Complex interactions in microbial food webs: Stoichiometric and functional approaches

The food web structure in some high mountain lakes deviates from the established tendency of high heterotrophic bacteria: phyto-plankton biomass ratios in oligotrophic ecosystems. Thus, the microbial food web in La Caldera Lake is weakly developed, and bacteria constitute a minor component of the plankton community in terms of abundance, biomass and production. Autotrophic picoplankton is absent, and heterotrophic microbial food web is weakly developed compared to a grazing chain dominated by calanoid copepods and a phytoplankton community mainly composed of mixotrophic flagellates. In order to explain the singular food web structure of this lake, functional, stoichiometric and taxonomical approaches are followed to assess, on various temporal and spatial scales, the relevance of stressful abiotic factors (ultraviolet solar radiation and P-limitation) on the structure and func-tioning of this ecosystem. P-availability was the main factor controlling the algal biomass whereas bacterial P- limitation was a transient phenomenon. The algae-bacteria relationship was predominately commensalistic. In contrast to algae, full-sunlight radiation had no negative effect on bacterial growth but rather enhanced bacterial dependence on the carbon released by algae. The prevalence of the commensalistic-mutualistic relationship and the development of a more complex microbial food web were related to the stoichiometry of algae and bacteria (N:P ratios). The microbial food web only developed at balanced algal and bac-terial N:P ratios, with the appearance of ciliates after a nutrient pulse. However, mixotrophic algae dominated the planktonic com-munity under P-deficit conditions, and they were the main factor controlling bacterioplankton. Their regulatory effect has a dua