| Range |
<3 µm
|
| Organism |
Protozoa Bodo saltans |
| Reference |
Young KD. The selective value of bacterial shape. Microbiol Mol Biol Rev. 2006 Sep70(3):660-703 DOI: 10.1128/MMBR.00001-06 p.685 right column 2nd paragraphPubMed ID16959965
|
| Primary Source |
[259] Posch, T., K. Simek, J. Vrba, S. Pernthaler, J. Nedoma, B. Sattler, B. Sonntag, and R. Psenner. 1999. Predator-induced changes of bacterial size-structure and productivity studied on an experimental microbial community. Aquat. Microb. Ecol. 18: 235-246 doi:10.3354/ame018235 |
| Method |
Primary source abstract: "The grazing impact of 3 different protozoan species on a mixed bacterial community was studied by means of a simplified and functionally reproducible experimental microbial food web in a 2-stage flow-through system. In the first stage the algae Rhodomonas sp. was grown on an inorganic medium with its accompanying bacterial community (BC) growing on algal exudates. This mixture of algae and bacteria was transferred into 4 second stage vessels: (1) a control, and 3 vessels inoculated with (2) a heterotrophic nanoflagellate, Bodo saltans, (3) a scuticociliate, Cyclidium glaucoma, and (4) a mixotrophic flagellate, Ochromonas sp. Using image analysis techniques [investigators] followed the changes in bacterial size distributions and bacterial to protozoan total biovolume ratios over an experimental period of 15 d. In addition, productivity of the grazed and ungrazed BC was measured using [3H]thymidine and [14C]leucine." |
| Comments |
P.685 right column 2nd paragraph: "Because feeding mechanics differ among the protozoa, different bacterial responses are elicited depending on the predator and prey combinations. Bodo saltans, a heterotrophic nanoflagellate, ingests cells of less than 3 μm in diameter (primary source). Its presence results in the survival of grazing-resistant filamentous cells (primary source, refs 247, 304) or of bacteria with increased growth rates so that the population can simply outrun predation (ref 247)." |
| Entered by |
Uri M |
| ID |
115628 |