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Journal Article

Microbiome Adaptation Could Amplify Modeled Projections of Global Soil Carbon Loss With Climate Warming

Elsa Abs; Scott R. Saleska; Steven D. Allison; Philippe Ciais; Yang Song; Michael N. Weintraub; Regis Ferriere
Global Change Biology · Vol. 31, Issue 6 · 2025

Abstract

Warming alters soil microbial traits through ecological and evolutionary processes, directly influencing the decomposition of organic matter, which significantly affects global soil carbon emissions. Yet, soil carbon models largely ignore these processes and their implications for global responses to warming. Here, we incorporate eco‐evolutionary theory into a mechanistic model describing microbial soil carbon decomposition to address the question of whether such processes could have consequential effects on climate carbon feedbacks globally. We assume that a key trait of microbes, their resource allocation to production of exoenzymes (which facilitate decomposition of organic matter)—is optimized to environmental temperatures by natural selection. We find that eco‐evolutionary optimization results in microbes allocating more resources to enzyme production under warming. When applied at the global scale, eco‐evolutionary optimization enhances the biological realism of soil carbon models and significantly amplifies global soil carbon loss by 2100. Our results highlight the significant potential of microbial eco‐evolutionary responses to influence carbon cycle feedbacks to climate change, and motivate an urgent need for more comprehensive data to accurately quantify the adaptive potential of microbiomes in response to climate change.

Bibliographic Information

JournalGlobal Change Biology
PublisherWiley
Publication Date2025-06-01
Publication Year2025
Volume31
Issue6
Document TypeJournal Article
Print ISSN1354-1013
eISSN1365-2486
DOI10.1111/gcb.70301
SubjectConservation Science

Access Information

NARA Access Coverage1997-01-01~Current
Journal Homepagehttps://onlinelibrary.wiley.com/loi/13652486
Publisher PageOpen Publisher Page
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