Affiliation:
1. Alfred
Wegener Institute for Polar and Marine Research,
Bremerhaven
2. Max Planck
Institute for Marine Microbiology, Bremen,Germany
Abstract
ABSTRACT
A
comprehensive assessment of bacterial diversity and community
composition in arctic and antarctic pack ice was conducted through
cultivation and cultivation-independent molecular techniques. We
sequenced 16S rRNA genes from 115 and 87 pure cultures of bacteria
isolated from arctic and antarctic pack ice, respectively. Most of the
33 arctic phylotypes were >97% identical to previously
described antarctic species or to our own antarctic isolates. At both
poles, the α- and γ-proteobacteria and the
Cytophaga
-
Flavobacterium
group were the dominant
taxonomic bacterial groups identified by cultivation as well as by
molecular methods. The analysis of 16S rRNA gene clone libraries from
multiple arctic and antarctic pack ice samples revealed a high
incidence of closely overlapping 16S rRNA gene clone and isolate
sequences. Simultaneous analysis of environmental samples with
fluorescence in situ hybridization (FISH) showed that∼
95% of 4′,6′-diamidino-2-phenylindole
(DAPI)-stained cells hybridized with the general bacterial probe
EUB338. More than 90% of those were further assignable.
Approximately 50 and 36% were identified asγ
-proteobacteria in arctic and antarctic samples,respectively. Approximately 25% were identified asα
-proteobacteria, and 25% were identified as belonging
to the
Cytophaga
-
Flavobacterium
group. For the
quantification of specific members of the sea ice community, new
oligonucleotide probes were developed which target the genera
Octadecabacter
,
Glaciecola
,
Psychrobacter
,
Marinobacter
,
Shewanella
, and
Polaribacter
.
High FISH detection rates of these groups as well as high viable counts
corroborated the overlap of clone and isolate sequences. A terrestrial
influence on the arctic pack ice community was suggested by the
presence of limnic
phylotypes.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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