2023
DOI: 10.3390/microorganisms11030676
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pH Drives Differences in Bacterial Community β-Diversity in Hydrologically Connected Lake Sediments

Abstract: As microorganisms are very sensitive to changes in the lake environment, a comprehensive and systematic understanding of the structure and diversity of lake sediment microbial communities can provide feedback on sediment status and lake ecosystem protection. Xiao Xingkai Lake (XXL) and Xingkai Lake (XL) are two neighboring lakes hydrologically connected by a gate and dam, with extensive agricultural practices and other human activities existing in the surrounding area. In view of this, we selected XXL and XL a… Show more

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Cited by 9 publications
(2 citation statements)
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“…Additionally, high levels of plant and microbial diversity act as buffers for grassland ecosystems by decreasing the negative effect of drought on overall biodiversity (Castillioni et al, 2020;Jin et al, 2022). In contrast, lakes may be affected by drought more directly with decreased water levels causing acidification or alkalization (Li et al, 2017), modifying sediment carbon content (Weise et al, 2016), and destabilizing microbial communities (Pu et al, 2023).…”
Section: Introductionmentioning
confidence: 99%
“…Additionally, high levels of plant and microbial diversity act as buffers for grassland ecosystems by decreasing the negative effect of drought on overall biodiversity (Castillioni et al, 2020;Jin et al, 2022). In contrast, lakes may be affected by drought more directly with decreased water levels causing acidification or alkalization (Li et al, 2017), modifying sediment carbon content (Weise et al, 2016), and destabilizing microbial communities (Pu et al, 2023).…”
Section: Introductionmentioning
confidence: 99%
“…Their variable chemistry provides the opportunity of a "natural experiment" offering a range of characteristics to test which environmental variables influence the taxa profiles and prevalence of antibiotic resistance genes (ARGs). Chemical factors of interest include for example pH (8), tannin levels, nitrates and phosphates (9,10).…”
Section: Introductionmentioning
confidence: 99%