Effects of zooplankton carcasses degradation on freshwater bacterial community composition and implications for carbon cycling
Effects of zooplankton carcasses degradation on freshwater bacterial community composition and implications for carbon cycling
复制标题
浮游动物尸体降解对淡水细菌群落组成的影响及其对碳循环的影响
DOI:
10.1111/1462-2920.14418
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发表时间:
2019
期刊:
影响因子:
--
通讯作者:
Grossart
中科院分区:
文献类型:
--
作者:
Kolmakova;Gladyshev;Fonvielle;Ganzert;Hornick;Grossart
Non‐predatory mortality of zooplankton provides an abundant, yet, little studied source of high quality labile organic matter (LOM) in aquatic ecosystems. Using laboratory microcosms, we followed the decomposition of organic carbon of fresh13C‐labelledDaphniacarcasses by natural bacterioplankton. The experimental setup comprised blank microcosms, that is, artificial lake water without any organic matter additions (B), and microcosms either amended with natural humic matter (H), freshDaphniacarcasses (D) or both, that is, humic matter andDaphniacarcasses (HD). Most of the carcass carbon was consumed and respired by the bacterial community within 15 days of incubation. A shift in the bacterial community composition shaped by labile carcass carbon and by humic matter was observed. Nevertheless, we did not observe a quantitative change in humic matter degradation by heterotrophic bacteria in the presence of LOM derived from carcasses. However, carcasses were the main factor driving the bacterial community composition suggesting that the presence of large quantities of dead zooplankton might affect the carbon cycling in aquatic ecosystems. Our results imply that organic matter derived from zooplankton carcasses is efficiently remineralized by a highly specific bacterial community, but does not interfere with the bacterial turnover of more refractory humic matter.
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影响因子:
2.8
作者:
Gloor, Gregory B.;Reid, Gregor
通讯作者:
Reid, Gregor
影响因子:
4.5
作者:
Kirillin, Georgiy;Grossart, Hans-Peter;Tang, Kam W.
通讯作者:
Tang, Kam W.
影响因子:
2.1
作者:
O. Dubovskaya;A. P. Tolomeev;G. Kirillin;Z. Buseva;K. Tang;M. Gladyshev
通讯作者:
M. Gladyshev
影响因子:
3.3
作者:
Kam Tang;Claudia Dziallas;Kristine Hutalle-Schmelzer;Hans-Peter Grossart
通讯作者:
Hans-Peter Grossart
影响因子:
5.8
作者:
Blanchet, Marine;Pringault, Olivier;Joux, Fabien
通讯作者:
Joux, Fabien