Non-human microbiome, June 26

Microbiomes of frogs in captivity, insect larvae, Senegalese sole, and Portugese sashimi.

Amphibian microbiome

Panamanian frogThe effect of captivity on the cutaneous bacterial community of the critically endangered Panamanian golden frog (Atelopus zeteki) -Matthew H. Becker – Biological Conservation

“We characterized the cutaneous bacterial community from wild and F1 captive golden frogs originating from the same population with Illumina sequencing to assess how long-term captivity has affected this community. “

Insect microbiome

Screen Shot 2014-06-26 at 9.57.25 PMMicroprofiles of oxygen, redox potential, and pH, and microbial fermentation products in the highly alkaline gut of the saprophagous larva of Penthetria holosericea (Diptera: Bibionidae) – Vladimír Šustr – Journal of Insect Physiology

“We conclude that the digestive strategy of the saprophytic larva of P. holosericea, which feeds selectively on decomposed leaves and its own microbe-rich faeces, differs fundamentally from those of detritivorous and humivorous insects, which host a highly active, fermentative microbiota in their alkaline midgut or hindgut compartments.”

Fish microbiome

SoleBenefits of probiotic administration on growth and performance along metamorphosis and weaning of Senegalese sole (Solea senegalensis) – Carmen Lobo – Aquaculture

“A short pulse of Shewanella putrefaciens Pdp11 probiotic addition (10-30 dah) is sufficient to obtain a suitable microbial modulation in Solea senegalensis larviculture.”

Food microbiology

BozaEvaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture – Dilek Heperkan – Process Biochemistry

“Boza is a non-alcoholic beverage obtained from fermented cereals. Thirteen -lactic acid bacteria (LAB), previously isolated from boza were identified and evaluated to determine the various technological properties for selecting appropriate strains as adjunct culture in boza. “

SSashimiPMEvaluation of ready to eat sashimi in northern Portugal restaurants – S. Miguéis – Food Control

“The aim of this study was to evaluate some of the microbiological and physicochemical characteristics of sashimi served at different restaurants in Northern Portugal, in order to determine whether or not the sashimi was safe for consumption.”

Soil, sediments, and rock microbiology

Screen Shot 2014-06-26 at 9.12.55 PMSearching for life in the deep shale – Elizabeth Pennisi – Science

“The two researchers are part of a pioneering effort to explore what is living in the deep layers of rock—and how the gas drilling boom might affect long-isolated ecosystems.”

Screen Shot 2014-06-26 at 9.57.00 PMLong term effects of nutrient management regimes on abundance of bacterial genes and soil biochemical processes for fertility sustainability in a semi-arid tropical Alfisol
Chinnappan Chinnadurai – Geoderma

“Organic manures increased the density of 16S rRNA and nifH gene copies.”

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