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Concept
Microalgae
Summary
Microalgae or microphytes are microscopic algae invisible to the naked eye. They are phytoplankton typically found in freshwater and marine systems, living in both the water column and sediment. They are unicellular species which exist individually, or in chains or groups. Depending on the species, their sizes can range from a few micrometers (μm) to a few hundred micrometers. Unlike higher plants, microalgae do not have roots, stems, or leaves. They are specially adapted to an environment dominated by viscous forces.
Microalgae, capable of performing photosynthesis, are important for life on earth; they produce approximately half of the atmospheric oxygen and use the greenhouse gas carbon dioxide to grow photoautotrophically. "Marine photosynthesis is dominated by microalgae, which together with cyanobacteria, are collectively called phytoplankton." Microalgae, together with bacteria, form the base of the food web and provide energy for all the trophic levels above them. Microalgae biomass is often measured with chlorophyll a concentrations and can provide a useful index of potential production.
The biodiversity of microalgae is enormous and they represent an almost untapped resource. It has been estimated that about 200,000-800,000 species in many different genera exist of which about 50,000 species are described. Over 15,000 novel compounds originating from algal biomass have been chemically determined. Examples include carotenoids, antioxidants, fatty acids, enzymes, polymers, peptides, toxins and sterols. Besides providing these valuable metabolites, microalgae is regarded as a potential feedstock for biofuels and has also emerged as a promising microorganism in bioremediation.
An exception to the microalgae family is the colorless Prototheca which are devoid of any chlorophyll. These achlorophic algae switch to parasitism and thus cause the disease protothecosis in human and animals.
TOC
The chemical composition of microalgae is not an intrinsic constant factor but varies over a wide range of factors, both depending on species and on cultivation conditions.
Official source
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