Articles | Volume 14, issue 23
Biogeosciences, 14, 5281–5295, 2017
https://doi.org/10.5194/bg-14-5281-2017
Biogeosciences, 14, 5281–5295, 2017
https://doi.org/10.5194/bg-14-5281-2017

Research article 29 Nov 2017

Research article | 29 Nov 2017

Individual and interactive effects of warming and CO2 on Pseudo-nitzschia subcurvata and Phaeocystis antarctica, two dominant phytoplankton from the Ross Sea, Antarctica

Zhi Zhu et al.

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Cited articles

Arrigo, K. R., Robinson, D. H., Worthen, D. L., Dunbar, R. B., DiTullio, G. R., Van Woert, M., and Lizotte, M. P.: Phytoplankton community structure and the drawdown of nutrients and CO2 in the Southern Ocean, Science, 283, 365–367, 1999.
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Arrigo, K. R., van Dijken, G. L., and Bushinsky, S.: Primary production in the Southern Ocean, 1997–2006, J. Geophys. Res., 113, C08004, https://doi.org/10.1029/2007JC004551, 2008.
Arrigo, K. R., Mills, M. M., Kropuenske, L. R., van Dijken, G. L., Alderkamp, A. C., and Robinson, D. H.: Photophysiology in two major Southern Ocean phytoplankton taxa: photosynthesis and growth of Phaeocystis antarctica and Fragilariopsis cylindrus under different irradiance levels, Integr. Comp. Biol., 50, 950–966, 2010.
Bertrand, E. M., McCrow, J. P., Zheng, H., Moustafa, A., McQuaid, J., Delmont, T., Post, A., Sipler, R., Spackeen, J., Xu, K., Bronk, D., Hutchins, D. A., and Allen, A. E.: Phytoplankton- bacterial interactions mediate micronutrient colimitation in the Southern Ocean, P. Natl. Acad. Sci. USA, 112, 9938–9943, https://doi.org/10.1073/pnas.1501615112, 2015.
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This study focused on the individual and interactive effects of warming and CO2 variations on the diatom Pseudo-nitzschia subcurvata and the prymnesiophyte Phaeocystis antarctica. The results showed that both optimum and maximum growth temperatures of P. subcurvata were significantly higher than those of P. antarctica. CO2 functional response curves at two temperatures showed a significant interactive effect between warming and CO2. This study can help us to predict what will happen in future.
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