Characterisation of Arctic Bacterial Communities in the Air above Svalbard

Atmospheric dispersal of bacteria is increasingly acknowledged as an important factor influencing bacterial community biodiversity, biogeography and bacteria-human interactions, including those linked to human health. However, knowledge about patterns in microbial aerobiology is still relatively scarce, and this can be attributed, in part, to a lack of consensus on appropriate sampling and analytical methodology. In this study, three different methods were used to investigate aerial biodiversity over Svalbard: impaction, membrane filtration and drop plates. Sites around Svalbard were selected due to their relatively remote location, low human population, geographical location with respect to air movement and the tradition and history of scientific investigation on the archipelago, ensuring the presence of existing research infrastructure. The aerial bacterial biodiversity found was similar to that described in other aerobiological studies from both polar and non-polar environments, with Proteobacteria, Actinobacteria, and Firmicutes being the predominant groups. Twelve different phyla were detected in the air collected above Svalbard, although the diversity was considerably lower than in urban environments elsewhere. However, only 58 of 196 bacterial genera detected were consistently present, suggesting potentially higher levels of heterogeneity. Viable bacteria were present at all sampling locations, showing that living bacteria are ubiquitous in the air around Svalbard. Sampling location influenced the results obtained, as did sampling method. Specifically, impaction with a Sartorius MD8 produced a significantly higher number of viable colony forming units (CFUs) than drop plates alone

Cultivo, caracterización fenológica y usos alimentarios de las leguminosas.

Link para acceder a presentación Prezi "Las Legumbres": http://prezi.com/5wsbz1waffap/?utm_campaign=share&utm_medium=copyEste taller contempla el objetivo de dar a conocer a los alumnos el ciclo de vida y la composición nutricional de las leguminosas mediante una presentación Prezi. A través de ella se dan a conocer aquellos aspectos más interesantes y relacionados con el objetivo del taller. En segundo lugar, los alumnos deben realizar el cultivo de algunas legumbres y mediante un díptico ir fotografiando cada uno de los diferentes estados fenológicos que sufre la planta. En cada uno de los diferentes momentos deberán describir aquellos cambios sufridos en la planta, con el fin de estudiar las diferentes etapas del desarrollo de las semillas. En último lugar, la parte final del taller consiste en la elaboración de una receta original de otro país, basada en el consumo de una legumbre como ingrediente principal. De esta forma, se cierra el ciclo de conocimiento, obligando a los alumnos a indagar sobre las culturas de otros países y su gastronomía.Vicerrectorado de Responsabilidad Social, Extensión Cultural y Servicios. Empresa, Alimentos La Pedriza S.L., Chiclana de la Frontera.Presentación Prezi + díptico pdf (4 páginas) Link para acceder a presentación Prezi "Las Legumbres": http://prezi.com/5wsbz1waffap/?utm_campaign=share&utm_medium=cop