AI Article Synopsis

  • Phytoplankton exhibit varying rates of thermal adaptation to higher temperatures, as evidenced by experimental studies.
  • A simultaneous long-term study on three diverse marine phytoplankton species revealed significant differences in their responses to warming: Synechococcus sp. adapted the best, Ostreococcus tauri showed moderate adaptation, while Phaeodoactylum tricornutum exhibited no adaptation.
  • These results suggest that certain phytoplankton species could change community dynamics and influence biogeochemical processes in warmer oceans.

Article Abstract

A number of experimental studies have demonstrated that phytoplankton can display rapid thermal adaptation in response to warmed environments. While these studies provide insight into the evolutionary responses of single species, they tend to employ different experimental techniques. Consequently, our ability to compare the potential for thermal adaptation across different, ecologically relevant, species remains limited. Here, we address this limitation by conducting simultaneous long-term warming experiments with the same experimental design on clonal isolates of three phylogenetically diverse species of marine phytoplankton; the cyanobacterium Synechococcus sp., the prasinophyte Ostreococcus tauri and the diatom Phaeodoactylum tricornutum. Over the same experimental time period, we observed differing levels of thermal adaptation in response to stressful supra-optimal temperatures. Synechococcus sp. displayed the greatest improvement in fitness (i.e., growth rate) and thermal tolerance (i.e., temperature limits of growth). Ostreococcus tauri was able to improve fitness and thermal tolerance, but to a lesser extent. Finally, Phaeodoactylum tricornutum showed no signs of adaptation. These findings could help us understand how the structure of phytoplankton communities may change in response to warming, and possible biogeochemical implications, as some species show relatively more rapid adaptive shifts in their thermal tolerance.

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Source
http://dx.doi.org/10.1111/gcb.16827DOI Listing

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