Physical Description

Type Information

Type locality: coast of Eritrea, southern Red Sea
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Source: AlgaeBase

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Ecology

Habitat

Depth range based on 19 specimens in 1 taxon.
Water temperature and chemistry ranges based on 9 samples.

Environmental ranges
  Depth range (m): 1 - 58.5663
  Temperature range (°C): 24.146 - 26.168
  Nitrate (umol/L): 0.166 - 1.001
  Salinity (PPS): 35.137 - 35.418
  Oxygen (ml/l): 4.606 - 4.889
  Phosphate (umol/l): 0.091 - 0.144
  Silicate (umol/l): 0.885 - 1.345

Graphical representation

Depth range (m): 1 - 58.5663

Temperature range (°C): 24.146 - 26.168

Nitrate (umol/L): 0.166 - 1.001

Salinity (PPS): 35.137 - 35.418

Oxygen (ml/l): 4.606 - 4.889

Phosphate (umol/l): 0.091 - 0.144

Silicate (umol/l): 0.885 - 1.345
 
Note: this information has not been validated. Check this *note*. Your feedback is most welcome.

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Molecular Biology and Genetics

Molecular Biology

Barcode data: Caulerpa lentillifera

The following is a representative barcode sequence, the centroid of all available sequences for this species.


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© Barcode of Life Data Systems

Source: Barcode of Life Data Systems (BOLD)

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Statistics of barcoding coverage: Caulerpa lentillifera

Barcode of Life Data Systems (BOLDS) Stats
Public Records: 2
Specimens with Barcodes: 2
Species With Barcodes: 1
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© Barcode of Life Data Systems

Source: Barcode of Life Data Systems (BOLD)

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Genomic DNA is available from 1 specimen with morphological vouchers housed at Museum Victoria
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© Ocean Genome Legacy

Source: Ocean Genome Resource

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Wikipedia

Caulerpa lentillifera

Caulerpa lentillifera is one of the favored species of edible Caulerpa due to its soft and succulent texture. They are also known as sea grapes or green caviar. C. lentillifera is farmed in the Philippines, where it is locally called ar-arosep,lato,arosep or ar-arosip (as variant names), latok in the Malaysian state of Sabah, and in Okinawa where the plant is eaten fresh.[1]

Umi-budō served Okinawan style

The pond cultivation of C. lentillifera has been very successful on Mactan Island, Cebu, in the central Philippines, with markets in Cebu and Manila. About 400 ha of ponds are under cultivation, producing 12-15 tonnes of fresh seaweed per hectare per year. C. lentillifera is also eaten in Okinawa, where it is known as umi-budō (海ぶどう?), meaning "sea grapes".

C. lentillifera is usually eaten raw with vinegar, as a snack or in a salad. In the Philippines, after being washed in clean water, it is usually eaten raw as a salad, mixed with chopped raw onions and fresh tomatoes, and dressed with a blend of fish sauce or fish paste (locally called bagoong) and vinegar. It is known to be rich in iodine.

References[edit]

  1. ^ Dawes, Clinton J. (1998). Marine botany. New York: John Wiley. ISBN 0-471-19208-2. 
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