Higher-order interactions stabilize dynamics in competitive network models Jacopo Grilli, György Barabás, Matthew J. Michalska-Smith, Stefano Allesina Nature 548, 210–213 (10 August 2017) doi:10.1038/nature23273 There’s no PDF available, but this is too good not to include here. Reef-oriented microbial communities in the wild are large and stable. Read that twice and then read on to the quote from the article. 🙂 […]
Tag: Microbial Community
Velvet (Amyloodinium) infections in fish can easily be avoided.
Our results indicate that infestations of […] the gill parasite A. ocellatum can be avoided if a defined pattern of water quality is kept within production ponds with a defined fish stocking level. This pattern of water quality can be achieved by water renewal with night tides, which should be carried out by considering the dissolved oxygen values in production ponds.”
Velvet can be avoided.
It is not inevitable.
Even in a scenario where it’s commonplace.
Stocking levels matter.
Water quality (not our definition*) matters.
This is something I (and others) have been stating for years — mostly against stiff opposition in social media forums. (Folks who generally see infections as inevitable and chemical treatments as mandatory….which they are if you don’t know or heed this info.)
The reciprocal interaction between degradation of glucose and ecosystem structure. Studies in mixed chemostat cultures of marine bacteria, algae, and bacterivorous nanoflagellates
Bacteria vs algae is the magic scenario we hope for when we carbon dose our tanks – that bacteria will “automagically” make the algae go away. We see here that in some cases it does work out. But as we see next, a “balanced system” promotes all three lifeforms.
Release and bioavailabilityof C, N, P, Se, and Fe following viral lysis of a marine chrysophyte
This is the first time I’ve heard of selenium (Se) as a potentially limiting element.
Lots of other interesting info in there about how the nutrients released are ultimately consumed and recycled either by other phytoplankton or bacteria.