Publications by authors named "H M Rappaport"
Article Synopsis
- Recent research highlights the presence and diversity of acetic acid bacteria (AAB) in sourdough, revealing their metabolic variations and functional roles, which have been largely overlooked in favor of lactic acid bacteria (LAB) and yeast.
- The study sequenced genomes from 29 AAB strains, identifying differences in carbohydrate utilization, nitrogen metabolism, and the generation of volatile compounds, indicating a unique ecological niche for these bacteria within sourdough microbiomes.
- Experimental results show that AAB strains enhance the acidification of sourdough starters significantly compared to yeast and LAB, suggesting that minor genomic differences among AAB can lead to substantial impacts on the overall function of sourdough microbial communities.
From hydrothermal vents, to glaciers, to deserts, research in extreme environments has reshaped our understanding of how and where life can persist. Contained within the genomes of extremophilic organisms are the blueprints for a toolkit to tackle the multitude of challenges of survival in inhospitable environments. As new sequencing technologies have rapidly developed, so too has our understanding of the molecular and genomic mechanisms that have facilitated the success of extremophiles.
View Article and Find Full Text PDFIn contrast to the canonical view that genomes cycle only between haploid and diploid states, many eukaryotes have dynamic genomes that change content throughout an individual's life cycle. However, the few detailed studies of microeukaryotic life cycles render our understanding of eukaryotic genome dynamism incomplete. Foraminifera (Rhizaria) are an ecologically important, yet understudied, clade of microbial eukaryotes with complex life cycles that include changes in ploidy and genome organization.
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