzzy">
 +
* Documentation by Amandine Garnier, Camille Duband & Clément Chabot, August 2017
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</div>
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Revision as of 10:16, 18 May 2020

Tutorial de avatarLow-tech Lab | Categories : Food

Introduction

Spirulina is a micro-algae, more precisely a spiral cyanobacterium of about ¼ millimetres. It has thrived in hot, desert regions for more than three billion years. At the origin of plant and animal life, Spirulina has largely contributed to the creation of the earth's atmosphere by producing oxygen from carbon dioxide. If it is of particular interest to us today it is because it is also a super-food. Spirulina's rich constitution is due to the fact that its cell wall is made of protein. On the other hand, in the plant world, the cells have a cellulose wall, which is difficult to digest. Spirulina also has a high concentration of vitamins and iron. This ideal composition and its ease of assimilation make spirulina a food supplement coveted by great athletes. But Spirulina is sold expensive while it is simple and quick to grow. Its yield is very good: on the same space Spirulina produces five hundred times more protein than a cattle breeding. In the same way it takes about 13,500 litres of water to produce one kg of bovine proteins whereas only 2,500 litres are needed for micro-algae. Numerous associations and NGOs (Univers la Vie, Antenna, etc) cultivate it to fight against famine and malnutrition in the world. It exists in its natural state around the tropical belt (Peru, Mexico, Chad, Ethiopia, Madagascar, India...) and even in France, in the Camargue. The family culture makes it possible to integrate spirulina into its daily diet. The French Spirulina Federation recommends a consumption of fifty grams of fresh spirulina per day, or about 10 grams of dry spirulina. In this objective of local production, it is necessary to have 1m² of cultivation basin per person.

Preliminary information

The growing medium

Spirulina lives naturally in volcanic lakes, rich in salt and bicarbonate of soda, with a high PH, close to 10. This is its environment but not its food, as fish do not feed on sea salt. In the culture of spirulina, the objective is to recreate as close as possible the native environment of spirulina. In its natural state, Spirulina is rarely taken except by pickers and flamingos. In pond the harvests are much heavier, it is thus necessary to regularly bring food to the culture to allow its renewal. In the culture of spirulina, it is thus necessary to dissociate the culture environment from the living environment and the food:

culture medium = living environment + food

The development environment.

Spirulina lives naturally in warm climates. When the temperature of its living environment is below 18°C, it hibernates. From 20°C it starts to develop. From 30°C its production intensifies strongly. At 37°C, the optimal temperature of the environment, the population increases by a quarter every eight hours. Above 42°C, spirulina dies. In France, outdoor cultivation, with a translucent cap, is possible from mid-April. The deep green colour of spirulina is obtained by photosynthesis. For this, spirulina needs a strong luminosity but not a long exposure to the sun. It is important to shake the pool to prevent the spirulina on the surface from burning and to allow the deep ones to benefit from the light. The culture must be 20cm deep maximum so that all the spirulina can benefit from good sunlight.

The concentration

One of the health indicators of spirulina is its concentration. To measure it there is a very simple instrument: the Spirumeter or Secchi disk. It is a white disc at the end of an axis graduated in centimetres. The concentration of spirulina is measured by dipping the disc into the culture solution. When the disc disappears, the graduation on the surface is read, the Secchi concentration index. The lower the index, the more concentrated the spirulina is. For a healthy spirulina, the concentration should be between 2 and 4. At 2 it is very concentrated, it can be harvested. At 4 it is at its minimum cultivation concentration, for example after a harvest.

This tutorial is produced in collaboration with Gilles Planchon, a specialist in the domestic culture of spirulina, trainer and researcher on the natural living environments of microalgae.

Find here the video tuto and the construction of a basin of family culture.

Video overview

Materials

Spirumeter.

  • White plastic cap
  • Screws
  • Wooden or plastic rod or ruler

Medium of culture.

  • Drinking water
  • Sea salt
  • Bicarbonate of soda

Mineral Food

  • Potassium Nitrate
  • Monoammonium phosphate
  • Iron Sulfate
  • Potassium Sulfate (optional)
  • Magnesium sulfate (optional)

or

Natural food

  • White vinegar
  • 100g rusty nails
  • 5 to 10 lemons or citric acid

Tools

Spirumeter

  • Rule
  • Screwdriver

Medium of culture

  • Tray of 200L or more

Mineral Food

  • Food canister (>10 liters)
  • Balance

Natural food

  • 2 bottles of one liter
  • Balance

Seeding, cultivation and maintenance

  • Garden hoses
  • Strainer
  • Aquarium pump (500 to 1000 liters/hour)
  • Cans of different volumes (from 20 to 200 liters for example)
  • Measuring glass
  • Balance

Step 1 - Building a Spirumeter or Disc of Secchi

  • Screw a white plastic cap at the end of a ruler or a plastic or wooden rod of about 20 centimeters,
  • Scale the stem from 0 to about ten centimeters, with the 0 at the level of the cap.


