Prokaryotic communities in the thalassohaline Tuz Lake, Deep Zone, and Kayacik, Kaldirim and Yavsan salterns (Turkey) assessed by 16s rRNA amplicon sequencing

Prokaryotic communities and physico-chemical characteristics of 30 brine samples from the thalassohaline Tuz Lake (Salt Lake), Deep Zone, Kayacik, Kaldirim, and Yavsan salterns (Turkey) were analyzed using 16S rRNA amplicon sequencing and standard methods, respectively. Archaea (98.41% of reads) was found to dominate in these habitats in contrast to the domain Bacteria (1.38% of reads). Representatives of the phylum Euryarchaeota were detected as the most predominant, while 59.48% and 1.32% of reads, respectively, were assigned to 18 archaeal genera, 19 bacterial genera, 10 archaeal genera, and one bacterial genus that were determined to be present, with more than 1% sequences in the samples. They were the archaeal genera Haloquadratum, Haloarcula, Halorhabdus, Natronomonas, Halosimplex, Halomicrobium, Halorubrum, Halonotius, Halolamina, Halobacterium, and Salinibacter within the domain Bacteria. The genera Haloquadratum and Halorhabdus were found in all sampling sites. While Haloquadratum, Haloarcula, and Halorhabdus were the most abundant genera, two uncultured Tuz Lake Halobacteria (TLHs) 1 and 2 were detected in high abundance, and an additional uncultured haloarchaeal TLH-3 was found as a minor abundant uncultured taxon. Their future isolation in pure culture would permit us to expand our knowledge on hyper-saline thalassohaline habitats, as well as their ecological role and biomedical and biotechnological potential applications.The authors would like to express their gratitude to Marmara University Scientific Research Projects Commission (BAPKO) for funding

Direct electric current utilization in destruction of extremely halophilic bacteria in salt that is used in brine curing of hides

Hydrolytic enzymes, which are produced by extremely halophilic bacteria in salt, may cause serious damage on salted hides and may result in significant economic losses. Therefore, to prevent halobacterial damage on hides, the antibacterial effects of different levels of direct electric current on extremely halophilic bacteria found in salt were examined in brine solution containing 20% NaCl and salt samples, liquid Brown media containing 20% NaCl, organic substances and salt samples, liquid Brown media separately inoculated with lipase, and protease producing extremely halophilic strains. Direct electric current (0.1 A, 0.2 A. 0.3 A and 0.4 A) inactivated extremely halophilic bacteria in salt, which was dissolved in the brine solution within 15 min, 10 min, 5 min and 3 min, respectively. Although 0.5 A direct electric current inactivated extremely halophilic bacteria in the salt samples (10(4)-10(5) CFU/g), which were dissolved in the brine solution within 1 min but treatment with 0.5 A direct electric current for 15 min was necessary to inactivate the extremely halophilic bacterial population in the salt samples dissolved in the liquid Brown media. Also, 0.5 A direct electric current inactivated lipase and protease producing extremely halophilic bacteria (10(5)-10(6) CFU/mL), which were grown separately in the liquid Brown media within 10 min. Voltage levels; 2.86-3.38 V did not change in all the brine solutions containing salt samples during electrical treatment, but the voltage levels in all the liquid Brown media containing both salt samples and protease-plus-lipase producing extremely halophilic bacteria decreased proportionally to the halobacterial population until the entire halobacterial population was inactivated. When the halobacterial population in the liquid Brown media was completely destroyed by the direct electric current, the voltage levels started to increase. This important clue might be used to predict inactivation time of all of the halobacterial populations grown in the brine solutions containing organic substances in the hide industry. It was also detected that the temperatures and pH values of the test media changed during the treatment. The maximum temperature rise was 9 degrees C and the pH increased by 5. These results showed that applying a 0.5 A direct current is a very effective method to kill extremely halophilic bacterial populations in salt used in hide preservation. (c) 2008 Elsevier B.V. All rights reserved

Effect of a combined treatment using both direct and alternating electric currents on hide bacteria in hide-soak liquor

