Department of Earth, Ocean, and Atmospheric Sciences, The University of British Columbia, Vancouver, British Columbia, Canada.
Hakai Institute, Heriot Bay, British Columbia, Canada.
Appl Environ Microbiol. 2024 Apr 17;90(4):e0005224. doi: 10.1128/aem.00052-24. Epub 2024 Mar 11.
Pacific oysters ( a.k.a. ), the most widely farmed oysters, are under threat from climate change and emerging pathogens. In part, their resilience may be affected by their microbiome, which, in turn, may be influenced by ocean warming and acidification. To understand these impacts, we exposed early-development Pacific oyster spat to different temperatures (18°C and 24°C) and CO levels (800, 1,600, and 2,800 µatm) in a fully crossed design for 3 weeks. Under all conditions, the microbiome changed over time, with a large decrease in the relative abundance of potentially pathogenic ciliates () in all treatments with time. The microbiome composition differed significantly with temperature, but not acidification, indicating that Pacific oyster spat microbiomes can be altered by ocean warming but is resilient to ocean acidification in our experiments. Microbial taxa differed in relative abundance with temperature, implying different adaptive strategies and ecological specializations among microorganisms. Additionally, a small proportion (~0.2% of the total taxa) of the relatively abundant microbial taxa were core constituents (>50% occurrence among samples) across different temperatures, CO levels, or time. Some taxa, including A4b bacteria and members of the family in the phyla (syn. ) and (syn. ), respectively, as well as protists in the genera and in the class , and in the class were core constituents across temperatures, CO levels, and time, suggesting that they play an important, albeit unknown, role in maintaining the structural and functional stability of the Pacific oyster spat microbiome in response to ocean warming and acidification. These findings highlight the flexibility of the spat microbiome to environmental changes.IMPORTANCEPacific oysters are the most economically important and widely farmed species of oyster, and their production depends on healthy oyster spat. In turn, spat health and productivity are affected by the associated microbiota; yet, studies have not scrutinized the effects of temperature and CO on the prokaryotic and eukaryotic microbiomes of spat. Here, we show that both the prokaryotic and, for the first time, eukaryotic microbiome of Pacific oyster spat are surprisingly resilient to changes in acidification, but sensitive to ocean warming. The findings have potential implications for oyster survival amid climate change and underscore the need to understand temperature and CO effects on the microbiome and the cascading effects on oyster health and productivity.
太平洋牡蛎（又名）是养殖最广泛的牡蛎，它们正受到气候变化和新出现的病原体的威胁。在某种程度上，它们的弹性可能受到其微生物组的影响，而微生物组又可能受到海洋变暖酸化的影响。为了了解这些影响，我们在完全交叉设计下，将早期发育的太平洋牡蛎幼体暴露于不同温度（18°C 和 24°C）和 CO2 水平（800、1600 和 2800µatm）下 3 周。在所有条件下，微生物组随时间而变化，随着时间的推移，所有处理中潜在致病性纤毛虫（）的相对丰度都大幅下降。微生物组的组成随温度显著不同，但与酸化无关，这表明太平洋牡蛎幼体的微生物组可以被海洋变暖改变，但在我们的实验中对海洋酸化具有弹性。微生物类群的相对丰度随温度而不同，这意味着微生物之间存在不同的适应策略和生态特化。此外，相对丰富的微生物类群中有一小部分（总类群的~0.2%）是核心组成部分（在样本中出现的比例超过 50%），跨越不同的温度、CO2 水平或时间。一些类群，包括 A4b 细菌和科成员在门（syn. ）和（syn. ）以及门（syn. ）和（syn. ）中的科成员，以及属中的原生动物和门中的属，以及门中的属，是跨温度、CO2 水平和时间的核心组成部分，这表明它们在维持太平洋牡蛎幼体微生物组的结构和功能稳定性方面发挥着重要作用，尽管其作用尚不清楚，以应对海洋变暖酸化。这些发现强调了幼体微生物组对环境变化的灵活性。
