FEMS Microbiology Ecology Webinar on Marine Microbial Ecology

Understanding the effects of time and space on microbial communities is a central theme in Marine Microbial Ecology. The speakers in this FEMS Microbiology Ecology  webinar will describe some key biogeochemical processes: consumption and production of amino acids and fatty acid metabolites on hourly scales in coastal sediments; the influence of a 4-month exposure to different intertidal regions on gut communities in farmed clams and oysters; and a transcriptomic study of 10-15 million year old sediments from the North Atlantic.

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Thursday 4th February 2021
10 am EST / 3 pm GMT / 4 pm CET

Join us for the FEMS Microbiology Ecology  webinar on Marine Microbial Ecology featuring:

Chair: Max Häggblom, Editor-in-Chief of FEMS Microbiology Ecology




Speaker 1: Lee J Kerkhof, Dept. of Marine and Coastal Sciences, Rutgers University, New Brunswick NJ, USA and Editor, FEMS Microbiology Ecology.

Intro: Key questions in marine microbial ecology


Speaker 2: Marcus Elvert, MARUM – Center for Marine Environmental Sciences, University of Bremen (Germany). Author of: Rebecca F Aepfler et al. Substrate characteristic bacterial fatty acid production based on amino acid assimilation and transformation in marine sediments, FEMS Microbiol. Ecol., Oct 2019,


Speaker 3: Gwenaelle Le Blay, Laboratoire des Sciences de l’Environnement, Marin Institut Universitaire et Européen de la Mer (IUEM), Plouzané (France). Author of: Clément Offret et al. The marine intertidal zone shapes oyster and clam digestive bacterial microbiota, FEMS Microbiol. Ecol., Aug 2020,


Speaker 4: William D. Orsi, Dept. of Earth and Environmental Sciences, Ludwig-Maximilians-University München, München (Germany). Author of: Aurèle Vuillemin et al. Exploring the abundance, metabolic potential and gene expression of subseafloor Chloroflexi in million-year-old oxic and anoxic abyssal clay, FEMS Microbiol. Ecol., Dec 2020,

This event is free to access for all and is part of a series of webinars by FEMS with Oxford University Press.

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