Developmental pattern of crust into upright thalli of Grateloupia asiatica (Halymeniaceae, Rhodophyta)

作者：Adharini Ratih Ida; Kim Hyung Geun^*

来源：Journal of Applied Phycology, 2014, 26(4): 1911-1918.

DOI：10.1007/s10811-013-0218-x

• Edible red alga
• Grateloupia
• Growth rate
• Crust
• Physiology

Grateloupia asiatica is an edible seaweed and source of carrageenan in Korea. Considering the economic importance of this edible seaweed, mass culturing methods from spores have been conducted. Moreover, it helps prevent natural population depletion. Spores germinate to form crusts, filaments and spherical structures that subsequently differentiate and develop into thalli. The objective of our research was to study the developmental pattern of crust into upright thalli. Vegetative cells of crust divided circularly to expand and coalescence with other crusts, while those cells that divide vertically increase the thickness of the crust. The specific growth rate of the crusts was optimal at 20 A degrees C (8.6 % day(-1)) and 42 mu mol photons m(-2) s(-1) (10.8 % day(-1)). At optimum condition, they grew in regularity that forming pattern of zonation and circular mounds onto the crusts subsequently produce upright thalli. Thalli would be generated if the crusts, generally composed of six cells in thickness, will start to produce cortical and medulla cells to support and generate upright thalli. In the tank culture, the upright thalli grew rapidly during July to October and reached a maximum length of around +/- 5.2 cm. The thalli matured and contained many carposporangia in the branches after 150 culture days.

• 出版日期2014-8