MICROBIOLOGICAL ASSESSMENT OF WATER QUALITY OF LAKE KOTOKELSKOE AND METHOD OF ITS PURIFICATION

During assessment of water quality in the lake Kotokelskoe, we observed some cyanobacteria that forming harmful to human and animal toxins. According to the chlorophyll a content, the lake Kotokelskoe is eutrophic with high productivity of phytoplankton. But microbiological parameters such as total number of microorganisms and saprophytes cause to classify this lake as «polluted waters». Preparation. «Baikal EM 1» is actively involved to the processes of self-purification of water. It could provide decreasing of chlorophyll content total number of microorganisms in aquarium water

SANITARY AND MICROBIOLOGICAL ASSESSMENT OF COLD AND HOT MINERAL SPRINGS OF PRIBAIKALYE

Studying of distribution and number of indicator microorganisms has allowed to estimate springs water quality by microbiological indicators. The koliformal bacteria have been found in water and. ground precipitation of hot and. cold springs. Opportunistic microorganisms have been allocated - Enterobacter aewgenes, Klebsiella oxytoka, Escherichia coli, Enterobacter agglomerans, Enterobacter cloacae, Enterobacter amnigenus (biogroup 2), Citrobacter Freundi

Phylogenetic analysis of the microbial mat in the hot spring Garga (Baikal rift zone) and the diversity of natural peptidases

Hydrolytic bacteria (in particular, proteolytics) are the primary destructors in hot springs. The proteolytic bacteria are able to secrete enzymes that are active in wide ranges of pH and temperature. The aim of this work was to study the taxonomic composition, the structure of the bacterial microbial mat, and to study the distribution of peptidases in the thermophilic microbial Garga community. For the study, we sampled the microbial mat at a water temperature of 54.2 °C and a pH of 8.3. Hydrochemical analysis of water showed a high content of sulfates, 390 mg/dm3. The microelement composition of water showed that the Garga water had increased concentrations of B, Rb, Li, Ba, Sr. We analyzed the taxonomic diversity of the microbial community in the hot spring Garga at a temperature zone of 54 °C. The structure of the microbial mat is represented by various phylogenetic groups of mesophilic and thermophilic bacteria, with various metabolic and ecological functions. The dominant group in this community was the phylum Firmicutes (64 %). The analysis of the collected metagenomic sequences of the microbial community allowed the detected peptidases in the microbial community in the hot spring Garga to be for the first time systematized and characterized. Comparisons of metagenomic sequences of representative data showed a dominance of serine peptidase class enzymes. Natural peptidases in the investigated microbial community ensure the hydrolysis of biopolymers at the first stages of the destruction of organic matter and may have biotechnological relevance

Роль микробного сообщества в минералообразовании в термальных источниках Прибайкалья

Alkaline nitrogen thermal springs characterised by high temperatures and pH values are extreme habitats in the Baikal area. Microbial mats are prokaryotic communities consisting of photosynthetic cyanobacteria and a range of other aerobic and anaerobic microorganisms. X-ray diffractometry (XRD) and scanning electron microscopy (SEM) were used to study the composition of minerals formed in microbial communities in the outflows of the Baikal thermal springs. Among the minerals, calcite, quartz and opal were identified. Deposits of iron sulphide (pyrite framboids), a product of the metabolic activity of microorganisms, were found in hydrogen sulphide springs. The calcite crystals had an ellipsoidal, faceted cubic or prismatic shape. Silica (opal) was deposited as a dense crust with silicified filaments of cyanobacteria; siliceous formations of biogenic origin represented by siliceous covers on the filaments of cyanobacteria and diatom frustules were observed. Microbial fouling and mats serve as reaction surfaces for the nucleation of heterogeneous silica particles in the process of amorphous silica and opal formation. Calcite is formed as a result of the metabolic activity of organisms due to the appearance of local zones with high pH values and the formation of a glycocalyx (exopolysaccharides), which absorbs calcium ions. Pyrite framboids grow on the surfaces of fragments of diatom shells, and deposits of individual crystallites are also observed in the thickness or on the surface of microbial matsЩелочные азотные гидротермы, характеризующиеся высокими значениями температуры и pH, являются экстремальными местообитаниями на территории Прибайкалья. Микробные маты представляют собой прокариотные сообщества, состоящие из фотосинтезирующих цианобактерий, а также различных аэробных и анаэробных микроорганизмов. С помощью рентгенофазового анализа (РФА) и сканирующей электронной микроскопии (СЭМ) определены минералы в микробных сообществах на выходах термальных источников Прибайкалья. Среди минералов выявлены кальцит, кварц и опал. В сероводородных источниках обнаружены отложения сульфида железа (фрамбоиды пирита), образовавшиеся в результате метаболической деятельности микроорганизмов. Кристаллы кальцита имели эллипсоидальную форму, ограненную кубическую или призматическую. Кремнезем (опал) отлагался плотной коркой с окремнением нитей цианобактерий, выявлены кремнистые образования биогенного происхождения – кремнистые чехлы на нитях цианобактерий и створки диатомовых водорослей. Микробные обрастания и маты выступают в качестве реакционных поверхностей для нуклеации гетерогенных кремниевых частиц при образовании аморфного кремнезема и опала. Кальцит формируется в результате метаболической активности организмов за счет образования локальных зон с высоким рН и образования гликокаликса (экзополисахаридов), поглощающего ионы кальция. Фрамбоиды пирита «растут» на поверхности обломков панцирей диатомовых водорослей, также встречены россыпи отдельных кристаллитов в толще микробного мата или на поверхност

Microbial Communities of Artisanal Fermented Milk Products from Russia

Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties