A Three-Component Microbial Consortium from Deep-Sea Salt-Saturated Anoxic Lake Thetis Links Anaerobic Glycine Betaine Degradation with Methanogenesis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Enrichment and Isolation
2.2. CARD-FISH Analysis
2.3. Chemical Analysis of the Metabolites of GB Degradation
2.4. DNA Manipulation and Phylogenetic Analysis of 16S rRNA Genes
2.5. Physiological Studies and High Pressure Cultivation
2.6. Accession Numbers
3. Results and Discussion
3.1. Glycine Betaine-Degrading Enrichment from the Brine of Deep-Sea Lake Thetis
3.2. Isolation of Methanogenic Member of the GB-Degrading Consortium
3.3. Isolation of Fermenting Members of the GB-Degrading Consortium
3.4. Physiological Characterization of Bacterial Isolates TB21 and TB24
3.5. Reduction of GB with Hydrogen by Halobacteroides Lacunaris TB21
4. Conclusions
Supplementary Files
Supplementary File 1Acknowledgments
Author Contributions
Conflicts of Interest
References
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Cono, V.L.; Arcadi, E.; Spada, G.L.; Barreca, D.; Laganà, G.; Bellocco, E.; Catalfamo, M.; Smedile, F.; Messina, E.; Giuliano, L.; et al. A Three-Component Microbial Consortium from Deep-Sea Salt-Saturated Anoxic Lake Thetis Links Anaerobic Glycine Betaine Degradation with Methanogenesis. Microorganisms 2015, 3, 500-517. https://doi.org/10.3390/microorganisms3030500
Cono VL, Arcadi E, Spada GL, Barreca D, Laganà G, Bellocco E, Catalfamo M, Smedile F, Messina E, Giuliano L, et al. A Three-Component Microbial Consortium from Deep-Sea Salt-Saturated Anoxic Lake Thetis Links Anaerobic Glycine Betaine Degradation with Methanogenesis. Microorganisms. 2015; 3(3):500-517. https://doi.org/10.3390/microorganisms3030500
Chicago/Turabian StyleCono, Violetta La, Erika Arcadi, Gina La Spada, Davide Barreca, Giuseppina Laganà, Ersilia Bellocco, Maurizio Catalfamo, Francesco Smedile, Enzo Messina, Laura Giuliano, and et al. 2015. "A Three-Component Microbial Consortium from Deep-Sea Salt-Saturated Anoxic Lake Thetis Links Anaerobic Glycine Betaine Degradation with Methanogenesis" Microorganisms 3, no. 3: 500-517. https://doi.org/10.3390/microorganisms3030500