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posted by Fnord666 on Wednesday June 21 2017, @08:28PM   Printer-friendly
from the fattening-up-algae dept.

Using advanced cell engineering technologies at Synthetic Genomics, the ExxonMobil-Synthetic Genomics research team modified an algae strain to enhance the algae's oil content from 20 percent to more than 40 percent. Results of the research were published today in the peer-reviewed journal Nature Biotechnology by lead authors Imad Ajjawi and Eric Moellering of Synthetic Genomics.

Researchers at Synthetic Genomics' laboratory in La Jolla discovered a new process for increasing oil production by identifying a genetic switch that could be fine-tuned to regulate the conversion of carbon to oil in the algae species, Nannochloropsis gaditana. The team established a proof-of-concept approach that resulted in the algae doubling its lipid fraction of cellular carbon compared to the parent – while sustaining growth.

[...] A key objective of the ExxonMobil-Synthetic Genomics collaboration has been to increase the lipid content of algae while decreasing the starch and protein components without inhibiting the algae's growth. Limiting availability of nutrients such as nitrogen is one way to increase oil production in algae, but it can also dramatically inhibit or even stop photosynthesis, stunting algae growth and ultimately the volume of oil produced.

The ability to sustain growth while increasing oil content is an important advance. Algae has other advantages over traditional biofuels because it can grow in salt water and thrive in harsh environmental conditions, therefore limiting stress on food and fresh water supplies.

Oil from algae can also potentially be processed in conventional refineries, producing fuels no different from convenient, energy-dense diesel. Oil produced from algae also holds promise as a potential feedstock for chemical manufacturing.

The Age of Oil ain't goin' down without a fight.


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  • (Score: 2) by JoeMerchant on Thursday June 22 2017, @06:44PM

    by JoeMerchant (3937) on Thursday June 22 2017, @06:44PM (#529615)

    This week's science? My family didn't eat the fat on steaks long before FAT became a four letter word.

    My triglycerides are plenty high just getting the fat from the marbleized cuts, the straight-up oreo filling lard (minus the sugar) is not what people usually eat by choice - though it is economical calories in some parts of the world.

    And Malthus was right, if a little early. Just ask the ocean's fisheries...

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