Is browning a trigger for dominance of harmful cyanobacteria species in lakes?

"Browning" is the increase of dissolved organic matter (DOM) loads into aquatic ecosystems. It is typified by an increase in the color of surface waters as well as an increase in iron (Fe) concentrations. Browning, has been observed in boreal and temperate lakes of the northern hemisphere. This phenomena has implications for freshwater ecosystems by shifting microbial community compositions, influencing the nutritional quality of autotrophs in terms of their stoichiometry, fatty acid composition, toxin production, and methylmercury concentration, and therefore, contaminant transfer through the anabolic food web. We hypothesize that browning of lake waters will increase the dominance of particular species of cyanobacteria with adaptations to lower light, mixotrophic tendencies, and specialized Fe-uptake mechanisms. Here, we present results from a high resolution real-time monitoring campaign of an Ontario lake during the growing season where the toxin-producing cyanobacteria Plantothrix Isothrix is the dominant species. We observe the changes in phytoplankton composition, Fe concentrations, and DOM. These observations are paired with a series of controlled in-lake bottle bioassay experiments that test the role of Fe in controlling the growth of Planktothix Isothrix. In a three-way factorial design, with additions of the macronutrients phosphorus and nitrogen, we explore the effects of Fe removal and addition on the phytoplankton community composition. Understanding the interaction between the effects of browning and toxin-producing phytoplankton gives insight into the dominance of cyanobacteria in a browner world, and the potential risks to aquatic ecosystems and the services they provide.