Growth characteristics and fatty acids of the thermotolerant green alga <i>Desmodesmus</i> sp. isolated from a freshwater puddle in Ibaraki, Japan Article Swipe
Yuki Ishikawa-Ishiwata
,
Yuichi Nosaka
,
Toshinori Usui
,
Hiroshi Sasaki
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3800/pbr.18.74
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3800/pbr.18.74
We investigated the growth, thermotolerance, and fatty acid composition of the green alga Desmodesmus sp., which was isolated from a freshwater puddle in Ibaraki, Japan. Incubation experiments on the isolated strain were performed at a range of temperatures (20–40°C) with continuous illumination (110 µmol photons m−2 s−1) and nutrient-replete medium. High specific growth rates of 1.14–1.62 day−1 were observed at 20–35°C, but growth rates declined to 0.59 day−1 at 40°C. Lipid contents were 13.2%–14.4% (% dry weight) at 20–35°C and increased to 21.3% at 40°C. Some microalgae are known to regulate membrane fluidity by changing their fatty acid compositions in response to changes in ambient temperature. We found that the major polyunsaturated fatty acid (PUFA; C18:3 ω3) of Desmodesmus sp. was negatively correlated with water temperature. By contrast, no significant relationship was identified between temperature and the ratio of saturated to unsaturated fatty acids. The negative relationship between ω3 PUFA composition and temperature was stronger among thermotolerant as opposed to non-thermotolerant microalgae. This suggests that thermotolerant Desmodesmus sp. can grow at high temperatures by altering its fatty acid composition to affect membrane fluidity.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3800/pbr.18.74
- https://www.jstage.jst.go.jp/article/pbr/18/2/18_P180201/_pdf
- OA Status
- diamond
- Cited By
- 2
- References
- 53
- Related Works
- 10
- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4378637293Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3800/pbr.18.74Digital Object Identifier
- Title
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Growth characteristics and fatty acids of the thermotolerant green alga <i>Desmodesmus</i> sp. isolated from a freshwater puddle in Ibaraki, JapanWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-05-29Full publication date if available
- Authors
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Yuki Ishikawa-Ishiwata, Yuichi Nosaka, Toshinori Usui, Hiroshi SasakiList of authors in order
- Landing page
-
https://doi.org/10.3800/pbr.18.74Publisher landing page
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https://www.jstage.jst.go.jp/article/pbr/18/2/18_P180201/_pdfDirect link to full text PDF
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://www.jstage.jst.go.jp/article/pbr/18/2/18_P180201/_pdfDirect OA link when available
- Concepts
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Polyunsaturated fatty acid, Food science, Incubation, Fatty acid, Composition (language), Biology, Saturated fatty acid, Botany, Chemistry, Biochemistry, Linguistics, PhilosophyTop concepts (fields/topics) attached by OpenAlex
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2Total citation count in OpenAlex
- Citations by year (recent)
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2025: 1, 2024: 1Per-year citation counts (last 5 years)
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53Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.(110 | 42 |
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| abstract_inverted_index.continuous | 40 |
| abstract_inverted_index.correlated | 122 |
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| cited_by_percentile_year.min | 90 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 4 |
| sustainable_development_goals[0].id | https://metadata.un.org/sdg/14 |
| sustainable_development_goals[0].score | 0.5699999928474426 |
| sustainable_development_goals[0].display_name | Life below water |
| sustainable_development_goals[1].id | https://metadata.un.org/sdg/6 |
| sustainable_development_goals[1].score | 0.4099999964237213 |
| sustainable_development_goals[1].display_name | Clean water and sanitation |
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| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |