Effect of virus-rich high molecular weight concentrates of seawater on the dynamics of dissolved amino acids and carbohydrates
Effect of virus-rich high molecular weight concentrates of seawater on the dynamics of dissolved amino acids and carbohydrates
复制标题
富含病毒的高分子量海水浓缩物对溶解氨基酸和碳水化合物动态的影响
DOI：
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发表时间：
1995
期刊：
影响因子：
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通讯作者：
P. Peduzzi
中科院分区：
文献类型：
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作者：
M. Weinbauer;P. Peduzzi
用实验方法研究了适度(约2.5倍)增加海水中富含病毒的高分子量浓缩物(HMWC)对溶解有机物(DOM)的影响。在实验开始时，HMWC的浓缩并没有显著改变细菌的Chla和Dom化合物的丰度和浓度，而病毒的丰度增加了大约2.0到2.3倍。在短期试验中(40h)，添加HMWC可刺激溶解的氨基酸和碳水化合物，随后细菌数量增加。在长期(约60~210h)培养过程中，细菌丰度受到抑制，感染细菌的比例明显高于感染病毒的HMWC。杆状杆菌是唯一受HMWC影响的形态类型。HMWC延缓了浮游植物(硅藻)的发育；但在实验结束时，HMWC处理组的Chla浓度超过了未处理组。HMWC孵育液中溶解的水解性氨基酸部分中丝氨酸和苏氨酸的刺激作用可能是硅藻细胞病毒裂解的一个标志。HIMWC对可溶性游离氨基酸和单体碳水化合物有抑制作用，而对可溶性可水解性氨基酸和总可溶性氨基酸和碳水化合物有促进作用。细胞的病毒裂解、鞭毛虫的放牧以及细菌数量或种类组成的变化是观察到的DOM池变化的最可能原因。
The effect of moderately (about 2.5-fold) increasing the virus-rich high molecular weight fraction concentrates (HMWC) in seawater on dissolved organic matter (DOM) was tested in an experimental approach. At the start of the experiments, the HMWC enrichment did not significantly change bacterial abundances and concentrations of chl a and DOM compounds, whereas viral abundances increased about 2.0to 2.3-fold. During short-term experiments (<40 h), dissolved amino acids and carbohydrates were stimulated by the addition of HMWC, an increase in bacterial numbers then followed. During long-term exper~ments (from about 60 up to 210 h) , bacterial abundances were repressed, and the percentage of visibly infected bactena was significantly higher in the virus-rich HMWC incubat i o n ~ . Rod-shaped bactena were the only morphotype affected by the HMWC. HMWC delayed the development of phytoplankton (diatoms); but, at the end of the experiments, chl a concentrations in the HMWC-treated incubations exceeded that in the untreated incubations. The stimulation of Ser and Thr in the dissolved hydrolysable amino acid fraction of the HMWC incubations might be an indication of viral lysis of diatom cells. Dissolved free amino acids and monomeric carbohydrates were repressed, whereas dissolved hydrolysable as well as total d~ssolved amino acids and carbohydrates were stimulated by the addition of HIMWC. Viral lysis of cells, flagellate grazing and changes in bacterial number or species compositon are the most probable reasons for the observed changes in the DOM pool.