Researchers at William & Mary's Batten School of Coastal & Marine Sciences have discovered that lobster eggs host much more diverse bacterial communities than previously thought. A new study published in Scientific Reports shows these microscopic organisms remain stable even when ocean conditions change. The findings challenge old ideas about lobster eggs. Scientists previously believed eggs contained only a few types of bacteria. The research could help protect one of North America's most valuable fisheries worth billions of dollars.
The study used advanced genetic sequencing to analyze bacteria on lobster embryos. Researchers raised lobsters under different temperatures and acidity levels to simulate future oceans. They found thousands of unique bacterial variants on the eggs. Late-stage embryos had more bacteria than early ones. Scientists believe this happens because larger embryos have more surface area. The eggs also produce waste that feeds bacteria. The study found that bacteria on eggs differ from bacteria in surrounding seawater, suggesting embryos control their own microbial environment.