 Hi there, my name is Elliot and I'm from the University of Technology Sydney and today I'll be talking about our paper recently published in FEMS Microbiology Ecology. Climate change is warming and acidifying the oceans, excess greenhouse gases including CO2 are raising global surface temperatures and according to the latest IPCC report, this warming will continue under all emission scenarios. Excess CO2 is also acidifying the oceans, which is predicted to continue under all emission scenarios. The Sydney rock oyster Sarkosteuroglomerata is an iconic Australian seafood, however its future is uncertain because it is vulnerable to both warming and ocean acidification across all life stages. We know that warming and acidification affects the oyster microbiome, in this study we wanted to test are these effects different among oyster genotypes and could the microbiome of sun genotypes be resilient. To do this, we use breeding lines developed by agriculture research, all of the oysters within each line are full siblings and the lines are unrelated to each other. We use two temperature treatments of 24 and 28 degrees to simulate warming on Australia's east coast. We also use two CO2 concentrations of 400 and 1000 micro atmospheres to simulate ocean acidification. At control conditions, we found that the microbiome of oysters differed among the lines. Ocean acidification significantly increased bacterial diversity in oyster lines D and G, but no significant effects were found on diversity from the other lines. Community composition was significantly affected by ocean acidification, but only in the three lines D, E and G. While the community composition was affected by warming in only three lines and they were D, E and I. In summary, we found that the effects of warming and acidification on the sarcosteria glomerata microbiome depended on genotype. The microbiome of some genotypes was resilient to warming and acidification. Further research will determine if this translates disease resistance in a future ocean.