New study finds blue mussels resilient to ocean acidification

Credit: CC0 Public Domain

Blue mussels, the predominant species used in aquaculture in Maine, may be more resilient than other cultivated species to the increased seawater acidity and storms predicted to hit the Gulf of Maine as a consequence of climate change, according to a University of Maine research team.

A study led by Tim Bowden, an associate professor of aquaculture in UMaine’s School of Food and Agriculture, suggests that ocean acidification does not appear to affect the strength of byssal threads of blue mussels, which anchor the commercially important aquaculture species to their substrate.
The findings, published by the scientific journal PLOS ONE, contradict similar studies on other mussel species.

The study was conducted in the Ocean Acidification Lab in the Aquaculture Research Center in collaboration with the Advanced Manufacturing Center and Hollander and de Köning mussels, with funding from Maine EPSCoR’s Sustainable Ecological Aquaculture Network (SEANET).

University of Maine (via Phys.org), 6 February 2019. Article.

0 Responses to “New study finds blue mussels resilient to ocean acidification”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.




Subscribe to the RSS feed

Powered by FeedBurner

Follow AnneMarin on Twitter

Blog Stats

  • 1,284,745 hits

OA-ICC HIGHLIGHTS

Ocean acidification in the IPCC AR5 WG II

OUP book