The Influence of Edaphic and Orographic Factors on Algal Diversity in Biological Soil Crusts on Bare Spots in the Polar and Subpolar Urals


Цитировать

Полный текст

Открытый доступ Открытый доступ
Доступ закрыт Доступ предоставлен
Доступ закрыт Только для подписчиков

Аннотация

The influence of edaphic and orographic factors on the formation of algal diversity in biological soil crusts was studied in mountain tundras of the Polar and Subpolar Urals. Bare spots developed in the soils on different parent materials and overgrown to different extents were investigated. Overall, 221 algal species from six divisions were identified. Among them, eighty-eight taxa were new for the region studied. The Stigonema minutum, S. ocellatum, Nostoc commune, Gloeocapsopsis magma, Scytonema hofmannii, Leptolyngbya foveolarum, Pseudococcomyxa simplex, Sporotetras polydermatica species and species of the Cylindrocystis, Elliptochloris, Fischerella, Leptosira, Leptolyngbya, Myrmecia, Mesotaenium, Phormidium, Schizothrix genera were permanent components of biological soil crusts. The basis of the algal cenoses in soil crusts was composed of cosmopolitan cyanoprokaryotes, multicellular green algae with thickened covers and abundant mucus. The share of nitrogen fixers was high. The physicochemical properties of primary soils forming under the crusts of spots are described. The more important factors affecting the species composition of algae in the crusts are the elevation gradient, temperature, soil moisture, and the contents of Ca, Mg, mobile phosphorus, and total nitrogen.

Об авторах

E. Patova

Institute of Biology, Komi Science Center, Ural Branch

Автор, ответственный за переписку.
Email: patova@ib.komisc.ru
Россия, Syktyvkar, 167982

I. Novakovskaya

Institute of Biology, Komi Science Center, Ural Branch

Email: patova@ib.komisc.ru
Россия, Syktyvkar, 167982

S. Deneva

Institute of Biology, Komi Science Center, Ural Branch

Email: patova@ib.komisc.ru
Россия, Syktyvkar, 167982


© Pleiades Publishing, Ltd., 2018

Данный сайт использует cookie-файлы

Продолжая использовать наш сайт, вы даете согласие на обработку файлов cookie, которые обеспечивают правильную работу сайта.

О куки-файлах