Fig. 2: Bacterial production in the bottom water of the heated and control bays at the different incubation temperatures. | The ISME Journal

Fig. 2: Bacterial production in the bottom water of the heated and control bays at the different incubation temperatures.

From: Climate change-related warming reduces thermal sensitivity and modifies metabolic activity of coastal benthic bacterial communities

Fig. 2

Surface plot of the bacterial production (in µg carbon per liter per day) in the heated (A) and control (B) bays after 3, 6, and 9 days of incubation at the different temperatures between 6 and 35 °C. In addition, an overview over the bacterial production (in µg carbon per liter per day as linear scale) for each time point and incubation temperatures in the heated (C) and control (D) bay; shown are the mean ± s.d. (n = 3 per bay) for each incubated temperature (6–35 °C) after 3 (white circle), 6 (gray circle), and 9 (black triangle) days of incubation. Furthermore, incubation day 3 is shown separately in the bottom panels (E) and (F) to gain a better visualization of the data. Finally, the blue (control) and orange (heated) shaded areas in (C–F) indicate the temperature range measured in the field at the time of sampling (time point zero).

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