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Analogs of Precambrian microbial communities formed in Caucasian mineral water aquifers.
mBio
January 2025
Winogradsky Institute of Microbiology, Research Centre of Biotechnology, Russian Academy of Sciences, Moscow, Russia.
Article Synopsis
- * Researchers used metagenomic and cultivation-based methods to analyze the microbiomes and found stable microbial communities similar to those from critical early Earth periods, indicating a link between present-day microbes and historical biospheric evolution.
- * The Upper Jurassic aquifer, rich in CO and influenced by magmatic processes, hosts a unique ecosystem that may reflect early Earth conditions, contributing valuable insights into microbial evolution and the formation of the modern biosphere.
The Last Universal Common Ancestor of Ribosome-Encoding Organisms: Portrait of LUCA.
J Mol Evol
October 2024
Institut Pasteur, 25 rue du Docteur Roux, 75015, Paris, France.
The existence of LUCA in the distant past is the logical consequence of the binary mechanism of cell division. The biosphere in which LUCA and contemporaries were living was the product of a long cellular evolution from the origin of life to the second age of the RNA world. A parsimonious scenario suggests that the molecular fabric of LUCA was much simpler than those of modern organisms, explaining why the evolutionary tempo was faster at the time of LUCA than it was during the diversification of the three domains.
View Article and Find Full Text PDFThe wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
Int J Food Microbiol
January 2024
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
Article Synopsis
- The rind of certain cheeses protects against bacterial contamination and exhibits different maturation processes compared to smear cheeses.
- The study assessed the microbial diversity on wooden shelves used for ripening PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses, and the associated microorganisms on their rinds.
- Results showed that while no major dairy pathogens were found, a diverse range of beneficial bacteria and fungi dominated both wooden shelves and cheese rinds, indicating that these surfaces actively contribute to the cheese ripening process without compromising safety.
Adaptive laboratory evolution of a thermophile toward a reduced growth temperature optimum.
Front Microbiol
October 2023
Department of Microbiology, Institute of Biological Sciences, University of Rostock, Rostock, Germany.
Thermophily is an ancient trait among microorganisms. The molecular principles to sustain high temperatures, however, are often described as , somewhat implying that they evolved from a non-thermophilic background and that thermophiles, i.e.
View Article and Find Full Text PDFEffect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.
Int J Food Microbiol
June 2023
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), 97100 Ragusa, Italy.
In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms were dominated by thermophilic rod LAB (4.
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