The Influence of Oyster Farming on Sediment Bacterial Communities

Feinman, Sarah G.; Farah, Yuna R.; Bauer, Jonathan M.; Bowen, Jennifer L.

doi:10.1007/s12237-017-0301-7

Cited by 15 publications

(14 citation statements)

References 54 publications

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“…We collected oysters and site water from Duxbury Bay (Massachusetts, USA) on six occasions between September 2017 and August 2018 ( Figure S1). Duxbury Bay is a shallow system with an average water depth of 3 m at high tide, and several exposed mudflats at low tide (Feinman et al, 2018). The system exchanges 70% of its water volume with the Atlantic Ocean twice daily (Lawson, 2011).…”

Section: Site Descriptionmentioning

confidence: 99%

Greenhouse Gas Emissions From Native and Non-native Oysters

McCarthy

Ray

Fulweiler

2019

Front. Environ. Sci.

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Non-native species introductions are associated with a range of ecosystem changes such as habitat destruction, competition with native species, and biodiversity losses. Less well known is the role non-native species play in altering biogeochemical processes, such as the emission of greenhouse gases (GHGs). In this study we used laboratory incubations to compare seasonal (spring, summer, fall) emissions of the GHGs nitrous oxide (N 2 O), methane (CH 4), and carbon dioxide (CO 2) from native (Crassostrea virginica) and non-native (Ostrea edulis) oysters collected from a northern temperate estuary (Duxbury Bay, Massachusetts, USA). We observed strong seasonal signals in GHG fluxes, where C. virginica was the higher GHG emitter, and produced on average twice as much N 2 O (0.39 nmol g −1 dry tissue weight hr −1) and 20 times as much CH 4 (1.31 nmol g DTW −1 hr −1) compared to O. edulis (0.16 nmol N 2 O g DTW −1 hr −1 and 0.07 nmol CH 4 g DTW −1 hr −1). C. virginica also had significantly (p < 0.001) higher summer maximum production rates of CO 2 compared to O. edulis (53.4 µmol g DTW −1 hr −1 and 45.4 µmol g DTW −1 hr −1 , respectively). Despite these differences, chlorophyll-a consumption rates between the species were similar (p = 0.95). These results suggest that the non-native O. edulis is a lower GHG emitter than the native C. virginica and highlight that, at least in terms of GHG emissions, this non-native species introduction may not be detrimental to the environment.

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Section: Site Descriptionmentioning

confidence: 99%

Greenhouse Gas Emissions From Native and Non-native Oysters

McCarthy

Ray

Fulweiler

2019

Front. Environ. Sci.

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“…Oysters are filter-feeders and their harvesting can remove nutrients from the water column because oysters filter blooms of primary producers and convert those nutrients into oyster biomass. As such, the harvesting of oysters can be beneficial for nitrogen removal, so-called "bio-extraction, " in New England's estuaries and bays (Feinman et al, 2018;Clements and Comeau, 2019). The efficiency of oysters to assimilate and digest various sources of organic matter varies over the season which can lead to significant amounts of undigested particulate organic nitrogen (PON) being transported via their feces and pseudofeces to the sediment surface (Newell and Jordan, 1983).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Oyster Aquaculture Methods and Their Potential to Enhance Microbial Nitrogen Removal From Coastal Ecosystems

et al. 2021

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Coastal ecosystems are impacted by excessive nutrient inputs that cause degradation of water quality and impairments of ecosystem functioning. Regulatory and management efforts to enhance nutrient export from coastal ecosystems include sustainable oyster aquaculture that removes nitrogen in the form of oyster biomass and increases particulate export to underlying sediments where increased organic material may enhance microbial denitrification. To better understand the impacts of oyster aquaculture on nitrogen removal, we examined bacterial processes in sediments underlying three of the most common aquaculture methods that vary in the proximity of oysters to the sediments. Sediment samples underlying sites managed with these different aquaculture methods were examined using the 16S rRNA gene to assess microbial community structure, gene expression analyses to examine nitrogen and sulfur cycling genes, and nitrogen gas flux measurements. All sites were located in the same hydrodynamic setting within Waquoit Bay, MA during 2018 and 2019. Although sediments under the different oyster farming practices showed similar communities, ordination analysis revealed discrete community groups formed along the sampling season. Measured N2 fluxes and expression of key genes involved in denitrification, anaerobic ammonium oxidation (anammox), and dissimilatory nitrate reduction to ammonium (DNRA) increased during mid-summer and into fall in both years primarily under bottom cages. While all three oyster growing methods enhanced nitrogen removal relative to the control site, gene expression data indicate that the nitrogen retaining process of DNRA is particularly enhanced after end of July under bottom cages, and to a lesser extent, under suspended and floating bags. The choice of gear can also potentially increase processes that induce nitrogen retention in the form of ammonia in the underlying sediments over time, thus causing deviations from predicted nitrogen removal. If nitrogen removal is a primary objective, monitoring for these shifts is essential for making decisions about siting and size of aquaculture sites from year to year.

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“…However, studies on comparisons between the risk of V. parahaemolyticus infection resulting from the consumption of wild‐caught oysters and aquacultured oysters are limited (Froelich, Phippen, Fowler, Noble, & Oliver, 2017). Nevertheless, studies have shown that the culturing method affects the concentration of V. parahaemolyticus in oysters (Cole, Supan, Ramirez, & Johnson, 2015; Feinman, Farah, Bauer, & Bowen, 2018). Cole et al.…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

“…(2015) reported that the concentration of V. parahaemolyticus in oysters was generally lower in oysters cultured using the off‐bottom method than in those cultured using the on‐bottom method. In the off‐bottom method, oysters are suspended above the sediment surface, and local currents create a buffer exchange between oysters and the underlying sediment (Feinman et al., 2018); consequently, lower concentrations of the pathogen are observed in oysters cultured using the off‐bottom method. However, aquaculture practices, such as desiccation and/or dry storage, may allow V. parahaemolyticus to proliferate in closed oysters (Grodeska, Jones, Arias, & Walton, 2017; Grodeska, Jones, Walton, & Arias, 2019; Kinsey, Lydon, Bowers, & Jones, 2015).…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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The Influence of Oyster Farming on Sediment Bacterial Communities

Cited by 15 publications

References 54 publications

Greenhouse Gas Emissions From Native and Non-native Oysters

Greenhouse Gas Emissions From Native and Non-native Oysters

Comparison of Oyster Aquaculture Methods and Their Potential to Enhance Microbial Nitrogen Removal From Coastal Ecosystems

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

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