Step 2 - Preparing the culture environment: the living medium

  • Fill a large volume canister (100 to 200L) with water, ideally from a rainfall or a low calcareous source.
  • Add the baking soda at a rate of 1kg/100liters of water.
  • Add the sea salt at a rate of 500g/100litres of water.
  • Shake well to dissolve them
  • Transfer the volume of the canister into the culture basin with a pump (aquarium type or natural siphon). Repeat the operation until the tank is full.
  • Make a mark 20 cm from the bottom to see if the water evaporates and top up with water if necessary.

WARNING If tap water: Shake (pump or bubbler) during ½ day: the chlorine in the water evaporates and the limestone precipitates with the bicarbonate of soda, when the living medium is transferred to the pool, the limestone remains at the bottom of the canister. If rainwater: filter



Step 3 - Preparing the culture medium: food

The rich composition of spirulina comes from its diet, it is mainly composed of nitrogen, phosphorus, potassium, magnesium and iron. The food used in the family culture can be of mineral or natural origin. Mineral fertilizers obtained by chemical synthesis or by the exploitation of natural deposits are less ecological than natural food produced locally. Both preparations are presented.

Mineral Food The components of this preparation are agricultural fertilizers, they must be water-soluble. They can be found in agricultural cooperatives or garden stores. For about 10 litres of food (Milieu LIB from the book La Spiruline pour Tous - Culture Familiale') :

  • Put 10 liters of water in a bucket
  • Add 1kg of Potassium Nitrate
  • Add 100g of Monoammonium Phosphate
  • Add 10g of Iron Sulphate
  • Add 50 g of Potassium Sulphate (optional)
  • Add 50g of Magnesium Sulphate (optional)
  • Shake well until all components are diluted.
  • Transfer to a closed container
  • Label and keep away from the sun.

Or

Natural food The components of the mineral food are found in ideal proportions in the urine [1]. By adding a solution of iron oxide or "juice of rusty nails" spirulina benefits from a local and organic food ideal for its productivity and resistance. The high pH and salinity of the culture medium reduces the risk of contamination. However, only "organic" urine should be used, from people with a healthy diet (non-smokers, without medication or contraceptives). Human urine is now widely used in agriculture and many studies exist on the subject [2]. For 1 litre of urine-based food:

  • Put 10cl of white vinegar in a 1 litre bottle. It eliminates odours, eliminates bacteria and preserves ammonia.
  • Complete with healthy urine
  • Label and keep away from the sun.

Jus de clous rouillés : pour 1litre de jus de clou

  • Mettre 100g de clous dans une bouteille. (Idéalement des clous déjà rouillés, ils indiquent une composition uniquement ferreuse et non d’autres alliages)
  • Ajouter un litre de vinaigre blanc
  • Ajouter le jus de 5 à 10 citrons ou une cuillère à soupe d’acide citrique
  • Attendre 10 jours (durée nécessaire à obtenir la concentration adéquate en oxyde de fer)
  • Filtrer le jus, étiqueter et conserver à l’abri du soleil
  • Mettre les clous de côté pour une prochaine utilisation

WARNING Prepare the iron solution at least 10 days before the starting date of spirulina culture. If you leave the nails more than 10 days in the solution, the iron oxide concentration will rise. It will be necessary to dilute the juice with water.

Step 4 - Preparing the culture medium: food dosing

The basin was filled with the living environment in the previous stage. Now it is time to bring in the food:

  • Mineral: 2 liters/100liters of medium

Or

  • Organic: 1 litre of urine + 200ml of Iron solution/100 litres of culture medium


Step 5 - Cultivation: acquisition

The culture medium is ready to welcome spirulina, you just have to get some. It is possible to get spirulina from anyone who has a family culture. It is also possible to contact a producer near you to know if he can supply fresh or concentrated spirulina (Gilles Planchon can make shipments to France). One kilogram of fresh pressed spirulina normally costs around 50€.

