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. 2019 Mar 14;12:53. doi: 10.1186/s13068-019-1391-1

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© The Author(s) 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 2 — Protein (A) and carotenoids and phytols (B) accumulation for Spirulina subsalsa grown in mZM and in seawater supplemented with MSGR in different volume ratios (1/1000, 1/500, 1/200, 1/100 and 1/50, V_MSGR/V_seawater). The red line stands for a protein content of 55% from food standard GB 16919 [28]. All data are averages of biological triplicates ± standard deviation. *Data for a given parameter followed by different letters are significantly different by Duncan’s test at p < 0.05