Inactivation effect of an electric current treatment combining both 188 mu A/m(2) DC and 251 mu A/m(2) AC on Gram negative, Gram positive bacteria and their mixed culture, which were isolated from hides, was separately analyzed. This electric treatment, applied for 16 min was found to be fairly effective in reducing the bacterial cell count (7.10-7.48 log(10) colony forming units/mL) to a relatively low level (4.52-4.90 log(10) colony forming units/mL). At this level bacterial damage to the hides is reduced in soak liquors. Cheap and efficient electric current may be applied to rapidly reduce the destructive bacterial populations in main hide-soak liquors. (c) 2013 Elsevier B.V. All rights reserved

Inactivation of bacterial population in hide-soak liquors via direct electric current

Inactivation of bacteria by electric currents has received much attention due to its high efficiency, low cost, and ease of application. Therefore, the antibacterial effect of passing 2 A direct electric current for 50 min on mesophilic bacteria in both first and main hide-soak liquors obtained from different tanneries in Tuzla-Istanbul, Turkiye was examined. The mesophilic bacterial numbers in the main hide-soak liquors were higher than that of the first hide-soak liquors. The total numbers of gram-negative bacteria (10(1)-10(4) CFU/mL) and halotolerant bacteria (10(3)-10(4) CFU/mL), in both first and main hide-soak liquors, were almost the same. The numbers of total of proteolytic and lipolytic mesophilic bacteria and the total of proteolytic and lipolytic halotolerant bacteria in the main hide-soak liquors were higher than that of the first hide-soak liquors. Mesophilic bacteria in the first (seven samples) and main (three samples) hide-soak liquors were inactivated after 20-30 min of electrical treatment. In the other four main hide-soak liquors, the inactivation occurred after 50 min of treatment. The most important result of this experiment is that there was a correlation between the voltage level and the numbers of bacteria in the electrolysis cell. The bacterial populations in the hide-soak liquors decreased proportionally to the voltage level until all of the bacterial population was inactivated. After the bacteria in the hide-soak liquors were completely destroyed by direct electric current, the voltage level started to increase. This important clue might be used to predict the inactivation time of all of the bacterial population in hide-soak liquors in the hide industry. It is suggested that the bacterial inactivation in hide-soak liquors by electrical treatment might be used in tanneries, which do not have a waste treatment system and discharge their effluents directly into environment. (C) 2008 Elsevier B.V. All rights reserved

Inactivation of extremely halophilic hide-damaging bacteria via low-level direct electric current

The presence of proteolytic and lipolytic extremely halophilic bacteria on brine-cured hides reduces the value of the hide as a raw material for leather manufacturing. Every brine curing raceway that produces hide contains a significant number of extremely halophilic bacteria that contaminate almost every hide. The usual brine raceway treatments used to control bacteria during curing do not control halophilic bacteria. The antibacterial effects of passing 0.5-A low level, direct electric current for 30 min on different species of protease, lipase, both protease and lipase producing extremely halophilic bacteria, as well as a mixed population of extremely halophilic bacteria, were examined in liquid media containing organic substances and 25% NaCl. Although the antibacterial effects varied with different extremely halophilic bacterial species, the application of current demonstrated an antibacterial effect within 20 min of treatment of all species tested. A mixed culture of extremely halophilic bacteria was killed within 10 min. It has been demonstrated that treatment time as short as 5 min is sufficient for the total inactivation of protease producing extremely halophilic bacteria of 10(7) CFU/mL while lipase or lipase and protease producing extremely halophilic bacteria were inactivated within 20 min. It was also found that the temperature and pH of the test medium increased during treatment. The maximum temperature rise was 9 degrees C, and the pH increased by 4. (c) 2006 Elsevier B.V. All rights reserved

Inactivation of Escherichia coli by alternative electric current in rivers discharged into sea

Inactivation effect of alternative electric current on Escherichia coli ATCC 25922 and fecal E. coli MAAG 1405 found resistant to antibiotics was examined in water samples collected from Ayamama River, Sartsu River, and their discharge points into sea and from Black Sea and Marmara Sea. In addition to water samples, lauryl sulfate broth was used as an organic rich medium. Both test strains were inactivated within 1-3 min in media containing marine waters (1 A), 5-10 min in Ayamama River water (1 A), 5 min in Sarisu River water (0.5 A), 20-35 min in lauryl sulfate broth (1 A) by applying alternative electric current. (C) 2009 Elsevier B.V. All rights reserved

Characterization of extremely halophilic Archaea isolated from the Ayvalik Saltern, Turkey