Step 6 - Cultivation: quick sowing with freshly pressed spirulina

With freshly pressed spirulina, cultivation can begin as early as the harvesting phase, for this purpose a large quantity of unwashed spirulina must be introduced directly into the basin. It can be kept for 3 to 5 days in a refrigerator. It takes about 500g of freshly pressed spirulina to seed a 500 litre basin. A concentration of about 4cm will be obtained with a spirum meter. The first harvest will be possible one week later.

  • Dissolve the freshly pressed spirulina in a small volume of culture solution (around 30l) first by hand and then with a strainer to break up lumps.

WARNING Foam indicates an increase in protein so spirulina that breaks: let it rest and shake more gently.

  • Gently transfer the concentrated spirulina into the basin, preferably in the evening. The contents of the canister can be gently poured directly into the pond or you can use an aquarium pump or a natural siphon.
  • Check the concentration and add culture medium if it is higher than 3 %.
  • Ensure good agitation during the first 4 days (but not at night)
  • Shade the pool for the first few days



Step 7 - Cultivation: rapid sowing with concentrated spirulina

It is possible to seed his pond with concentrated spirulina. Unlike pressed spirulina, spirulina has not been separated from its living environment. It has a very high concentration, it must be quickly transferred to its new growing basin. It should not remain more than 12 hours in transfer.

  • Gently transfer the concentrated spirulina into the basin, preferably in the evening. It is possible to pour the contents of the canister directly into the pond gently or to use an aquarium pump or a natural siphon.
  • Check the concentration and add culture medium if it is higher than 3 %.
  • Ensure good agitation during the first 4 days (but not at night)
  • Shade the pool for the first few days



Step 8 - Cultivation: growth phase

It is also possible to start the spirulina culture with a smaller volume and grow it to the final volume of the basin. Under ideal conditions, it takes 30 days to go from one litre of culture to 500 litres. The growth phase is more economical because very little spirulina is needed at the beginning. The growing phase can start indoors from the beginning of April.

  • Get fresh or concentrated spirulina (see steps above).
  • Dilute it with culture medium to obtain a concentration of 3 to 4 on the Secchi disc (For 100 litres of culture solution you need 2 litres of mineral feed or 1 litre of urine and 200ml of iron solution).
  • When the concentration approaches 2, increase the culture volume by 1/4. Change container if necessary.
  • Repeat the above two steps until a volume equivalent to 10 cm in height is obtained in the final basin, transfer to the basin. Under ideal conditions, the increase in culture volume can be done daily.
  • Continue to add culture medium until the final culture volume of 20 cm is reached.
  • Make a mark at 20 cm from the bottom to see if the water evaporates and top up with water if necessary.



Step 9 - Growing spirulina: Agitation

Spirulina needs a lot of light but should not be left in direct sunlight for long periods of time. For this, it makes the growing medium stir regularly during the day. The simplest solution is to use an aquarium pump, which can be found in pet shops. An ideal pump should be able to move the volume of the pond in one hour. In our case, the pump has a flow rate of 1000l/hour for a 500 litre pond.

  • Install the pump underwater, as close to the surface as possible to allow good mixing.
  • Install a timer to not stress the spirulina too much: alternate 15 minutes of agitation for 30 minutes of agitation rest.
  • Turn off the pump at night for the breathing phase of spirulina

TIP For small volumes, stirring can be done by hand, with a strainer, at least four times a day.


Step 10 - Growing spirulina: concentration

Check the concentration of spirulina regularly, ideally once a day.

  • If the concentration of Spirulina exceeds Secchi 2 the PH becomes too high and Spirulina may die: harvest
  • If the concentration of Spirulina falls below Secchi 4, the culture medium is too bright: shade.

Step 11 - Growing spirulina: Evaporation

With the heat of the pond, the water evaporates but the food, salt and baking soda remain in the pond.

  • Add water regularly to return to the initial volume, indicated by a marker 20cm from the bottom.

REMINDER Tap water can be calcareous, it must be softened or use rainwater or osmosis water (see Preparing the culture medium: the living environment)..

Step 12 - Growing spirulina: Shade

Spirulina needs a lot of light but not direct exposure to strong sunlight.

  • Adjust the shade according to the seasons, brightness and temperature.

WARNING If the spirulina is exposed to strong luminosity while the culture medium is at low temperature, for example at the end of winter, there is a risk of photolysis (the spirulina breaks and dies). Shade the pond when the culture medium is cool.



