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Microorganisms inhabiting stream sediments mediate biogeochemical processes of importance to both aquatic and terrestrial ecosystems. In deserts, the lateral margins of ephemeral stream channels (parafluvial sediments) are dried and rewetted, creating periodically wet conditions that typically enhance microbial activity. However, the influence of water content on microbial community composition and diversity in desert stream sediments is unclear. We sampled stream margins along gradients of wet to dry sediments, measuring geochemistry and bacterial 16S rRNA gene composition, at streams in both a cold (McMurdo Dry Valleys, Antarctica) and hot (Chihuahuan Desert, New Mexico, USA) desert. Across the gradients, sediment water content spanned a wide range (1.6-37.9% w/w), and conductivity was highly variable (12.3-1,380 μS cm(-2)). Bacterial diversity (at 97% sequence similarity) was high and variable, but did not differ significantly between the hot and cold desert and was not correlated with sediment water content. Instead, conductivity was most strongly related to diversity. Water content was strongly related to bacterial 16S rRNA gene community composition, though samples were distributed in wet and dry clusters rather than as assemblages shifting along a gradient. Phylogenetic analyses showed that many taxa from wet sediments at the hot and cold desert site were related to, respectively, halotolerant Gammaproteobacteria, and one family within the Sphingobacteriales (Bacteroidetes), while dry sediments at both sites contained a high proportion of taxa related to the Acidobacteria. These results suggest that bacterial diversity and composition in desert stream sediments is more strongly affected by hydrology and conductivity than temperature.
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http://dx.doi.org/10.1007/s00248-010-9782-7 | DOI Listing |
PLoS One
September 2025
Departamento de Biología, Escuela de Ciencias e Ingeniería, Universidad del Rosario, Bogotá, Colombia.
Honey bees (Apis mellifera) are essential pollinators threatened by sublethal effects of pesticides such as imidacloprid, a widely used neonicotinoid that disrupts the central nervous system. However, many of the systemic effects are poorly understood, especially on the physiological homeostasis of the honey bee. We evaluated the effects of oral administration of imidacloprid and the flavonol rutin on the properties of extracellular fluid (ECF) in Apis mellifera.
View Article and Find Full Text PDFOdontology
September 2025
Department of Biology, SR.C., Islamic Azad University, Tehran, Iran.
Streptococcus mutans, a key cause of dental caries, is not treated by conventional toothpaste, brushing, flossing, or antiseptic mouthwashes. This necessitates the development of enriched toothpaste. Cyanobacteria-derived phycoerythrin (PE) has antioxidant and antibacterial properties.
View Article and Find Full Text PDFOecologia
September 2025
Marine Biological Laboratory, Woods Hole, MA, 02543, USA.
Beech leaf disease (BLD) poses a serious threat to the health of beech forests throughout the northeastern USA and Canada. Caused by invasive nematodes, BLD first appeared in 2012 in Ohio and has rapidly spread eastward. We investigated the effects of BLD on leaf and litter chemistry and leaf litter decomposition rate from four infected beech stands in Falmouth, Massachusetts.
View Article and Find Full Text PDFPhytopathology
September 2025
College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China.
Fusarium crown rot (FCR) is a soilborne disease that occurs in many cereal-growing regions in the world. An association between FCR development and drought stress has long been known. The FCR symptoms are pronounced under drought stress in both fields and controlled environments.
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
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