Inverse analysis of the planktonic food web dynamics related to phytoplankton bloom development on the continental shelf of the Bay of Biscay, French coast

International audience; Along the French coast of the Bay of Biscay, the seasonal progression of phytoplankton presents specific hydrographic conditions compared to other temperate areas due to the influence of two large river plumes (Loire and Gironde). However, in spite of the occurrence of a microphy-toplankton bloom during winter and phosphate limitation in spring, the dynamics of the planktonic food web on the continental shelf of the Bay seem to correspond with the characteristics typical of temperate oceans with the dominance of herbivory during spring and the development of the microbial food web under the stable post-bloom environment. Existing plankton data from recent scientific cruises were combined with inverse and network analyses to construct five model ecosystems between late winter and late spring and to investigate the structure and the function of the food web. The analysis of those models confirmed that the absolute amount of biogenic carbon export from the planktonic food web follows a continuum from high carbon export to depth when the microphytoplankton winter bloom is not consumed by grazers to carbon recycling within the microbial food web after the spring bloom when the water column is strongly stratified. Therefore, the winterespring period corresponds to a situation of high export. The particular hydrological conditions of the Bay of Biscay are not altering the capacity of the planktonic food web to export the greatest absolute amount of carbon during spring to plankton predators such as small pelagic fishes. However, this study showed that, in proportion to the primary production, the relative amount of biogenic carbon export to higher trophic levels does not vary considerably among the three types of planktonic food web function. Bacterial activity seems to have a higher control on relative export than phytoplankton size structure.