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Psychrophilic Extremophiles from Antarctica: Biodiversity and Biotechnological Potential
John P. Bowman,Guy C.J. Abell,Carol A. Mancuso Nichols 한국해양과학기술원 2005 Ocean and Polar Research Vol.27 No.2
Recently there has been a rapid accumulation of knowledge of microbial life in cold and frozen ecosystems. This understanding has revealed the extensive diversity of psychrophilic prokaryotes. Cultivation-based and molecular-based surveys have been performed in Antarctic habitats ranging from glacial ice to continental shelf sediments. Results indicate that psychrophilic taxa permeate throughout the Bacteria while they represent a more mysterious element of diversity in the Archaea owing to a notable lack of cultured strains. In certain cold climate ecosystems the diversity of psychrophilic populations reach levels comparable to the richest temperate equivalents. Within these communities must exist tremendous genetic diversity that is potentially of fundamental and of practical value. So far this genetic pool has been hardly explored. Only recently have genomic data become available for various psychrophilic prokaryotes and more is required. This owes to the fact that psychrophilic microbes possess manifold mechanisms for cold adaptations, which not only provide enhanced survival and persistence but probably also contributes to niche specialisation. These mechanisms, including cold-active and ice-active proteins, polyunsaturated lipids and exopolysaccharides also have a great interest to biotechnologists.
Metagenomic Analysis of the Viral Communities in Fermented Foods
Park, Eun-Jin,Kim, Kyoung-Ho,Abell, Guy C. J.,Kim, Min-Soo,Roh, Seong Woon,Bae, Jin-Woo American Society for Microbiology 2011 Applied and environmental microbiology Vol.77 No.4
<B>ABSTRACT</B><P>Viruses are recognized as the most abundant biological components on Earth, and they regulate the structure of microbial communities in many environments. In soil and marine environments, microorganism-infecting phages are the most common type of virus. Although several types of bacteriophage have been isolated from fermented foods, little is known about the overall viral assemblages (viromes) of these environments. In this study, metagenomic analyses were performed on the uncultivated viral communities from three fermented foods, fermented shrimp, kimchi, and sauerkraut. Using a high-throughput pyrosequencing technique, a total of 81,831, 70,591 and 69,464 viral sequences were obtained from fermented shrimp, kimchi and sauerkraut, respectively. Moreover, 37 to 50% of these sequences showed no significant hit against sequences in public databases. There were some discrepancies between the prediction of bacteriophages hosts via homology comparison and bacterial distribution, as determined from 16S rRNA gene sequencing. These discrepancies likely reflect the fact that the viral genomes of fermented foods are poorly represented in public databases. Double-stranded DNA viral communities were amplified from fermented foods by using a linker-amplified shotgun library. These communities were dominated by bacteriophages belonging to the viral order<I>Caudovirales</I>(i.e.,<I>Myoviridae</I>,<I>Podoviridae</I>, and<I>Siphoviridae</I>). This study indicates that fermented foods contain less complex viral communities than many other environmental habitats, such as seawater, human feces, marine sediment, and soil.</P>