Variations in bacterioplankton communities in aquaculture ponds and the influencing factors during the peak period of culture
文献类型： 外文期刊
作者： Fan, Limin 1 ; Hu, Gengdong 1 ; Qiu, Liping 1 ; Meng, Shunlong 1 ; Wu, Wei 1 ; Zheng, Yao 1 ; Song, Chao 1 ; Li, Dandan 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Sci Observing & Expt Stn Fishery Resources & Envi, Wuxi 214081, Jiangsu, Peoples R China
关键词： Bacterioplankton community; Aquaculture pond; Tail water; Influencing factor
期刊名称：ENVIRONMENTAL POLLUTION （ 影响因子：8.071； 五年影响因子：8.35 ）
ISSN： 0269-7491
年卷期： 2020 年 258 卷
页码：
收录情况： SCI
摘要： An increase in nutrient input may disturb the bacterioplankton communities in freshwater aquaculture ponds during the peak period of culture. Water samples were collected from ponds of three cultivated species. After the samples were filtered and total DNA was extracted, Illumina high-throughput sequencing was used to profile the spatiotemporal distributions in bacterioplankton communities, the belt diversity, and the influencing factors during this period of time. The results showed that Proteobacteria, Cyanobacteria, Bacteroidetes, and Actinobacteria were the dominant phyla. Biological differences in cultivated species were the main influencing factors that shaped bacterioplankton communities. Monthly variations and thermal stratification provided little and no contribution to bacterioplankton communities, respectively. CODmn, Chla, and TN were the most appropriate parameters to describe the environmental interpretation of bacterial ordinations, and CODmn was the predominant factor. In addition, the higher similarity between CODmn and Chla, shown by clustering analysis, indicated that the algae-bacteria symbiotic system may have an important role in material circulation in freshwater aquaculture pond water during the peak period of culture. The present study has helped to elucidate the biological characteristics of aquaculture tail water, and enriched the basic data provided by bacterioplankton studies. (C) 2019 Elsevier Ltd. All rights reserved.
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