ISSN: 0973-7510

E-ISSN: 2581-690X

Ning Wang1, Huifang Bao1, Gulinisha Shayimu1, Xueqin Ma2 and Wei Wang3
1Institute of Microbiology of Xinjiang Academy of Agricultural Sciences, Urumqi, 830091,Xinjiang, P.R.China.
2Research Institute of Soil & Fertilizer and Agricultural Water Conservation, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, Xinjiang, P.R.China.
3Xinjiang branch of Chinese Academy of Sciences Urumqi, 830011 Xinjiang P.R.China.
J Pure Appl Microbiol. 2014;8(4):2549-2558
© The Author(s). 2014
Received: 04/05/2014 | Accepted: 26/06/2014 | Published: 31/08/2014

Microbial ecology studied on frozen soils in Lake Issyk-Kul basin, Kyrgyzstan, has not yet been reported. With the aim of identifying the pure culture of bacteria in this less known earth, five culture media, PYGV, R2A, 1/4TSB, TSB, and 1/4NA, were employed to isolate the soil bacteria from four samples in this region. The numbers of the cultivable bacterial community were 1.17 × 104 ~ 1.38 × 105 CFU/g, which decreased with the reduction of the environmental biomass. According to colonial morphology, 173 bacterial strains were isolated. On the basis of 16S rRNA gene sequences, the bacterial strains were belonged to 4 phyla, including Actinobacteria (52.60%), Firmicutes (18.50%), Proteobacteria (22.54%), and Bacteroidetes (6.36%). As the dominant genera, Arthrobacter, Planococcus, and Pseudomonas were found in all the frozen soil samples. The similarities of the 16S rRNA gene sequence with the corresponding type species were lower than 97.00% for 5 strains (N-2, N-3, N-13,R-19 and P-11). The presence of potentially new species reinforces the need for new studies in the permafrost environments of the Lake Issyk-Kul basin.


Cultivable bacteria, Frozen soil, 16S rRNA gene, Diversity

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.