Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment

Cuecas, Alba; Guisado, María del Carmen Portillo; Kanoksilapatham, Wirojne; Gonzalez, Juan M.

doi:10.1007/s00248-014-0437-y

Cited by 22 publications

(26 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decline in number and diversity of microbial taxa with temperature does not appear to be linear and is steeper in the ranges corresponding to the transition between mesophily and thermophily (35-45 o C) and between thermophily and hyperthermophily (>80 o C). Such non-linear relationships have been previously reported for hot spring communities in Canada, New Zeeland, US (Nevada) and Thailand where wide temperature ranges were present within individual thermal systems [8,10,28]. ANOVA tests of potential multiple effects on the alpha diversity confirmed that, while temperature had the largest influence (P-Value from F-Ratio=3.4e-05), the individual thermal feature was significant too (P-Value from F-Ratio=3.6e-03, passing pairwise T-tests with BH-FDR).…”

Section: Resultssupporting

confidence: 71%

“…The dominant community members between 50-65 o C were oxygenic and anoxygenic chlorophototrophs (diverse Cyanobacteria, Choloroflexi and Chloroacidobacterium), forming characteristic green, orange and red mats depending on the site and temperature, as it has been shown in many other hot springs around the world (e.g. [28,29,[31][32][33] ). There were however some notable differences between Mirror Poll and the Icelandic features (Figure 9).…”

Section: Resultsmentioning

confidence: 72%

“…The Mirror Pool mats are dominated by Roseiflexus, while the Icelandic mats are primarily composed of Chloroflexus. There are potential complex physiological interactions between the prototrophic autotrophs and hetero-autotrophs in the mats, which may cause competitions between the various taxa [28]. At the same time, various Cyanobacteria and Chloroflexi may have different sensitivity not only to sulfide and redox levels but also to salt concentration and silica, another difference between the Yellowstone and Icelandic systems we studied here.…”

Section: Resultsmentioning

confidence: 95%

See 2 more Smart Citations

Comparative analysis of microbial diversity across temperature gradients in hot springs from Yellowstone and Iceland

Podar

Yang

Björnsdóttir

et al. 2019

Preprint

View full text Add to dashboard Cite

Geothermal hot springs are a natural laboratory to study microbial adaptation to a wide range of temperatures reaching up to boiling. Temperature gradients lead to distinct microbial communities that inhabit their optimum niches. We sampled three distant but chemically similar hot springs in Yellowstone and Iceland that had outflows and presented a wide range of temperatures. The microbial composition at different niches was determined by deep DNA sequencing of rRNA gene amplicons. Over three dozen phyla of Archaea and Bacteria were identified, representing over 1700 unique organisms. We observed a significant reduction in the number of microbial taxa as the temperature increased from warm (38ºC) to boiling. The community structure was primarily driven by temperature and was similar between Yellowstone and Iceland, suggesting that the environment rather than biogeographic location play the largest role in the microbial ecology of hot springs. sterile 100mL Pyrex glass bottles, capped with no air headspace and secured using butyl rubber stoppers and aluminum crimps. Microbial mats and sediments (~1-2 grams) from one of the low volume outflow were collected using sterile syringes and stainless steel spatulas and placed into plastic tubes containing ceramic beads and 750µl Xpedition™ Lysis/Stabilization Solution (Zymo Research, Irvine, CA) and lysed by bead-beating for one minute with a battery-operated tube shaker. That ensured cellular lysis, inactivation of degradative enzymes and stabilization of the DNA until further processing. A total of seven different spots were sampled from and around the Vadmalahver spring, ranging from 98 to ºC. (Figure 1 and Table 1). The main source of an adjacent spring (temperature of 92ºC) that flows into Hveraholmi was also collected, as well as mat and water samples from the swimming pool (38ºC). The microbial community from the swimming lagoon (250 ml water sample) was collected on a Sterivex 0.2 mm syringe filter and preserved by adding Xpedition solution into the filter cartridge and then capping. A microbial mat sample was collected from a rock in the pool and processed as were the other mat samples. After reaching the laboratory the preserved samples were stored at -20ºC until DNA extraction or at 4ºC (water for geochemical analyses or high temperature, >80ºC sediments).The second location in Iceland was also an alkaline spring (pH 8.0) at the Hurdavbaksvegur farmland, in the Borgarfjörður region [GPS coordinates 64º41'18" N, 21º24'10" W] approximately 80 km NW of Flúðir. Samples were collected on June 16, 2016. Five sampling spots were selected, with temperatures ranging from 99-102ºC (the source spring) to 46ºC in the outflowing channel (Figure 2 and Table 1). Sample collection and processing were performed as described above.Yellowstone National Park hot spring samples. Microbial mats, sediment, and water samples were collected on December 31, 2016 at Mirror Pool, an alkaline (pH 8.0) thermal feature from the Upper Geyser Basin [GPS coordinates 44º28'59" N, 110º51'01" W]. ...

