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Investigation on Selection, Improvement of Biomass Production and Protein Content in Duckweeds (Lemna Strains)


Paper Type 
Contributed Paper
Title 
Investigation on Selection, Improvement of Biomass Production and Protein Content in Duckweeds (Lemna Strains)
Author 
Ramesh Basnet, Anping Du, Li Tan, Ling Guo, Yanglin Jin, Zhuolin Yi, Tianfang Huang, Yang Fang and Hai Zhao
Email 
fangyang@cib.ac.cn, zhaohai@cib.ac.cn
Abstract:

     Duckweeds are becoming an emerging plant protein source as it may be produced in a more efficient and eco-friendly manner than other major crops. Screening is essential for tapping the desired traits. We conducted the screening on 32 Lemna species and accessions available in the Gene Bank. It follows two steps screening, primary screening involved culturing in 1/5 strength Hoagland Solution (HS) for one week. Based on protein %, the best three strains were cultured two sets ammonium and nitrate nitrogen source. Based on both biomass and protein content, D0158 strain was identified as the best. Then, the strain was optimized in five different parameters. In our study, we found that a longer photoperiod resulted in greater biomass accumulation and a lower percentage of protein. There was a 6.51% increase in crude protein, rising from 30.97% to 33.13% and dry biomass growth rate increase of 54.48% from 4.35 to 6.72 g/m2/d. The findings can be used to enhance the duckweed indoor cultivation system. Additionally, this protocol can be applied to other duckweed strains for similar purposes.

Article ID
e2024065
Received Date 
2023-12-12
Revised Date 
2024-05-19
Accepted Date 
2024-06-21
Full Text 
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File Supplemental 
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Keyword 
screening, Lemna, biomass, protein, optimization
Volume 
Vol.51 No.4 (July 2024)
DOI 
https://doi.org/10.12982/CMJS.2024.065
Citation 
Basnet R., Du A., Tan L., Guo L., Jin Y., Yi Z., et al., Investigation on Selection, Improvement of Biomass Production and Protein Content in Duckweeds (Lemna Strains), Chiang Mai J. Sci., 2024; 51(4): e2024065. DOI 10.12982/CMJS.2024.065.
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