Step 13 - Growing spirulina: Purging

Over time the basin becomes loaded with organic matter (dead spirulina, other algae...). In order to keep a healthy growing environment, it is necessary to replace ¼ once or twice a year:

  • Collect the spirulina above a tank and not above the growing tank. Thus the culture medium does not return to the pond.
  • Make a new growing medium as seen in the 'growth phase' part and add it to the pond.
  • Get rid of the old growing medium (undiluted it can be used as a weed killer, diluted to 10% it enriches the compost, otherwise put it in the drain).

Step 14 - Growing spirulina: Wintering

When the outside temperature becomes too low for the crop (pond temperature below 18°C), the crop must be overwintered.

  • Insulate the basin from the outside (cardboard, straw, etc.)
  • Cover the pool so that the light is low. Spirulina must not be in total darkness or it dies.

Step 15 - Growing spirulina: Conservation

When you buy spirulina or for winter storage, you can put part of it, pressed but not washed, in the refrigerator. It can be put back into culture by following the rapid sowing phase.

Step 16 - Harvest

  • Check the concentration of spirulina, if the Secchi is higher than 2.5 (if the Secchi disc is no longer visible from 2.5 cm or less), harvesting is possible.

TIP Harvesting is more efficient in the morning. As long as the basin has not been agitated, the spirulina is in patches on the surface of the basin TIP.

Harvest

  • Install a support (frame, sieve) above the growing basin
  • Place a 30micron nylon fabric in the holder to act as a filter.
  • Pump the culture medium (or use a pitcher) and pass it through the filter, the culture medium returns to the basin, the spirulina remains in the filter. Harvest as much as possible ¼ from the pond.

TIP With a 1000/hour pump and a 500-litre tank, you can filter up to 125 litres, i.e. about 8 minutes of pumping time.

WARNING Check the concentration during the harvesting phase, shake the basin and take a jug, the concentration must remain above 4. If the concentration is lower, stop harvesting and shade.

  • Collect the spirulina in the centre of the filter

WARNING Once the spirulina is harvested, avoid touching it by hand, its culture medium (high concentration of salt and baking soda) protected it from bacterial aggression.

  • Press the spirulina by hand by rotating the nylon fabric and pressing on the biomass. The pressing must be progressive. Maintain pressure until the escaping liquid turns slightly green/
  • Put the spirulina in the fridge
  • Rinse the material (nylon, frame, sieve) over the basin to compensate for evaporation.
  • Weigh the pressed spirulina
  • Compensate in food in relation to the harvested spirulina so that it can grow again and return to the maximum concentration for a new harvest :
  • Mineral food: 200 ml per 100 grams of freshly pressed spirulina

"or

  • Organic food: 200 ml of urine + 10ml of iron solution for 100 grams of fresh pressed spirulina
  • For a good distribution of food, shake the basin by hand with a strainer.

WARNING Spirulina breathes at night, it should not be fed in the evening. Favour harvests in the morning.

Step 17 -

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Notes and references

For more information on the family culture of Spirulina :

For strains, materials and products necessary for spirulina cultivation as well as registration for training courses:

For the basin construction :

Other references :

  • Documentation by Amandine Garnier, Camille Duband & Clément Chabot, August 2017

Comments

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  • Vérifier que le milieu de culture qui retourne au bassin est transparent,

Si vert : présence de chlorelle : ajouter du sel dans le milieu de culture Si marron : forte concentration de spiruline morte : ombrer

  • Rassembler la spiruline au centre du filtre

ATTENTION Une fois la spiruline récoltée, éviter de la toucher à la main, son milieu de culture (forte concentration de sel et de bicarbonate de soude) la protégeait des agressions bactériennes

  • Presser la spiruline à la main en faisant tourner le tissu de nylon et en appuyant sur la biomasse. Le pressage doit être progressif. Maintenir la pression jusqu’à ce que le liquide qui s’échappe devienne légèrement vert/
  • Mettre la spiruline au frais
  • Rincer le matériel (nylon, cadre, passoire) au-dessus du bassin cela permet de compenser l’évaporation
  • Peser la spiruline pressée
  • Compenser en nourriture par rapport à la spiruline récoltée pour qu’elle puisse se développer à nouveau et revenir à la concentration maximale pour une nouvelle récolte.

Nourriture minérale, 200 ml pour 100 grammes de spiruline fraiche pressée ou Nourriture organique, 200 ml d’urine et 10 ml de solution de fer pour 100 grammes de spiruline fraiche pressée

  • Pour une bonne répartition de la nourriture, agiter le bassin à la main, avec une passoire.

ATTENTION

  • La spiruline respire la nuit, il ne faut pas la nourrir le soir. Privilégiez les récoltes le matin.

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