Diversification of bacterial community composition along a temperature gradient at a thermal spring.
Diversification of bacterial community composition along a temperature gradient at a thermal spring.
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DOI：
10.1264/jsme2.me11350
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发表时间：
2012
影响因子：
2.2
通讯作者：
Haruta S
中科院分区：
文献类型：
--
作者：
Everroad RC;Otaki H;Matsuura K;Haruta S
为了更好地了解微生物垫的细菌多样性及其与温度和群落结构之间的关系，对微碱性、含硫化物的温泉垫的细菌多样性进行了研究。在75-52°C之间的温度下形成的微生物垫收集自日本长野的中布萨的约1 m2的区域。用末端限制性片段长度多态性（T-RFLP）和克隆文库分析方法对这些样品的细菌16 S rRNA基因进行了检测。T-RFLP图谱显示66个独特片段（T-RFs）。根据总T-RFs观察到的环境配置文件和克隆库，温度对多样性的影响被确定，随着温度的降低，在社会的复杂性增加。T-RF模式表明，四个不同的群落组合与温度有关。Aquificales的成员，特别是硫氧化细菌Sulfuridhydrogenibium在所有温度下都存在，并且是75-67°C下采集的垫子的主要成分。在整个温度梯度中持续存在的硫化物氧化被认为是67°C以上初级生产的主要途径。随着温度的降低，连续增加的缺氧和产氧光合生物提高初级生产力，使社会的多样化。
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 m2 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.
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影响因子：
56.9
作者：
Azam, F
通讯作者：
Azam, F
影响因子：
4.4
作者：
Ashelford, Kevin E.;Chuzhanova, Nadia A.;Weightman, Andrew J.
通讯作者：
Weightman, Andrew J.
影响因子：
64.8
作者：
Fukami, T;Morin, PJ
通讯作者：
Morin, PJ
影响因子：
4.8
作者：
DICE, LR
通讯作者：
DICE, LR
影响因子：
56.9
作者：
Finlay, BJ
通讯作者：
Finlay, BJ