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Tracking the autochthonous carbon transfer in stream biofilm food webs
Author(s) -
RisseBuhl Ute,
Trefzger Nicolai,
Seifert AnneGret,
Schönborn Wilfried,
Gleixner Gerd,
Küsel Kirsten
Publication year - 2012
Publication title -
fems microbiology ecology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.377
H-Index - 155
eISSN - 1574-6941
pISSN - 0168-6496
DOI - 10.1111/j.1574-6941.2011.01202.x
Subject(s) - biology , algae , biofilm , cyanobacteria , microbial food web , dissolved organic carbon , botany , carbon fibers , periphyton , environmental chemistry , ecology , food web , bacteria , ecosystem , chemistry , genetics , materials science , composite number , composite material
Food webs in the rhithral zone rely mainly on allochthonous carbon from the riparian vegetation. However, autochthonous carbon might be more important in open canopy streams. In streams, most of the microbial activity occurs in biofilms, associated with the streambed. We followed the autochthonous carbon transfer toward bacteria and grazing protozoa within a stream biofilm food web. Biofilms that developed in a second‐order stream (Thuringia, Germany) were incubated in flow channels under climate‐controlled conditions. Six‐week‐old biofilms received either 13 C ‐ or 12 C ‐labeled CO 2 , and uptake into phospholipid fatty acids was followed. The dissolved inorganic carbon of the flow channel water became immediately labeled. In biofilms grown under 8‐h light/16‐h dark conditions, more than 50% of the labeled carbon was incorporated in biofilm algae, mainly filamentous cyanobacteria, pennate diatoms, and nonfilamentous green algae. A mean of 29% of the labeled carbon reached protozoan grazer. The testate amoeba P seudodifflugia horrida was highly abundant in biofilms and seemed to be the most important grazer on biofilm bacteria and algae. Hence, stream biofilms dominated by cyanobacteria and algae seem to play an important role in the uptake of CO 2 and transfer of autochthonous carbon through the microbial food web.

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