Diversity of Extremely Halophilic Archaeal and Bacterial Communities from Commercial Salts

Salting is one of the oldest food preservation techniques. However, salt is also the source of living halophilic microorganisms that may affect human health. In order to determine the microbial communities of commercial salts, an investigation were done using amplicon sequencing approach in four com...

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Published inFrontiers in microbiology Vol. 8; p. 799
Main Authors Gibtan, Ashagrie, Park, Kyounghee, Woo, Mingyeong, Shin, Jung-Kue, Lee, Dong-Woo, Sohn, Jae Hak, Song, Minjung, Roh, Seong Woon, Lee, Sang-Jae, Lee, Han-Seung
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 10.05.2017
Subjects
commercial salts
diversity
Ethiopia
halophilic archaea
halophilic bacteria
Korea
Microbiology
diversity
halophilic archaea
commercial salts
halophilic bacteria
Ethiopia
Korea
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Summary:Salting is one of the oldest food preservation techniques. However, salt is also the source of living halophilic microorganisms that may affect human health. In order to determine the microbial communities of commercial salts, an investigation were done using amplicon sequencing approach in four commercial salts: Ethiopian Afdera salt (EAS), Ethiopian rock salt (ERS), Korean Jangpan salt (KJS), and Korean Topan salt (KTS). Using domain-specific primers, a region of the 16S rRNA gene was amplified and sequenced using a Roche 454 instrument. The results indicated that these microbial communities contained 48.22-61.4% Bacteria, 37.72-51.26% Archaea, 0.51-0.86% Eukarya, and 0.005-0.009% unclassified reads. Among bacteria, the communities in these salts were dominated by the phyla , and . Of the archaea, 91.58% belonged to the class , whereas the remaining 7.58, 0.83, and 0.01% were , and , respectively. This comparison of microbial diversity in salts from two countries showed the presence of many archaeal and bacterial genera that occurred in salt samples from one country but not the other. The bacterial genera and were found only in Korean and Ethiopian salts, respectively. This study indicated the occurrence and diversity of halophilic bacteria and archaea in commercial salts that could be important in the gastrointestinal tract after ingestion.
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Reviewed by: Jerry Eichler, Ben-Gurion University of the Negev, Israel; Frank T. Robb, University of Maryland, Baltimore, USA
Edited by: Martin G. Klotz, Queens College (CUNY), USA
This article was submitted to Evolutionary and Genomic Microbiology, a section of the journal Frontiers in Microbiology
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2017.00799