Seven extremely halophilic strains were isolated from the Ayvalik Saltern in the north-eastern part of Turkey. Chemical analyses of the brine and salt samples were performed to measure their salt content, hardness and pH. Isolated strains were tested for their antibiotic sensitivities; cell and colony morphologies; hydrolysis of casein, starch, gelatin, Tween 20 and Tween 80; and oxidase and catalase activity. All strains were found to belong to the domain Archaea. Characterization of polar lipids by thin layer chromatography indicated that all isolates contained phytanyl diether derivatives of phosphatidylglycerol (PG), the methyl ester of phosphatidyl glycerophosphate (PGP-Me), and phosphatidylglycerosulphate (PGS). Four isolates had triglycosyl diether (TGD-2) as glycolipid, and the other three contained a sulphated diglycosyl diether instead. All isolates were examined for the presence of plasmids by agarose gel electrophoresis. Four strains were found to harbour plasmids ranging in size from 13.8 to 15.3 kbp. Correlation between the protein profiles in SDS-PAGE and the phenotypic properties of the strains was poor. The data presented here provide the first published account of the microbiota of the Ayvalik saltern, which provides a large part of the salt produced in Turkey

Deri Endüstrisinde Ham Deride ve Islatma İşleminde Karşılaşılan Başlıca Sorunlarının Belirlenmesi

Hide quality is adversely affected during salt-curing and soaking processes especially due to bacterial activities of microorganisms. These organismsmay cause irreversible grain damage, pinpricks, disruption of collagen fibers, uneven dyeing that cannot be recovered by leather productionprocess. To determine major problems on salted and soaked skins/hides, a questionnaire study was applied to leather technicians inIstanbul Organized Leather Industrial Zone, Turkey in both 2009 and 2018. While most tanneries were processing hides/skins imported fromforeign countries in 2009, local cattle hides are processed in 2018. Conventional salt curing method has been applied in warehouses. The moststriking point is that the salt was applied randomly during preservation. Although tanneries do not store rawhide more than one month, thereis no information about how long they store in warehouses. The tanneries reported red spots, unpleasant odor, hair slip, loss of elasticity, holesin grain surface, bacterial and fungal growth on skin/hides. Leather-making processes are performed at ambient temperature of tanneries. Nodifference was observed in application of soaking process in both 2009 and 2018 surveys. This questionnaire study showed that most of problemswere related with microbial damage and bloodstain, burns due to manure and flaying mistakes at slaughterhousesDerinin kalitesi, özellikle mikroorganizmaların bakteriyel aktivitelerinden dolayı tuzla kürleme ve ıslatma işlemlerinde olumsuz etkilenmektedir. Bu organizmalar çoğunlukla sonraki deri işlenti safhalarında düzeltilemeyen geri dönüşümsüz sırça hasarına, sırça yüzeyinde küçük deliklere, kollajen liflerinin bozulmasına, düzensiz boyamaya neden olabilmektedir. Tuzlanmış ve ıslatılmış küçükbaş ve büyükbaş derilerindeki önemli problemleri belirlemek için, hem 2009 hem de 2018’de İstanbul Organize Deri Sanayi Bölgesi’ndeki deri teknisyenlerine anket uygulanmıştır. Tabakhanelerin 2009 yılında yabancı ülkelerden ithal edilen derileri/postları işlediği, 2018’de ise yerli sığır derilerinin işlendiği saptanmıştır. Ham deri depolarında geleneksel tuzlama yöntemi uygulandığı belirlenmiştir. En dikkat çeken nokta ise, ham derilerin muhafazası sırasında tuzun rastgele uygulanmasıdır. Tabakhaneler ham deriyi bir aydan fazla depolamamasına rağmen, ham deri depolarında ne kadar süre depolandıkları hakkında bilgi yoktur. Tabakhaneler deride kırmızı leke, kötü koku, kıl gevşemesi, elastikiyet kaybı, sırça yüzeyindeki delik, bakteri ve mantar oluşumu bildirmiştir. Deri işlenti basamakları, tabakhanelerin ortam sıcaklığında gerçekleştirilmektedir. Hem 2009 hem de 2018 yıllarında yapılan anketlerde ıslatma işleminin uygulanmasında bir fark gözlenmemiştir. Bu anket çalışması, dericilikte karşılaşılan problemlerin çoğunun mikrobiyal hasar, kan lekesi, gübre yanığı ve mezbahalarda yapılan hatalar ile ilişkili olduğunu göstermiştir