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Yeast, molds and other fungi are found in most environments across the world. Many of the fungi that live on land today form relationships called symbioses with other microbes. Some of these relationships, like those formed with green algae, are beneficial and involve the exchange carbon, nitrogen and other important nutrients. Algae first evolved in the sea and it has been suggested that symbioses with fungi may have helped some algae to leave the water and to colonize the land more than 500 million years ago. A fungus called Mortierella elongata grows as a network of filaments in soils and produces large quantities of oils that have various industrial uses. While the details of Mortierella’s life in the wild are still not certain, the fungus is thought to survive by gaining nutrients from decaying matter and it is not known to form any symbioses with algae. In 2018, however, a team of researchers reported that, when M. elongata was grown in the laboratory with a marine alga known as Nannochloropsis oceanica, the two organisms appeared to form a symbiosis. Both the alga and fungus produce oil, and when grown together the two organisms produced more oil than when the fungus or algal cells were grown alone. However, it was not clear whether the fungus and alga actually benefit from the symbiosis, for example by exchanging nutrients and helping each other to resist stress. Du et al. – including many of the researchers involved in the earlier work – have now used biochemical techniques to study this relationship in more detail. The experiments found that there was a net flow of carbon from algal cells to the fungus, and a net flow of nitrogen in the opposite direction. When nutrients were scarce, algae and fungi grown in the same containers grew better than algae and fungi grown separately. Further, Mortierella only obtained carbon from living algae that attached to the fungal filaments and not from dead algae. Unexpectedly, further experiments found that when grown together over a period of several weeks or more some of the algal cells entered and lived within the filaments of the fungus. Previously, no algae had ever been seen to inhabit the living filaments of a fungus. These findings may help researchers to develop improved methods to produce oil from M. elongata and N. oceanica. Furthermore, this partnership provides a convenient new system to study how one organism can live within another and to understand how symbioses between algae and fungi may have first evolved. 

Abstract Microalgae are promising biological factories for diverse natural products. Microalgae tout high productivity, and their biomass has value in industrial products ranging from biofuels, feedstocks, food additives, cosmetics, pharmaceuticals, and as alternatives to synthetic or animal‐derived products. However, harvesting microalgae to extract bioproducts is challenging given their small size and suspension in liquid growth media. In response, technologic developments have relied upon mechanical, chemical, thermal, and biological means to dewater microalgal suspensions and further extract bioproducts. In this review, the effectiveness and considerations were evaluated for the implementation of microalgae harvesting techniques. Nonbiological methods—filtration, chemical, electrical, and magnetic nanoparticle flocculation, centrifugation, hydrothermal liquefaction, and solvent‐based extraction, as well as biological coculture‐based methods are included. Recent advances in coculture algae‐flocculation technologies that involve bacteria and fungi are summarized. These produce a variety of natural bioproducts, which show promise in fuel and food additive applications. Furthermore, this review addresses the developments of genetic tools and resources to optimize the productivity and harvesting of microalgae or to provide new bioproducts via heterologous expression. Finally, a glimpse of future biotechnologies that will converge to produce, harvest, and process microalgae using sustainable and cost‐effective methods is offered. 

Abstract Temperature effects on the fatty acid (FA) profiles of phytoplankton, major primary producers in the ocean, have been widely studied due to their importance as industrial feedstocks and to their indispensable role as global producers of long‐chain, polyunsaturated FA (PUFA), including omega‐3 (ω3) FA required by organisms at higher trophic levels. The latter is of global ecological concern for marine food webs, as some evidence suggests an ongoing decline in global marine‐derived ω3 FA due to both a global decline in phytoplankton abundance and to a physiological reduction in ω3 production by phytoplankton as temperatures rise. Here, we examined both short‐term (physiological) and long‐term (evolutionary) responses of FA profiles to temperature by comparing FA thermal reaction norms of the marine diatomThalassiosira pseudonanaafter ~500 generations (ca. 2.5 years) of experimental evolution at low (16°C) and high (31°C) temperatures. We showed that thermal reaction norms for some key FA classes evolved rapidly in response to temperature selection, often in ways contrary to our predictions based on prior research. Notably, 31°C‐selected populations showed higher PUFA percentages (including ω3 FA) than 16°C‐selected populations at the highest assay temperature (31°C, aboveT. pseudonana'soptimum temperature for population growth), suggesting that high‐temperature selection led to an evolved ability to sustain high PUFA production at high temperatures. Rapid evolution may therefore mitigate some of the decline in global phytoplankton‐derived ω3 FA production predicted by recent studies. Beyond its implications for marine food webs, knowledge of the effects of temperature on fatty acid profiles is of fundamental importance to our understanding of the mechanistic causes and consequences of thermal adaptation.