Brownification shapes the food web of aquatic invertebrates: a review

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Wenfei Liao, Petri Nummi


Brownification, a global phenomenon of increasing surface water colour to yellow-brown hues, has an array of effects on drinking water supply and aquatic biodiversity. Aquatic invertebrates, as indicators of aquatic ecosystem health and providers of ecosystem services, have received limited attention in the context of water browning. In this review, we explored the effects of brownification on aquatic invertebrate communities and species traits and discussed the interactions between aquatic invertebrates and organisms at different trophic levels. We synthesized current knowledge on both the beneficial and detrimental effects of brownification on aquatic invertebrates and identified knowledge gaps in current studies. The review highlights the importance of considering interactions between brownification and other abiotic and biotic factors in aquatic biodiversity conservation in the changing world.



Ecology and Evolutionary Biology, Life Sciences


browning, dissolved organic carbon (DOC), fish, Macroinvertebrate, phytoplankton, primary production, predation, Zooplankton


Published: 2024-05-13 05:38

Last Updated: 2024-05-13 09:38


CC BY Attribution 4.0 International

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