Frequently ask questions - And answers
Does the Spirulina survive the shipment to my country?
In Germany and the European Union is no problem. Shipping is from Germany and takes 3 - 5 days within Germany and 4 - 8 days in the EU.
Also in European countries such as Great Britain and Switzerland is delivered. There the shipping takes 5 - 12 days.
How long the Spirulina survives in the package depends mainly on the temperature. If the temperatures are only briefly above 0°C, they last up to two months. The warmer it gets, the shorter the shelf life becomes. At temperatures around 30°C, it is still about 15 days.
If the Spirulina freeze during transport or are heated above 40°C they die. But of course, the shipment is almost always in warehouses or vehicles and is therefore not directly exposed to the weather, so the shipments survive even in high summer or frost in general.
If this is not the case, please send me a message and I will send you a new set free of charge.
What is the composition of the nutrient mix?
On 10l my culture medium contains:
-
156g soda (sodium bicarbonate) to increase pH
-
10g sea salt (Sea salt contains many micronutrients)
-
10g Blugol hydroponic NPK fertilizer (8-8-6) (nitrogen [N 8%], phosphorus [P 8%], potassium [K 6%] + micronutrients) + trace elements + EDTA, EDDHA (chelating substances, especially EDDHA is important because it is high in pH remains stable. They bind the minerals so they don't just settle or react)
-
15g Masterblend Hydroponic Fertilizer (4-18-38) (nitrogen [N 4%], phosphorus [P 18%], potassium [K 38%], magnesium 0.2%, boron 0.02%, copper 0.4% manganese 0.2 %, molybdenum 0.01%, zinc 0.05%)+EDTA
-
4g fixed urea fertilizer (NPK = 46-0-0)
-
5g potassium sulfate
In addition, some micronutrients come out of the water (if you don't use distilled water)
The materials required are all freely available and can be bought, for example, via the links to Amazon.
Is It Safe to Consume Spirulina?
I don't sell the spirulina as food because that would mean some bureaucracy and I don't want to be held responsible for it.
However, spirulina is very safe to handle. Due to the high pH value, salt content and tolerance to high temperatures, there is a very high probability that no harmful microorganisms can spread [1]
The ingredients for the nutrient mix are food grade or are suitable for growing food.
What can I do if the Spirulina is not growing well?
Common causes for this can be:
-
Mixing too seldom: The spirulina rise strongly to the surface. So strong that part of it will die if the liquid is not circulated often enough. This can easily be done with a timer-controlled aquarium air pump, or by an agitator. It is important to ensure that the spirulina is not stirred too vigorously, so that the spirulina threads do not tear apart and that the CO2 in the air does not cause the pH value to drop too much (e.g. pH >10, aerate for one minute every 20-60 minutes)
-
Too cold / too warm: At temperatures above 40°C the spirulina dies off, at temperatures below 20°C they can hardly multiply. 28-35°C is optimal for growth. Rapid changes in temperature also damage the culture.
Living culture is best stored at 4-7°C, and the culture survives for 1-3 months. -
Too little / too much light: Spirulina needs a lot of light. They are best exposed to the sun for at least a few hours a day. If this is not possible, e.g. in northern parts of Europe during winter, it is advisable to use 'grow lights'. The entire light spectrum is not required, since green light does not contribute to photosynthesis.
These lamps can also be too bright under certain circumstances. For very bright lamps it is best to try out first, for example, 20 minutes light, and 20 minutes dark for not to harm the culture. -
pest infestation: Over and over again, foreign microorganisms enter the culture via air, dust, or vessel surfaces. This is usually not a problem as most of them will not survive in the conditions in which Spirulina is grown. Especially no pathogens.
However, some microorganisms feed on the spirulina, which is reflected in an ever slower reproduction. This is particularly the case with cultures that are kept relatively cold. If you notice that, or under the microscope, you see many microorganisms between the spirulina threads, it helps to heat the culture to just under 40°C. Usually, foreign organisms strive away because they can´t tolerate this. Caution: Be extremely careful and put part of the culture back, as the culture can be easily killed if the temperature is a little too high or if the temperature is heated too quickly.