Microbe dietary preferences influence the effectiveness of carbon sequestration in the deep ocean
The movement of carbon dioxide (CO2) from the surface of the ocean to the deep ocean depends on a number of seemingly small processes - including the dietary preferences of bacteria that feed on organic molecules called lipids.
Registered users, subscribers or members - SIGN IN
To continue reading this article
Membership
Included as a benefit
Members of Applied Microbiology International have unlimited access to The Microbiologist as a benefit of membership. Just sign in with your usual membership credentials.
Find out more about how to join.
Register
FREE
Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy more free content each month.
Subscribe
3.75 per month / £35 annually
Get unlimited access to The Microbiologist.