Long-Term Conditioning to Elevated pCO2 and Warming Influences the Fatty and Amino Acid Composition of the Diatom Cylindrotheca fusiformis

@inproceedings{Bermdez2015LongTermCT,
  title={Long-Term Conditioning to Elevated pCO2 and Warming Influences the Fatty and Amino Acid Composition of the Diatom Cylindrotheca fusiformis},
  author={Rafael Victorino Vald{\'e}s Berm{\'u}dez and Yuanyuan Feng and Michael Y. Roleda and Avery O. Tatters and David A. Hutchins and Thomas Larsen and Philip W Boyd and Catriona L Hurd and Ulf Riebesell and Monika Winder},
  booktitle={PloS one},
  year={2015}
}
The unabated rise in anthropogenic CO₂ emissions is predicted to strongly influence the ocean's environment, increasing the mean sea-surface temperature by 4°C and causing a pH decline of 0.3 units by the year 2100. These changes are likely to affect the nutritional value of marine food sources since temperature and CO₂ can influence the fatty (FA) and amino acid (AA) composition of marine primary producers. Here, essential amino (EA) and polyunsaturated fatty (PUFA) acids are of particular… CONTINUE READING
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