Interactions of phytoplankton, zooplankton and microorganisms |
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| Authors: | L R Pomeroy G -A Paffenhfer J A Yoder |
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| Institution: | L. R. Pomeroy, G. -A. Paffenhöfer,J. A. Yoder |
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| Abstract: | We present evidence that there are significant interactions between heterotrophic microorganisms, doliolids and Fritillaria within intrusions of nutrient-rich Gulf Stream water stranding on the continental shelf. During the summer of 1981 cold, nutrient-rich water from below the surface of the Gulf Stream was repeatedly intruded and stranded on the continental shelf off northeastern Florida. On August 6 old, stranded Gulf Stream water depleted of nitrate occupied the lower layer on the outer shelf. The upper water was continental shelf water, older but of undefined age. On August 6 free-living bacteria were >106ml−1 everywhere at all depths, an order of magnitude greater than normal bacterial numbers on the northeastern Florida continental shelf. Over 10 days the numbers of free bacteria doubled while bacteria attached to particles increased by a factor of four. The adenylate/chlorophyll ratio showed that phytoplankton dominated the lower layers of intruded water, while the surface water became increasingly dominated by heterotrophic microorganisms (bacteria and protozoa) over 10 days. There were significant, negative correlations between bacteria and doliolids and between bacteria and Fritillaria. Regions of maximum bacterial numbers did not coincide with locations of salp swarms. The increased numbers of bacteria at all depths in a highly stratified system in which most phytoplankton are in the lower layer suggests a diverse source of bacterial growth substrates, some of which involve zooplankton as intermediaries. Production of autotrophs is more than twice that of microheterotrophs on average, but because of their differential distribution, microheterotrophs are the dominant biomass in much of the surface water and may be significant in energy flux to metazoan consumers as well as competitors for mutually useable sources of nutrition. |
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