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Archaea, a domain of single-celled microorganisms, are classified into five major phyla based on genetic and biochemical characteristics: Euryarchaeota, Crenarchaeota, Thaumarchaeota, Korarchaeota, and Nanoarchaeota. Among these, the phylum Euryarchaeota is notable for its remarkable diversity in morphology, metabolism, and ecological adaptations.Morphological and Metabolic DiversityMembers of Euryarchaeota exhibit a variety of cellular shapes, including rods and cocci. Their metabolic pathways...
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Archaea, named after the Archaean eon, represent a unique domain of life, distinct from bacteria and eukaryotes, with remarkable traits. Their cellular and molecular features, ecological adaptability, and industrial relevance highlight their importance in understanding life processes and leveraging biotechnology.Cellular and Molecular CharacteristicsA defining feature of archaea is their unique membrane composition. Archaeal membranes contain ether-linked isoprenoid lipids, which confer...
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Archaea, one of the three domains of life, exhibit remarkable diversity and adaptability, thriving in both extreme and moderate environments. Historically, most identified archaea have been classified into two major phyla: Euryarchaeota and Crenarchaeota. However, recent molecular studies have expanded this classification to include three additional phyla: Thaumarchaeota, Nanoarchaeota, and Korarchaeota, each exhibiting unique characteristics and ecological roles.Thaumarchaeota: Mesophiles...
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The phylum Bacteroidota includes over 700 species classified into four primary orders: Bacteroidales, Cytophagales, Flavobacteriales, and Sphingobacteriales. These gram-negative, non-sporulating rods exhibit saccharolytic capabilities and can be aerobic or fermentative, encompassing obligate aerobes, facultative aerobes, and obligate anaerobes. Many species display gliding motility, though some are nonmotile or use flagella. The genus Bacteroides is well-studied due to its significant role in...
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Beyond Archaea: The Table Salt Bacteriome.

Leila Satari1, Alba Guillén1, Adriel Latorre-Pérez2

  • 1Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Spain.

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|November 15, 2021
PubMed
Summary

This study explored microorganisms in six table salts, finding marine salts are rich in Archaea, while other salts favor bacteria. This reveals diverse microbial life in common table salt products.

Keywords:
16S rRNA gene sequencing analysishaloarchaeahalophilic bacteriahalotolerant bacteriatable salt microbiome

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Area of Science:

  • Microbiology
  • Molecular Biology
  • Food Science

Background:

  • Commercial table salt serves as a food preservative by reducing water activity and increasing osmotic pressure.
  • Table salt can harbor halophilic (salt-loving) and halotolerant microorganisms, including bacteria and archaea.

Purpose of the Study:

  • To investigate the diversity of halotolerant and halophilic microorganisms in six commercial table salt samples.
  • To compare microbial communities between marine-origin salts and those supplemented with minerals or nutrients.

Main Methods:

  • Utilized culture-dependent (culturomics) and culture-independent (16S rRNA gene sequencing) techniques.
  • Analyzed three marine-origin salts (Atlantic, Mediterranean, Odiel marshes) and three supplemented salts (Himalayan pink, Hawaiian black, Viking).

Main Results:

  • Marine-origin salts showed similar archaeal taxonomy dominated by genera like Halorubrum, Halobacterium, and Haloarcula.
  • Bacteria, particularly Sulfitobacter sp., were prevalent across most salts, while Bacillus, Enterococcus, and Flavobacterium were dominant in specific non-marine salts.
  • The genus Salinibacter was exclusively found in marine-origin salts, and both marine and supplemented salts contained overlapping culturable bacterial and archaeal species.

Conclusions:

  • Marine-origin table salts are predominantly inhabited by Archaea.
  • Table salts from other sources or those with added ingredients are primarily dominated by bacteria.
  • Both culture-dependent and independent methods identified key microbial genera, highlighting the complex microbial ecosystems in table salt.