Gl. Fahnenstiel et al., THE STRUCTURE OF THE PLANKTONIC FOOD-WEB IN THE ST.-LAWRENCE GREAT-LAKES, Journal of Great Lakes research, 24(3), 1998, pp. 531-554
The structure of the planktonic food-web was studied during the spring
(April/May) and summer (August) periods in 1993 to 1995 at twelve sta
tions located in-the offshore region of all five Great Lakes. All comp
onents of the planktonic food-web were collected from the same water s
ample (with the exception of crustaceans), counted microscopically, co
nverted to carbon units, and averaged over the euphotic zone. Due to p
hosphorus load reductions and the impact of non-indigenous mussels in
the lower lakes, physical/chemical characteristics of the lower lakes
are becoming similar to those in the upper lakes. Spring total phospho
rus and euphotic zone depth were relatively similar among all the stat
ions (except western Lake Erie), ranging from 3 to 7 mu g/L and 21 to
26 m, respectively. During the summer total phosphorus concentrations
were more variable, but ranged between 4 to 10 mu g/L at all stations
except western Lake Erie. Planktonic biomass was correlated with total
phosphorus concentration. Within a season, the structure of the plank
tonic food-web was remarkably similar among all stations across all th
e lakes. Of the seventeen food-web structure parameters examined, only
two exhibited significant differences among stations during the sprin
g isothermal period; only four parameters exhibited significant differ
ences among stations during the summer. Small plankton were very abund
ant in all the lakes. Picoplankton (0.2 to 2.0 mu m) biomass was appro
ximately equal to the combined biomass of nannoand microplankton (2 to
200 mu m). For microorganisms (all organisms except crustaceans) auto
trophic: heterotrophic ratios averaged 1.3 (spring = 1.1, summer = 1.5
). The heterotrophic microorganism community was comprised of bacteria
(mean = 65%), protozoans (mean = 32%), and rotifers (3%). Even though
zebra mussel veligers were found in all the lakes except Lake Superio
r, their contribution to microorganism biomass never exceeded 1%. Due
to seasonal variation in crustacean abundance, the mean contribution o
f major functional groups varied by season; producers (autotrophs), de
composers (bacteria), micrograzers (protozoans and rotifers), and meso
grazers (crustaceans) constituted 40%, 30%, 11%, and 19% of total plan
ktonic carbon, respectively, during the spring, and 32%, 15%, 9%, and
43%, respectively, during the summer. The overall similarity in the st
ructure of the planktonic food-web across all stations in the Great La
kes was attributed to the strong influence of abiotic factors.