The wellbeing of marine organisms is connected to their microbiome. Oysters are a vital food source and provide ecological services, yet little is known about how climate change such as ocean acidification and warming will affect their microbiome. We exposed the Sydney rock oyster, Saccostrea glomerata, to orthogonal combinations of temperature (24, 28 °C) and pCO₂ (400 and 1000 μatm) for eight weeks and used amplicon sequencing of the 16S rRNA (V3-V4) gene to characterise the bacterial community in haemolymph. Overall, elevated pCO₂ and temperature interacted to alter the microbiome of oysters, with a clear partitioning of treatments in CAP ordinations. Elevated pCO₂ was the strongest driver of species diversity and richness and elevated temperature also increased species richness. Climate change, both ocean acidification and warming, will alter the microbiome of S. glomerata which may increase the susceptibility of oysters to disease.

海洋生物的福祉与其微生物组有关。牡蛎是重要的食物来源，并提供生态服务，但人们对诸如海洋酸化和变暖等气候变化将如何影响其微生物组了解甚少。我们将悉尼岩石牡蛎Saccostrea glomerata暴露于温度（24、28 °C）和p CO ₂（400和1000μatm）的正交组合下八周，并使用16S rRNA（V3-V4）基因的扩增子测序表征血淋巴中的细菌群落。总体而言，升高的p CO ₂和温度相互作用以改变牡蛎的微生物组，并且在CAP法规中明确划分了处理方法。高pCO ₂是物种多样性和丰富度的最强驱动力，而温度升高也增加了物种丰富度。海洋酸化和变暖的气候变化将改变S的微生物组。茅这可能会增加对疾病的牡蛎的易感性。