Effects of Freshwater Salinization and Associated Base Cations on Bacterial Ecology and Water Quality
| dc.contributor.author | DeVilbiss, Stephen Edward | en |
| dc.contributor.committeechair | Steele, Meredith K. | en |
| dc.contributor.committeechair | Badgley, Brian D. | en |
| dc.contributor.committeemember | Hotchkiss, Erin R. | en |
| dc.contributor.committeemember | Krometis, Leigh-Anne H. | en |
| dc.contributor.committeemember | Brown, Bryan L. | en |
| dc.contributor.department | Crop and Soil Environmental Sciences | en |
| dc.date.accessioned | 2021-01-06T09:00:46Z | en |
| dc.date.available | 2021-01-06T09:00:46Z | en |
| dc.date.issued | 2021-01-05 | en |
| dc.description.abstract | Anthropogenic freshwater salinization, which is caused by numerous human activities including agriculture, urbanization, and deicing, impacts an estimated 37% of the contiguous drainage area in the United States. High salt concentrations in brackish and marine environments (~1,500 – 60,000 µS cm-1) influence aquatic bacteria. Less is known about the effects of freshwater salt concentrations (≤ 1,500 µS cm-1) on bacterial ecology, despite the pervasiveness of freshwater salinization. Bacteria perform many fundamental ecosystem processes (e.g. biogeochemical cycling) and serve as indicators of human health risk from exposure to waterborne pathogens. Thus, to understand how salt pollution affects freshwater ecosystems, there is a critical need to understand how freshwater salinization is impacting bacterial ecology. Using a series of controlled mesocosm experiments, my objectives were to determine how (1) survival of fecal indicator bacteria (FIB), (2) the diversity of native freshwater bacterial communities, and (3) bacterial respiration and nutrient uptake rates responded across a freshwater salinity gradient of different salt profiles. Survival rates (t90) of Escherichia coli, the EPA recommended freshwater FIB, increased by over 200% as salinity increased from 30 to 1,500 µS cm-1. Survival rates were also significantly higher in water with elevated Mg2+ relative to other base cations, suggesting that different salt sources and ion profiles can have varied effects in FIB survival. Thus, freshwater salinization could cause accumulating concentrations of FIB even without increased loading, increasing the risk of bacterial impairment. Diversity of native bacterial communities also varied across a freshwater salinity gradient, with a general increase in species richness as salinity reached 1,500 µS cm-1. Community variability (β-diversity) was greatest at intermediate salinities of 125 – 350 µS cm-1 and decreased towards the upper and lower extremes (30 and 1,500 µS cm-1, respectively). These diversity patterns suggest that osmotic stress is an environmental filter, but filtering strength is lowest at intermediate salinities causing a change from more deterministic to more stochastic assembly mechanisms. Different salt types also produced distinct bacterial community structures. Lastly, bacterial respiration doubled as salinity increased to 350 – 800 µS cm-1, revealing a subsidy-stress response of bacterial respiration across a freshwater salinity gradient. Corresponding changes in nitrogen and phosphorus uptake increased N:P ratios in ambient water, especially in mesocosms with elevated Ca2+, which could affect nutrient limitation in salinized streams enriched with Ca2+. Bacterial community structure based on Bray-Curtis dissimilarity was not correlated to pairwise changes in respiration rates but was linked to net nitrogen and phosphorus uptake after five days. Collectively, these results establish that freshwater salinization alters bacterial ecology at the individual population, whole community, and ecosystem process scales. Further, different salt types (e.g., CaCl2, MgCl2, NaCl, KCl, sea salt) had varying effects on bacteria at all levels and should be considered when predicting the effects of salinization on freshwater ecosystems. Developing more nuanced salt management plans that consider not only amount, but different types, of salts in freshwaters could help improve our ability to predict human health risk from waterborne pathogens and mitigate/ reduce salinity-induced impacts to freshwater ecosystem processes and services. | en |
| dc.description.abstractgeneral | Humans rely on streams, rivers, and lakes for many services including transportation, recreation, food, and clean drinking water. Despite our reliance on freshwater ecosystems, human activity has significantly degraded freshwater resources worldwide. Recently, salt pollution caused by human activity on land, known as freshwater salinization, has emerged as a widespread water quality issue. Numerous human activities including agriculture, urbanization, resource extraction, and deicing have increased freshwater salt concentrations in 37% of the United States' contiguous drainage area. Large changes in salinity (i.e. from freshwater to oceanic salinities) are known to affect bacteria that perform many important ecological functions, such as nutrient cycling and water purification, while the effects of smaller changes in salinity more typical within the freshwater range are unknown. I used controlled laboratory experiments to determine how freshwater salinization affects (1) survival rates of Escherichia coli, (2) diversity of native bacterial communities, and (3) bacterial nutrient cycling. My results revealed that freshwater salinization can significantly increase how long E. coli survive in freshwater. E. coli are used to detect the presence of waterborne pathogens and reduce human health risk. Thus, freshwater salinization might reduce the reliability of E. coli as an indicator of waterborne pathogens as well as increase concentrations of bacterial that are potentially harmful to human health in freshwater. Additionally, freshwater salinization affected bacterial diversity by altering the ways in which bacterial communities form. In general, the number of bacterial species present increased as salinity reached the upper freshwater limit, but communities were most variable at intermediate freshwater salt concentrations. These diversity patterns suggest that different salt concentrations can either cause or reduce stress in bacteria, resulting in significantly different bacterial communities. Lastly, moderate increases in freshwater salt concentrations doubled bacterial respiration and nutrient uptake rates. Bacterial respiration influences how energy flows through ecosystems, and freshwater salinization could potentially alter this process. Different salt types also had different effects of bacterial ecology. Collectively, my results establish that freshwater salinization impacts bacteria at the individual, community, and ecosystem levels. | en |
| dc.description.degree | Doctor of Philosophy | en |
| dc.format.medium | ETD | en |
| dc.identifier.other | vt_gsexam:28627 | en |
| dc.identifier.uri | http://hdl.handle.net/10919/101754 | en |
| dc.publisher | Virginia Tech | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | Freshwater Salinization | en |
| dc.subject | Bacterial Ecology | en |
| dc.subject | Water Quality | en |
| dc.title | Effects of Freshwater Salinization and Associated Base Cations on Bacterial Ecology and Water Quality | en |
| dc.type | Dissertation | en |
| thesis.degree.discipline | Crop and Soil Environmental Sciences | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | doctoral | en |
| thesis.degree.name | Doctor of Philosophy | en |