remains from the greenhouses as an organic soil additive. In this way they will know its repercussion on the microbial communities of the substrate, with the intention of reducing synthetic fertilizers. They already had a precedent in this line, when verifying that using the vegetable remains of the tomato crop was enough to achieve productions similar to those achieved with synthetic chemical fertilizers, without changing the quality of the fruit. On the path of the fight against climate change and the search for a sustainable future, hydrogen appears as a fuel. This biofuel of the future could run cars (although it already does) and run engines, but without polluting and without battery problems, since it is much easier to store than electrical energy. To

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bring that future closer, a team from the Department of Palestinian Territories Email Lists Biochemistry and Molecular Biology at the University of Córdoba is looking for ways to increase hydrogen production with the help of microorganisms, specifically microalgae and bacteria. The algae and bacteria consortium could use industrial waste and polluted water to produce hydrogen as well as decontaminate Along these lines, researchers Neda Fakhimi, Alexandra Dubini and David González Ballester have managed to increase hydrogen production by combining the unicellular green algae Chlamydomonas reinhardtii with the bacterium Escherichia coli . With the teamwork of algae and bacteria, they have obtained 60% more hydrogen production than they are capable of

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producing if algae and bacteria work separately. Teamwork When the algae works alone, it produces hydrogen through photosynthesis, while bacteria manufacture hydrogen through the fermentation of sugars. The key to the synergy between algae and bacteria has been acetic acid. This acid, in addition to being responsible for the smell and taste of vinegar, is secreted by the bacteria in the production of hydrogen. The accumulation of acetic acid in the environment in which the bacteria is present is posed as a problem: it causes the fermentation mechanism to stop and, therefore, its work as a hydrogen producer. That’s when the microalgae kicks in, taking advantage of acetic acid to produce more hydrogen. In this way, the microalgae

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