Community structure of epiphytic bacteria on Potamogeton pectinatus and the surrounding bacterioplankton in Hongze Lake
Jie Ma A B C 1 , Ruijie Shi A C 1 , Ruiming Han A C , Ming Ji A C , Xiaoguang Xu A C D and Guoxiang Wang A CA School of Environment, Nanjing Normal University, 1 Wenyuan Road, Xianlin University District, Nanjing, 210023, PR China.
B School of Geography Science, Nanjing Normal University, 1 Wenyuan Road, Xianlin University District, Nanjing, 210023, PR China.
C Jiangsu Center for Collaborative Innovation in Geographical Information Resource Development and Application, 1 Wenyuan Road, Xianlin University District, Nanjing, 210023, PR China.
D Corresponding author. Email: xxg05504118@163.com
Marine and Freshwater Research 72(7) 997-1003 https://doi.org/10.1071/MF20212
Submitted: 6 July 2020 Accepted: 17 October 2020 Published: 11 January 2021
Abstract
Epiphytic bacteria and bacterioplankton affect the plant physiology and nutrient transformation of submerged macrophytes. The community structure of epiphytic bacteria and bacterioplankton is fundamental to understanding their ecological role and, in turn, the effect of macrophytes on bacteria. In this study we compared the composition of epiphytic bacteria in association with Potamogeton pectinatus, as well as that of the surrounding bacterioplankton at different growing stages of P. pectinatus. Proteobacteria, Bacteroidetes, Cyanobacteria, and Actinobacteria were dominant groups in both epiphytic bacteria and bacterioplankton, yet there was a significant discrepancy in the community structure among different growing stages, and bacterioplankton exhibited higher diversity than epiphytic bacteria during the entire growing period. The relative abundance of most bacteria showed opposite trends between epiphytic bacteria and bacterioplankton. Further studies should focus on the underlying interactions between epiphytic bacteria and their host plants.
Keywords: bacterioplankton, community structure, epiphytic bacteria, Hongze Lake, Potamogeton pectinatus.
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