The Genus Acinetobacter

Towner, K. J.

doi:10.1007/978-1-4757-2191-1_2

Cited by 44 publications

(33 citation statements)

References 72 publications

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“…Presence of Acinetobacter in rural drinking water systems dates back to 1989 (Bifulco et al ., 1989). Since then, there are several reports of its presence in drinking water sources (Towner, 2006; Krizova et al ., 2015; Radolfova-Krizova et al ., 2016) and transmission of drug-resistant Acientobacter through oral route (Umezawa et al ., 2015). Principle component analysis (Fig.…”

Section: Discussionmentioning

confidence: 99%

First report on Bacterial Diversity of Potable Spring water of Indian Himalayan Region

Singh

et al. 2018

Preprint

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16Water quality of a region directly corroborates with the health index of people. People in the 17 Himalayan hills mainly depend upon the spring water for potability. To determine the microbial 18 ecology of the spring waters of Sikkim, the variable region of 16S rRNA has been sequenced 19 using Illumina MiSeq. Phylum wise annotation showed the East and North district are mostly 20 dominated by Proteobacteria (41% and 35.80%), whereas West and South district is dominated 21 by Planctomycetes (38.46%) and Verrucomicrobia (33%). The consistent dominance phyla in 22 the all the four districts were Bacteriodetes (34-24%) which was highest dominancy in North 23 district and lowest in wets district. Genus wise distribution showed the abundance of Brevifolis, 24 2 Flavobacterium, Verrucomicrobia subdivision3, Emticica, Cytophaga, Prosthecobacter, 25 Planctomycetes, Varivorax, Arcicella, Isosphera, Sedimunibacterium etc. The East district 26 showed highest dominancy of genus Emticicia whereas Planctomycetes in the West district. The 27North district was mainly dominated by genus Arcicella and Brevifollis in the South district. 28North on the antonymous showed totally different sets of microbial diversity. North district 29 showed an abundance of Arcicella, Planctomycetes, Schlerensia and Azohydromonas. The heat 30 map produced by Bray Curtis distance method produced three clusters which showed the close 31 relationship between West and East district microbiome that further related to South district. The 32 sample of North district formed out group that showed different community structure from other 33 three districts. The principle component analysis was showed that the east and South district 34 samples are closely related and distantly correlated to the west Sikkim, but the North district 35 showed completely different microbial community. The canonical correspondence analysis 36 showed correlation between bacterial diversity and hydrochemistry and it was found that the 37 bacterial diversity was influenced by the concentration of different metallic ions like sodium, 38 calcium, barium and iron. This is a first report from the Eastern Himalayan region of India and it 39 largely enhances our knowledge about the microbial structure of potable spring water of Eastern 40 Himalayan. This study is useful for Government of India as well as the state government to adopt 41 the different strategic treatment procedures to improve the quality of water that is supplied to the 42 community resides in the Himalayan regions and solely dependent on this untreated spring water. 43 44 45 46 47 48Microbial communities are the key members of many ecosystems on the earth 49 (Lagkouvardos et al., 2016). The word microbial communities can be described in the terms 50 of richness or evenness as well as composition i.e. abundance of taxa and genes in the sample 51 (Rothschild, 1991). They play a significant role in crucial biological functions ranging from 52 nitrogen and carbon cycles in the environment to regulation of metabolic...

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Section: Discussionmentioning

confidence: 99%

First report on Bacterial Diversity of Potable Spring water of Indian Himalayan Region

Singh

et al. 2018

Preprint

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“…Additionally, spore forming bacteria, including the genus Bacillus, psychrophilic or psychrotolerant bacterial genera, such as Psychrobacter, the halophilic genus Halomonas, as well as the genera Pseudomonas, Staphylococcus, Acinetobacter, Macrococcus and Vibrio, member of which may cause food spoilage (Li et al, 2014;F. Liu, Wang, Du, Zhu, & Xu, 2010;Towner, 1992) were also commonly detected. The most commonly detected species included the members of the genera Lactobacillus, such as L. manihotivorans, L. alimentarius, L. brevis and L. parakefiri and Marinilactibacillus, such as M. psychrotolerans.…”

Section: Taxonomic Composition Of Bacterial Communities In Halloumi Smentioning

confidence: 99%

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Kamilari

Anagnostopoulos

Papademas

et al. 2020

LWT

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Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the "traditional" method, had significantly richer bacterial diversity compared to Halloumi produced with the "industrial" method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers' safety.

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“…Many Acinetobacter spp. as well have the feature to use hydrophobic substances as carbon source [23]. Therefore for both organisms better growth conditions are available in AT2 at the water surface and in the scum matrix as compared to the activated sludge.…”

Section: Figmentioning

confidence: 99%

Population Structure and Chemical EPS Analyses of Activated Sludge and Scum

Müller

Lind²,

Lemmer³

et al. 2005

Acta hydrochim. hydrobiol.

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The objective of this study was to quantify scum bacteria by FISH- In actinomycetes/Acinetobacter-dominated WWTP1 both lipophilic substances in the EPS and hydrophobic cell surfaces stabilized the scum layer. In "M. parvicella"-dominated WWTP2 the hydrophobic cell surfaces of these organisms were responsible for the hydrophobic sludge properties and sludge floating. In both of the selected WWTPs the detected lipophilic substances in the EPS improved growth rate and development of hydrophobic cell surfaces and therefore promoted scum processes. Populationsstruktur und chemische EPS-Analytik von Belebtschlamm und Schaum

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The Genus Acinetobacter

Cited by 44 publications

References 72 publications

First report on Bacterial Diversity of Potable Spring water of Indian Himalayan Region

First report on Bacterial Diversity of Potable Spring water of Indian Himalayan Region

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Population Structure and Chemical EPS Analyses of Activated Sludge and Scum

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