Šolić Mladen, Šantić Danijela, Šestanović Stefanija, Bojanić Natalia, Jozić Slaven, Ordulj Marin, Tomaš Ana Vrdoljak, Kušpilić Grozdan
Institute of Oceanography and Fisheries, 21000 Split, Croatia.
Department of Marine Studies, University of Split, 21000 Split, Croatia.
Microorganisms. 2020 Apr 3;8(4):510. doi: 10.3390/microorganisms8040510.
A recent analysis of the Mediterranean Sea surface temperature showed significant annual warming. Since small picoplankton microorganisms play an important role in all major biogeochemical cycles, fluxes and processes occurring in marine systems (the changes at the base of the food web) as a response to human-induced temperature increase, could be amplified through the trophic chains and could also significantly affect different aspects of the structure and functioning of marine ecosystems. In this study, manipulative laboratory growth/grazing experiments were performed under in situ simulated conditions to study the structural and functional changes within the microbial food web after a 3 °C increase in temperature. The results show that a rise in temperature affects the changes in: (1) the growth and grazing rates of picoplankton, (2) their growth efficiency, (3) carrying capacities, (4) sensitivity of their production and grazing mortality to temperature, (5) satisfying protistan grazer carbon demands, (6) their preference in the selection of prey, (7) predator niche breadth and their overlap, (8) apparent uptake rates of nutrients, and (9) carbon biomass flow through the microbial food web. Furthermore, temperature affects the autotrophic and heterotrophic components of picoplankton in different ways.
最近对地中海海面温度的分析显示出显著的年度变暖。由于小型浮游微生物在海洋系统中发生的所有主要生物地球化学循环、通量和过程（食物网底部的变化）中发挥着重要作用，作为对人为引起的温度升高的响应，这些变化可能通过营养链被放大，并且还可能显著影响海洋生态系统结构和功能的不同方面。在本研究中，在原位模拟条件下进行了控制性实验室生长/摄食实验，以研究温度升高3°C后微生物食物网内的结构和功能变化。结果表明，温度升高会影响以下方面的变化：（1）浮游微生物的生长和摄食率，（2）它们的生长效率，（3）承载能力，（4）它们的生产和摄食死亡率对温度的敏感性，（5）满足原生动物捕食者的碳需求，（6）它们在猎物选择上的偏好，（7）捕食者生态位宽度及其重叠，（8）营养物质的表观摄取率，以及（9）通过微生物食物网的碳生物量流动。此外，温度以不同方式影响浮游微生物的自养和异养成分。
