| Summary: | The aim of the study was to investigate the number of different groups of microorganisms in soil samples from sites of feed and nesting activity of Larus dominicanus (Galindez Island, the maritime Antarctic) and to characterize the physiological and biochemical properties of isolated microorganisms. Methods. In the work standard microbiological and biochemical research methods were used (cultural, microscopy methods, determination of enzymatic activity). Genomic DNA was isolated by soft lysis. The 16 S rRNA gene was amplified using universal primers 27F and 1492R. Identification of isolates was performed based on the determination of the 16 S rRNA gene sequence, physiological and biochemical properties. Results. The number of microorganisms of different groups in soil samples from sites of food and nesting activity of Larus dominicanus (Galindez Island, the maritime Antarctic) was established. 74 isolates of bacteria were isolated. Isolate 2U-K-37, that was isolated from upper layer of soil, and isolate 2B-K-54, that was isolated from a depth of 2–5 cm, were characterized by amylase, lipase, phospholipase, protease activities, the ability to form exopolysaccharides.They were identified by sequencing of the 16 S rRNA gene, physiological and biochemical properties as Pedobacter sp. 2U-K-37 and Pseudarthrobacter sp. 2B-K-54. In the soil samples from sites of feed and nesting activity of Larus dominicanus microorganisms that metabolize nitrogen of organic compounds were the most numerous. Oligotrophic microorganisms and microorganisms that metabolize nitrogen of inorganic compounds were less numerous. The number of microorganisms of groups in the samples from the soil surface and lower layers differed statistically significant. Isolated and identified obligate psychrophilic strain Pedobacter sp. 2U-K-37 and psychrotolerant strain Pseudarthrobacter sp. 2B-K-54 are moderate halophiles that are able to hydrolyze starch, gelatin, tween-20 and synthesize exopolysaccharides. Целью работы было исследовать численность ...
|
|---|