Food and Environmental Microbiome Digest, June 4, 2014

Wine, soil, and microbial mats.

Wine microbiome

Screen Shot 2014-06-05 at 12.57.02 AMA Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum – Pedro Almeida – Nature Communications

“In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach to investigate its global phylogeography and domestication fingerprints”

Environmental microbiome

Screen Shot 2014-06-05 at 12.58.27 AMPhysiological and genomic features of highly alkaliphilic hydrogen-utilizing Betaproteobacteria from a continental serpentinizing site – Shino Suzuki – Nature Communications

“Here we describe physiological and genomic features of three related Betaproteobacterial strains isolated from highly alkaline (pH 11.6) serpentinizing springs at The Cedars, California.”

Screen Shot 2014-06-05 at 12.59.21 AMBacterial Diversity Assessment in Antarctic Terrestrial and Aquatic Microbial Mats: A Comparison between Bidirectional Pyrosequencing and Cultivation – Bjorn Tytgat – PLOS ONE

“Strikingly, there was relatively little overlap between cultivation and the forward and reverse pyrosequencing-based datasets at the genus (17.1–22.2%) and OTU (3.5–3.6%) level (defined on a 97% similarity cut-off level). Comparison of the V1–V2 and V3–V2 datasets of the 16S rRNA gene revealed remarkable differences in number of OTUs and genera recovered.”

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