Biological soil crusts exhibit a dynamic response to seasonal rain and release from grazing with implications for soil stability
In Northern Mexico, long-term grazing has substantially degraded semiarid landscapes. In semiarid systems, ecological and hydrological processes are strongly coupled by patchy plant distribution and biological soil crust (BSC) cover in plant-free interspaces. In this study, we asked: 1) how responsi...
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Veröffentlicht in: | Journal of arid environments 2009-12, Vol.73 (12), p.1158-1169 |
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Sprache: | eng |
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Zusammenfassung: | In Northern Mexico, long-term grazing has substantially degraded semiarid landscapes. In semiarid systems, ecological and hydrological processes are strongly coupled by patchy plant distribution and biological soil crust (BSC) cover in plant-free interspaces. In this study, we asked: 1) how responsive are BSC cover/composition to a drying/wetting cycle and two-year grazing removal, and 2) what are the implications for soil erosion? We characterized BSC morphotypes and their influence on soil stability under grazed/non-grazed conditions during a dry and wet season. Light- and dark-colored cyanobacteria were dominant at the plant tussock and community level. Cover changes in these two groups differed after a rainy season and in response to grazing removal. Lichens with continuous thalli were more vulnerable to grazing than those with semi-continuous/discontinuous thalli after the dry season. Microsites around tussocks facilitated BSC colonization compared to interspaces. Lichen and cyanobacteria morphotypes differentially enhanced resistance to soil erosion; consequently, surface soil stability depends on the spatial distribution of BSC morphotypes, suggesting soil stability may be as dynamic as changes in the type of BSC cover. Longer-term spatially detailed studies are necessary to elicit spatiotemporal dynamics of BSC communities and their functional role in biotically and abiotically variable environments. |
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ISSN: | 0140-1963 1095-922X |
DOI: | 10.1016/j.jaridenv.2009.05.009 |