Results 131 to 140 of about 14,796 (196)

Seasonality Affects the Diversity and Composition of Bacterioplankton Communities in Dongjiang River, a Drinking Water Source of Hong Kong

open access: yesFrontiers in Microbiology, 2017
Water quality ranks the most vital criterion for rivers serving as drinking water sources, which periodically changes over seasons. Such fluctuation is believed associated with the state shifts of bacterial community within.
Wei Sun   +9 more
doaj   +1 more source

Effects of a Commercial Microbial Agent on the Bacterial Communities in Shrimp Culture System

open access: yesFrontiers in Microbiology, 2018
Commercial microbial agents (e.g., probiotics, microbial products, microorganism preparation et al.) have been widely applied for disease control in shrimp culture.
Zidan Liu   +8 more
doaj   +1 more source

Composition and Functional Characteristics and Influencing Factors of Bacterioplankton Community in the Huangshui River, China. [PDF]

open access: yesMicroorganisms, 2021
Zhang Q   +10 more
europepmc   +1 more source

The green impact: bacterioplankton response towards a phytoplankton spring bloom in the southern North Sea assessed by comparative metagenomic and metatranscriptomic approaches

open access: yesFrontiers in Microbiology, 2015
Phytoplankton blooms exhibit a severe impact on bacterioplankton communities as they change nutrient availabilities and other environmental factors. In the current study, the response of a bacterioplankton community to a Phaeocystis globosa spring bloom ...
Bernd eWemheuer   +5 more
doaj   +1 more source

Coral high molecular weight carbohydrates support opportunistic microbes in bacterioplankton from an algae-dominated reef

open access: yesmSystems
High molecular weight (HMW; >1 kDa) carbohydrates are a major component of dissolved organic matter (DOM) released by benthic primary producers. Despite shifts from coral to algae dominance on many reefs, little is known about the effects of exuded ...
Bianca M. Thobor   +11 more
doaj   +1 more source

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