Cargando…

Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring

To better understand the biogeography and relationship between temperature and community structure within microbial mats, the bacterial diversity of mats at a slightly alkaline, sulfide-containing hot spring was explored. Microbial mats that developed at temperatures between 75–52°C were collected f...

Descripción completa

Detalles Bibliográficos
Autores principales: Everroad, R. Craig, Otaki, Hiroyo, Matsuura, Katsumi, Haruta, Shin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Microbial Ecology/The Japanese Society of Soil Microbiology 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103544/
https://www.ncbi.nlm.nih.gov/pubmed/22673306
http://dx.doi.org/10.1264/jsme2.ME11350
_version_ 1782327166378180608
author Everroad, R. Craig
Otaki, Hiroyo
Matsuura, Katsumi
Haruta, Shin
author_facet Everroad, R. Craig
Otaki, Hiroyo
Matsuura, Katsumi
Haruta, Shin
author_sort Everroad, R. Craig
collection PubMed
description To better understand the biogeography and relationship between temperature and community structure within microbial mats, the bacterial diversity of mats at a slightly alkaline, sulfide-containing hot spring was explored. Microbial mats that developed at temperatures between 75–52°C were collected from an area of approximately 1 m(2) in Nakabusa, Nagano, Japan. Bacterial 16S rRNA genes from these samples were examined by terminal restriction fragment length polymorphism (T-RFLP) and clone library analysis. T-RFLP profiles revealed 66 unique fragments (T-RFs). Based on total T-RFs observed in environmental profiles and clone libraries, a temperature effect on diversity was determined, with complexity in the community increasing as temperature decreased. The T-RF pattern indicated four distinct community assemblages related to temperature. Members of the Aquificales and particularly the sulfuroxidizing bacterium Sulfurihydrogenibium were present at all temperatures and were the dominant component of mats taken at 75–67°C. Sulfide oxidation, which persisted throughout the temperature gradient, was the presumed dominant pathway of primary production above 67°C. As temperature decreased, successive additions of anoxygenic and oxygenic phototrophs increased primary productivity, allowing for diversification of the community.
format Online
Article
Text
id pubmed-4103544
institution National Center for Biotechnology Information
language English
publishDate 2012
publisher Japanese Society of Microbial Ecology/The Japanese Society of Soil Microbiology
record_format MEDLINE/PubMed
spelling pubmed-41035442014-07-24 Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring Everroad, R. Craig Otaki, Hiroyo Matsuura, Katsumi Haruta, Shin Microbes Environ Articles To better understand the biogeography and relationship between temperature and community structure within microbial mats, the bacterial diversity of mats at a slightly alkaline, sulfide-containing hot spring was explored. Microbial mats that developed at temperatures between 75–52°C were collected from an area of approximately 1 m(2) in Nakabusa, Nagano, Japan. Bacterial 16S rRNA genes from these samples were examined by terminal restriction fragment length polymorphism (T-RFLP) and clone library analysis. T-RFLP profiles revealed 66 unique fragments (T-RFs). Based on total T-RFs observed in environmental profiles and clone libraries, a temperature effect on diversity was determined, with complexity in the community increasing as temperature decreased. The T-RF pattern indicated four distinct community assemblages related to temperature. Members of the Aquificales and particularly the sulfuroxidizing bacterium Sulfurihydrogenibium were present at all temperatures and were the dominant component of mats taken at 75–67°C. Sulfide oxidation, which persisted throughout the temperature gradient, was the presumed dominant pathway of primary production above 67°C. As temperature decreased, successive additions of anoxygenic and oxygenic phototrophs increased primary productivity, allowing for diversification of the community. Japanese Society of Microbial Ecology/The Japanese Society of Soil Microbiology 2012-12 2012-05-17 /pmc/articles/PMC4103544/ /pubmed/22673306 http://dx.doi.org/10.1264/jsme2.ME11350 Text en Copyright © 2012 by the Japanese Society of Microbial Ecology / the Japanese Society of Soil Microbiology http://creativecommons.org/licenses/by/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Articles
Everroad, R. Craig
Otaki, Hiroyo
Matsuura, Katsumi
Haruta, Shin
Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title_full Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title_fullStr Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title_full_unstemmed Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title_short Diversification of Bacterial Community Composition along a Temperature Gradient at a Thermal Spring
title_sort diversification of bacterial community composition along a temperature gradient at a thermal spring
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103544/
https://www.ncbi.nlm.nih.gov/pubmed/22673306
http://dx.doi.org/10.1264/jsme2.ME11350
work_keys_str_mv AT everroadrcraig diversificationofbacterialcommunitycompositionalongatemperaturegradientatathermalspring
AT otakihiroyo diversificationofbacterialcommunitycompositionalongatemperaturegradientatathermalspring
AT matsuurakatsumi diversificationofbacterialcommunitycompositionalongatemperaturegradientatathermalspring
AT harutashin diversificationofbacterialcommunitycompositionalongatemperaturegradientatathermalspring