Bermudella polycerelloides is a species of sea slug, a nudibranch, a marine gastropod mollusk in the family Goniodorididae. It is a relatively small nudibranch, reaching a maximum size of around 10 mm in length.
Description and Characteristics
Bermudella polycerelloides is characterized by its distinctive, elongated body with a rounded, fleshy mantle. The mantle is typically a pale yellowish-brown color with a darker brown band running along its edge. The rhinophores, or sensory organs, are club-shaped and are often tipped with a bright yellow or orange color. The gills, located on the posterior end of the body, are also yellow or orange and are arranged in a cluster of five to six lamellae.
Habitat and Occurrence
Bermudella polycerelloides is a relatively common species, primarily found in the tropical and subtropical regions of the Atlantic Ocean. Its distribution extends from the Caribbean Sea to the eastern coast of the United States. This species is primarily found in the shallow waters of the neritic zone, typically inhabiting rocky reefs and seagrass beds. It prefers areas with abundant algae and invertebrates, which serve as its primary food sources.
Taxonomy
Bermudella polycerelloides is a member of the Gastropoda class, which encompasses a wide variety of mollusks, including snails, slugs, and limpets. Within Gastropoda, it belongs to the Nudibranchia order, which consists of shell-less sea slugs. This species is further classified within the Goniodorididae family, a group of nudibranchs known for their distinctive, often colorful and patterned bodies.
Feeding
Bermudella polycerelloides is a carnivorous species, feeding primarily on sponges. It uses its radula, a ribbon-like structure in its mouth, to scrape and ingest sponge tissue. This dietary preference is common among many nudibranch species and is thought to provide them with chemical defenses from predators. The species also appears to be a selective feeder, favoring certain sponge species over others. This selective feeding behavior might be influenced by the availability and nutritional content of different sponge species.
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