For a class I am looking at the effects of ocean acidification, and within this although I am finding that there are species that are both negatively (coral, oysters, etc.) affected and positively affected (blue crabs, shrimp) by ocean acidification; I want to know if there are a species that do not seem to be affected by acidification and can convert carbonic acid into bicarbonate, therefore limiting the effects and maintaining a controlled pH level.

If not, is there anything that could be created to do so, and is there any research on that?