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Geographic and Ecological Diversity of Green Sulfur Bacteria in Hot Spring Mat Communities

Three strains of thermophilic green sulfur bacteria (GSB) are known; all are from microbial mats in hot springs in Rotorua, New Zealand (NZ) and belong to the species . Here, we describe diverse populations of GSB inhabiting Travel Lodge Spring (TLS) (NZ) and hot springs ranging from 36.1 °C to 51.1...

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Bibliographic Details
Published in:Microorganisms (Basel) 2023-12, Vol.11 (12), p.2921
Main Authors: Bedard, Donna L, Van Slyke, Greta, Nübel, Ulrich, Bateson, Mary M, Brumfield, Sue, An, Yong Jun, Becraft, Eric D, Wood, Jason M, Thiel, Vera, Ward, David M
Format: Article
Language:English
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Summary:Three strains of thermophilic green sulfur bacteria (GSB) are known; all are from microbial mats in hot springs in Rotorua, New Zealand (NZ) and belong to the species . Here, we describe diverse populations of GSB inhabiting Travel Lodge Spring (TLS) (NZ) and hot springs ranging from 36.1 °C to 51.1 °C in the Republic of the Philippines (PHL) and Yellowstone National Park (YNP), Wyoming, USA. Using targeted amplification and restriction fragment length polymorphism analysis, GSB 16S rRNA sequences were detected in mats in TLS, one PHL site, and three regions of YNP. GSB enrichments from YNP and PHL mats contained small, green, nonmotile rods possessing chlorosomes, chlorobactene, and bacteriochlorophyll . Partial 16S rRNA gene sequences from YNP, NZ, and PHL mats and enrichments from YNP and PHL samples formed distinct phylogenetic clades, suggesting geographic isolation, and were associated with samples differing in temperature and pH, suggesting adaptations to these parameters. Sequences from enrichments and corresponding mats formed clades that were sometimes distinct, increasing the diversity detected. Sequence differences, monophyly, distribution patterns, and evolutionary simulation modeling support our discovery of at least four new putative moderately thermophilic species that grew rapidly at 40 °C to 44 °C.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms11122921