May 15, 2026 — As ocean temperatures rise and marine ecosystems change, scientists are working to understand how valuable species like the American lobster will respond. New research from William & Mary’s Batten School of Coastal & Marine Sciences & VIMS suggests one source of resilience may come from the microscopic bacterial communities living on lobster embryos.
The study, published in Scientific Reports, found that lobster eggs host surprisingly diverse microbiomes that change as the embryos develop but otherwise remain remarkably stable even under conditions simulating future environmental conditions. The findings challenge decades of assumptions that lobster eggs contained only a few key bacterial species and could help scientists better understand disease risks in one of North America’s most valuable fisheries.
“We were hoping to discover one dominant microbe early on,” said study coauthor Jeffrey Shields, a professor at the Batten School & VIMS who collaborated with several of his students on the research, including lead author Sarah Koshak. “Instead, it was a mishmash, a rich community of different bacteria whose roles we don’t yet fully understand.”