Genome Sequence of Desulfosporosinus sp. OT, an Acidophilic Sulfate-Reducing Bacterium from Copper Mining Waste in Norilsk, Northern Siberia

We have sequenced the genome of Desulfosporosinus sp. OT, a Gram-positive, acidophilic sulfate-reducing Firmicute isolated from copper tailing sediment in the Norilsk mining-smelting area in Northern Siberia, Russia. This represents the first sequenced genome of a Desulfosporosinus species. The genome has a size of 5.7 Mb and encodes 6,222 putative proteins

Genome Sequence of Desulfovibrio sp. A2, a Highly Copper Resistant, Sulfate-Reducing Bacterium Isolated from Effluents of a Zinc Smelter at the Urals

Desulfovibrio sp. A2 is an anaerobic Gram-negative sulfate-reducing bacterium with remarkable tolerance to copper. It was isolated from wastewater effluents of a zinc smelter at the Urals. Here, we report the 4.2-Mb draft genome sequence of Desulfovibrio sp. A2 and identify potential copper resistance mechanisms

Effect of Tree Species on Enzyme Secretion by the Shiitake Medicinal Mushroom, Lentinus edodes (Agaricomycetes).

We compared cold and hot wood extracts of 3 endemic Siberian trees-namely, Prunus padus (bird cherry), Populus tremula (aspen), and Betula sp. (birch)-on biomass production and laccase and peroxidase secretion in submerged cultures by the medicinal mushroom Lentinus edodes. Of the conditions tested, only hot Prunus extracts stimulated biomass production, whereas all extracts stimulated laccase and peroxidase secretion, albeit to different extents. A large, differential stimulation of manganese peroxidase was observed by hot Prunus extracts. The results highlight important differences between tree species in the stimulation of biomass and enzyme production by L. edodes and point to potentially interesting stimulatory factors present in hot Prunus extracts. These findings are of relevance in the use of L. edodes for medicinal or biotechnological applications

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

Geochemistry of european bottled water

In Europe, ca. 1900 "mineral water" brands are officially registered and bottled for drinking. Bottled water is groundwater and is rapidly developing into the main supply of drinking water for the general population of large parts of Europe. This book is the first state of the art overview of the chemistry of groundwaters from 40 European countries from Portugal to Russia, measured on 1785 bottled water samples from 1247 wells representing 884 locations plus additional 500 tap water samples acquired in 2008 by the network of EuroGeoSurveys experts all across Europe. In contrast to previously available data sets, all chemical data were measured in a single laboratory, under strict quality control with high internal and external reproducibility, affording a single high quality, internally consistent dataset. More than 70 parameters were determined on every sample using state of the art analytical techniques with ultra low detection limits (ICPMS, ICPOES, IC) at a single hydrochemical lab facility. Because of the wide geographical distribution of the water sources, the bottled mineral, drinking and tap waters characterized herein may be used for obtaining a first estimate of "groundwater geochemistry" at the scale of the European Continent, a dataset previously unavailable in this completeness, quality and coverage. This new data set allows, for the first time, to present a comprehensive internally consistent, overview of the natural distribution and variation of the determined chemical elements and additional state parameters of groundwater at the European scale. Most elements show a very wide range \u2013 usually 3 to 4 but up to 7 orders of magnitude \u2013 of natural variation of their concentration. Data are interpreted in terms of their origin, considering hydrochemical parameters, such as the influence of soil, vegetation cover and mixing with deep waters, as well as other factors (bottling effects, leaching from bottles). Chapters are devoted to comparing the bottled water data with those of European tap water and previously published datasets and discussing the implications of water chemistry for health. The authors also provide an overview of the legal framework, that any bottled water sold in the European Union must comply with. It includes a comprehensive compilation of current drinking water action levels in European countries, limiting values of the European Drinking/Mineral/Natural Mineral Water directives (1998/83/EC, 2003/40/EC, 2009/54/EC) and legislation in effect in 26 individual European Countries, and for comparison those of the FAO and in effect in the US (EPA, maximum contaminant level)