Dynamics of bacterioplankton community structure in response to seasonal hydrological disturbances in Poyang Lake, the largest wetland in China

被引:9
作者
Zhao, Man [1 ]
Ma, Yan-tian [1 ]
He, Shi-yao [1 ]
Mou, Xiaozhen [2 ]
Wu, Lan [1 ]
机构
[1] Nanchang Univ, Sch Life Sci, Key Lab Poyang Lake Environm & Resource Utilizat, Minist Educ, Nanchang 330022, Jiangxi, Peoples R China
[2] Kent State Univ, Dept Biol Sci, Kent, OH 44242 USA
基金
中国国家自然科学基金;
关键词
bacterioplankton; hydrological impact; temporal variations; Poyang Lake; FRESH-WATER LAKE; BACTERIAL COMMUNITY; MICROBIAL COMMUNITIES; PHYTOPLANKTON; CYANOBACTERIA; TEMPERATURE; STREAM; ACTINOBACTERIA; EUTROPHICATION; DIVERSITY;
D O I
10.1093/femsec/fiaa064
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Bacterioplankton communities play a critical role in biogeochemical cycling in freshwater environments, but how the hydrological regime impacts the assembly of bacterioplankton communities remains unclear. This study examined differences in bacterioplankton community structures between wet (July and September) and dry (October and November) seasons in two consecutive years (2016 and 2017) in Poyang Lake, the largest seasonal freshwater lake in China. Our results revealed no overall difference in bacterioplankton compositions and their predicted functions among spatially separated sites. However, bacterioplankton communities did show significant temporal shifts, mainly between samples in November and other months. Transitions from the dry to the wet season were observed in October in both sampling years. Meanwhile, insignificant spatial but significant temporal differences were also found for physicochemical variables. Moreover, redundancy analysis indicates that compared with water depth, water temperature was found to better explain changes in the bacterioplankton community. These findings consistently indicate that the bacterioplankton community in Poyang Lake is relatively less sensitive to annual hydrology shifts than water temperature and nutrient conditions.
引用
收藏
页数:12
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