Climate Change Influences Carrying Capacity in a Coastal Embayment Dedicated to Shellfish Aquaculture

A spatially explicit coupled hydrodynamic-biogeochemical model was developed to study a coastal ecosystem under the combined effects of mussel aquaculture, nutrient loading and climate change. The model was applied to St Peter's Bay (SPB), Prince Edward Island, Eastern Canada. Approximately 40 % of the SPB area is dedicated to mussel (Mytilus edulis) longline culture. Results indicate that the two main food sources for mussels, phytoplankton and organic detritus, are most depleted in the central part of the embayment. Results also suggest that the system is near its ultimate capacity, a state where the energy cycle is restricted to nitrogen-phytoplankton-detritus-mussels with few resources left to be transferred to higher trophic levels. Annually, mussel meat harvesting extracts nitrogen (N) resources equivalent to 42 % of river inputs or 46.5 % of the net phytoplankton primary production. Under such extractive pressure, the phytoplankton biomass is being curtailed to 1980's levels when aquaculture was not yet developed and N loading was half the present level. Current mussel stocks also decrease bay-scale sedimentation rates by 14 %. Finally, a climate change scenario (year 2050) predicted a 30 % increase in mussel production, largely driven by more efficient utilization of the phytoplankton spring bloom. However, the predicted elevated summer temperatures (> 25 A degrees C) may also have deleterious physiological effects on mussels and possibly increase summer mortality levels. In conclusion, cultivated bivalves may play an important role in remediating the negative impacts of land-derived nutrient loading. Climate change may lead to increases in production and ecological carrying capacity as long as the cultivated species can tolerate warmer summer conditions.

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189 +/- 58 operational taxonomic units (OTUs) but dropped to 27 +/- 12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.