I wrote this while my friend and colleague Marcela Ewert presented her work at her Ph.D. defense. She's been doing a lot of really cool work about how Arctic microbes make their living despite the temperature and salinity extremes found in the sea ice and in the snow that rests on it. Here's a link to some of the work included in her dissertation.

Jargon note: exopolysaccharides, also known as extracellular polysaccharides or EPS, are substances secreted by microbes (bacteria, algae, etc.) You may be familiar with extracellular polysaccharides like xanthan gum, which is produced by a soil bacterium and used as a thickener by the food industry. The exopolysaccharide produced by the Arctic microbes Marcela studies seems to be especially good at sticking to ice.

Colwellia and Psychrobacter are both species of sea-ice-dwelling bacteria.

Bacteria in Arctic Sea Ice and Salty Snow

Our universe is full of water ice
Whose particles in stellar-forming clouds
Are substrates on which molecules can splice
To veil the ice in thin organic shrouds.
On Earth, the ice on mountains and near poles
Plus snow and sea ice makes the cryosphere
In cold ecologies it plays its roles;
Sea ice and salty snow concern us here.

As sea ice forms, its icy fingers reach
Encapsulating nets of salty brine
And with the salty water, many creat-
ures will be trapped--by chance, or by design?
Bacteria and algae both secrete
Ice-loving exopolysaccharide
Which grips the icy matrix to defeat
The brine flow that would carry them outside
But in snow, changing temperatures and salt
To microbes like Colwellia spell doom
While Psychrobacter lives through this assault
And finds home where Colwellia finds a tomb.

But with the proper solutes all can thrive
And Arctic ice and snow can come alive.

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Comment by Betul on July 29, 2013 at 7:23am

just saw the others too, how amazing! thank you for sharing.

Comment by Betul on July 29, 2013 at 7:17am

This is great! Do you have other work similar to this? Please share :)

Comment by Jesse Colangelo-Lillis on July 29, 2013 at 6:48am

so good

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