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May. 02, 2012

Sea-Ice Microorganisms: Survival in Extreme Polar Ocean Environments

by Kara Rogers

Click to enlarge images
The frozen seawater of the Arctic and Antarctic seems uninhabitable. Yet, within these cold, salty formations, there exists an amazing array of microorganisms, from algae and fungi to bacteria, archaea, and protozoans. Together, these organisms make up the sea-ice microbial community, a remarkable alliance of diverse life-forms unified by the common theme of extreme adaptation, which enables them to thrive and makes them important members of the larger sea-ice ecosystem.
 
Sea ice is a dynamic medium, shrinking and growing as temperatures rise and fall seasonally and over longer time scales of decades. Because of the high salinity of seawater, the formation of new sea ice only begins once temperatures in the surface convection layers (the first 100 meters below the surface) dip to –1.8 °C (about 28.8 °F). The first ice crystals that form are known as frazil. As frazil forms, salt is squeezed out of the freezing water, producing a slushy mixture known as brine, pockets of which become trapped between ice crystals. However, because salt is denser than water, brine expelled from the freezing crystals, as well as brine trapped in pores between crystals, eventually drains downward and accumulates in the bottommost sea-ice layers.
 
Brine is filled with nutrients that attract salt-loving (halophilic) microorganisms. Hence, microorganisms can be found any place in sea ice where brine is abundant, such as inside brine-filled pores. The most conspicuous sea-ice microbial communities, however, are found in the bottom layer of ice. For example, several hundred different species of unicellular algae, including the diatoms Nitzschia frigida and Melosira arctica, flourish in the rough, briny underside of the ice. These sea-ice algae form the foundation of the local food chain, serving as a food source for crustaceans such as shrimp, which are eaten by fish.
 
The temperature of sea ice can drop to –35 °C (–31 °F), making it one of the coldest marine habitats on Earth. Although microorganisms do not appear to be able to sustain active growth at such low temperatures, once the ice warms to a cozy –10 or –5 °C, some extreme cold-loving (psychophilic) sea-ice organisms resume near-optimal growth activity. Examples of such organisms include the bacteria Psychrobacter articus and Psychrobacter cryohalolentis.
 
Microorganisms that become trapped in sea ice as fall turns to winter are thought to survive by relying on special gel-like coatings or on dormant structures such as cysts, which defend against freezing. Gel-like coatings produced by sea-ice microorganisms consist of extracellular polymeric substances (EPS). The affects of EPS on ice features such as pore structure are thought to play a vital role in microbial sea-ice survival. In fact, according to a recent study by researchers in Washington and Alaska, algal EPS appears to alter the actual pore microstructure of sea ice, thereby changing the microbial habitat to better support survival. These changes in turn create a greater potential for microbial productivity.
 
There remain many questions about sea-ice microorganisms. Of particular interest to researchers is understanding the origin of these life-forms and the extent of their biological productivity. It is suspected that microorganisms make up a significant percentage of biomass in polar ocean environments. Thus, knowledge of the organisms' annual cycles, as well as that of other life dependent on sea ice, could help predict how organisms from algae to whales respond to changes in local and global climate.
 
You can Kara on Twitter at @karaerogers. This post also appears on the Britannica Blog. Originally posted May 29, 2011
About Kara Rogers

Kara is a freelance science writer and senior editor of biomedical sciences at Encyclopaedia Britannica, Inc. She is the author of Out of Nature: Why Drugs From Plants Matter to the Future of Humanity (University of Arizona Press, 2012).

The views expressed are those of the author and are not necessarily those of Science Friday.

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