show abstract

Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 72%

Section: Resultsmentioning

confidence: 95%

See 1 more Smart Citation

Comparative analysis of microbial diversity across temperature gradients in hot springs from Yellowstone and Iceland

Podar

Yang

Björnsdóttir

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

“…The influence of the molecular ecology and culturing method on the diversity, composition and dynamics of the microbial community have been investigated using cell cultures, colony counting, denaturing gradient gel electrophoresis [9,10], temperature gradient gel electrophoresis [11–13], microarray [14] and length heterogeneity polymerase chain reaction [15,16]. However, a complete understanding of the microbial community remains elusive [17].…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

View full text Add to dashboard Cite

Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla. Firmicutes, Actinobacteria and Proteobacteria were the dominant bacterial phyla, while Ascomycota and Zygomycota were the dominant fungal phyla. At the genus level, Staphylococcus and Weissella were the dominant bacteria, while Aspergillus and Lichtheimia were the dominant fungi. Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation. However, multivariate analysis of variance based on unweighted UniFrac distances did identify distinct differences (p <0.05), and redundancy analysis identified two key genera that are largely responsible for the differences in bacterial composition between the two steps. Staphylococcus was enriched in koji making, while Corynebacterium was enriched in fermentation. This is the first investigation to integrate douchi fermentation and koji making and fermentation processes through this technological approach. The results provide insight into the microbiome of the douchi fermentation process, and reveal a structural separation that may be stratified by the environment during the production of this traditional fermented food.

show abstract

“…Thermal gradients in geothermal sites are thought to create habitat gradients because of the different temperature fitness of the taxa present in the communities (Miller et al, 2009, Weltzer & Miller, 2013. Although there are several studies on the structure of microbial communities along thermal gradients (Norris et al, 2002, Miller et al, 2009, Cuecas et al, 2014, none of them studied endospore formation as a survival strategy. In this study, we assess the role of endospore formation as a survival strategy along thermal gradients in a volcanic setting and compare the abundance of EFF in volcanic environments to non-extreme sites.…”

Section: Introductionmentioning

confidence: 99%

To Sporulate or not to Sporulate: Prevalence of Endospore-Forming Firmicutes along a Thermal Gradient in Alexandros Crater (Nisyros, Greece)

Palmieri¹,

Filippidou²,

Junier³

2019

Preprint

View full text Add to dashboard Cite

Volcanos are extreme environments with elevated temperatures, ranging from 45°C to 120°C, low pH(between 1.5 and 2.5), high pressure and high concentration of heavy metals. Fumaroles, the vents fromwhich escape hot gases, present high temperatures around 100°C and a very acidic pH around 2.Although these environments are extreme, evidence from literature supports the fact that microbesthrive in those environments. In order to thrive in volcanic environments and to withstand unfavorableconditions, microorganisms have developed adaptations and survival strategies. One of these strategiesis endospore formation. Endospore formation is the production of a dormant structure called anendospore. Thanks to their structure, endospores are highly resistant to heat, cold, desiccation, UVradiation and chemicals. The aim of this study was to assess the role of endospore formation as a survivalstrategy along a temperature gradient in volcanic fumaroles. We hypothesize that endospore-formingFirmicutes (EFF) are more prevalent, the more extreme the site is. From this hypothesis, we formulatedtwo research questions: (1) Is there a prevalence gradient of EFF along a thermal gradient from afumarole? (2) Are EFF dominant in volcanic fields compared to « non-extreme » sites? In order toaddress these questions soil was sampled along two thermal gradients and a macro-scale gradient fromthe crater towards vegetation. The total bacterial community was assessed by qPCR of the 16S rRNAgene, EFF by qPCR of the spo0A gene, and EFF spores by dipicolinic acid (DPA) quantification. Theresults showed that a thermal gradient resulted in an abundance gradient of EFF: the relative proportionof EFF spores compared to the total community decreased with distance from the fumaroles. Conversely,bacterial abundance increased while temperature decreased. The same results were obtained for themacro-scale gradient towards vegetation. These results suggest that, because of their selective advantageunder harsh environmental conditions, EFF are more prevalent in volcanic environments than in non extremeones. This study is the first to give an insight into the role of endospore-formation as a survivalstrategy in volcanic habitats.

show abstract

Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment

Cited by 22 publications

References 53 publications

Comparative analysis of microbial diversity across temperature gradients in hot springs from Yellowstone and Iceland

Comparative analysis of microbial diversity across temperature gradients in hot springs from Yellowstone and Iceland

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

To Sporulate or not to Sporulate: Prevalence of Endospore-Forming Firmicutes along a Thermal Gradient in Alexandros Crater (Nisyros, Greece)

Contact Info

Product

Resources

About