Literature DB >> 22624313

Sea ice microbial production supports Ross Sea benthic communities: influence of a small but stable subsidy.

S R Wing1, R J McLeod, J J Leichter, R D Frew, M D Lamare.   

Abstract

Diversity in guilds of primary producers enhances temporal stability in provision of organic matter to consumers. In the Antarctic ecosystem, where temporal variability in phytoplankton production is high, sea ice contains a diatom and microbial community (SIMCO) that represents a pool of organic matter that is seasonally more consistent, although of relatively small magnitude. The fate of organic material produced by SIMCO in Antarctica is largely unknown but may represent an important link between sea ice dynamics and secondary production in nearshore food webs. We used whole tissue and compound-specific stable isotope analysis of consumers to test whether the sea ice microbial community is an important source of organic matter supporting nearshore communities in the Ross Sea. We found distinct gradients in delta13C and delta15N of SIMCO corresponding to differences in inorganic carbon and nitrogen acquisition among sites with different sea ice extent and persistence. Mass balance analysis of a suite of consumers demonstrated large fluxes of SIMCO into the nearshore food web, ranging from 5% to 100% of organic matter supplied to benthic species, and 0-10% of organic matter to upper water column or pelagic inhabitants. A delta13C analysis of nine fatty acids including two key biomarkers for diatoms, eicosapentaenoic acid (EPA, 20:5omega3), and docosahexaenoic acid (DHA, 22:6omega3), confirmed these patterns. We observed clear patterns in delta13C of fatty acids that are enriched in 13C for species that acquire a large fraction of their nutrition from SIMCO. These data demonstrate the key role of SIMCO in ecosystem functioning in Antarctica and strong linkages between sea ice extent and nearshore secondary productivity. While SIMCO provides a stabilizing subsidy of organic matter, changes to sea ice coverage associated with climate change would directly affect secondary production and stability of benthic food webs in Antarctica.

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Year:  2012        PMID: 22624313     DOI: 10.1890/11-0996.1

Source DB:  PubMed          Journal:  Ecology        ISSN: 0012-9658            Impact factor:   5.499


  6 in total

1.  Bacterial communities from Arctic seasonal sea ice are more compositionally variable than those from multi-year sea ice.

Authors:  Ido Hatam; Benjamin Lange; Justin Beckers; Christian Haas; Brian Lanoil
Journal:  ISME J       Date:  2016-02-16       Impact factor: 10.302

2.  Different Oceanographic Regimes in the Vicinity of the Antarctic Peninsula Reflected in Benthic Nematode Communities.

Authors:  Freija Hauquier; Laura Durán Suja; Julian Gutt; Gritta Veit-Köhler; Ann Vanreusel
Journal:  PLoS One       Date:  2015-09-10       Impact factor: 3.240

3.  Increased sea ice cover alters food web structure in East Antarctica.

Authors:  Loïc N Michel; Bruno Danis; Philippe Dubois; Marc Eleaume; Jérôme Fournier; Cyril Gallut; Philip Jane; Gilles Lepoint
Journal:  Sci Rep       Date:  2019-05-30       Impact factor: 4.379

4.  In situ response of Antarctic under-ice primary producers to experimentally altered pH.

Authors:  Vonda J Cummings; Neill G Barr; Rod G Budd; Peter M Marriott; Karl A Safi; Andrew M Lohrer
Journal:  Sci Rep       Date:  2019-04-15       Impact factor: 4.379

5.  Shift in polar benthic community structure in a fast retreating glacial area of Marian Cove, West Antarctica.

Authors:  Hanna Bae; In-Young Ahn; Jinsoon Park; Sung Joon Song; Junsung Noh; Hosang Kim; Jong Seong Khim
Journal:  Sci Rep       Date:  2021-01-08       Impact factor: 4.379

6.  Culture-Dependent and -Independent Analyses Reveal the Diversity, Structure, and Assembly Mechanism of Benthic Bacterial Community in the Ross Sea, Antarctica.

Authors:  An-Zhang Li; Xi-Bin Han; Ming-Xia Zhang; Yang Zhou; Meng Chen; Qing Yao; Hong-Hui Zhu
Journal:  Front Microbiol       Date:  2019-11-08       Impact factor: 5.640

  6 in total

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