Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2018
Abstract
PREMISE OF THE STUDY: Genetic differentiation in plant species may result from adaptation to environmental conditions, but also from stochastic processes. The drivers selecting for local adaptation and the contribution of adaptation to genetic differentiation are often unknown. Restoration and succession studies have revealed different colonization patterns for Brachypodium retusum, a common Mediterranean grass. In order to understand these patterns, we tested population differentiation and adaptation to different environmental factors. METHODS: Structured sampling of 12 populations from six sites and two soil types within site was used to analyze the spatial and environmental structure of population differentiation. Sampling sites differ in grazing intensity and climate. We tested germination and growth in a common garden. In subsets, we analyzed the differential response to stone cover, grazing and soil moisture. KEY RESULTS: We found significant differences among populations. The site explained population differentiation better than soil, suggesting a dominant influence of climate and/or genetic drift. Stone cover had a positive influence on seedling establishment, and populations showed a differential response. However, this response was not related to environmental differences between collection sites. Regrowth after clipping was higher in populations from the more intensively grazed Red Mediterranean soils suggesting an adaptation to grazing. Final germination was generally high even under drought, but germination response to differences in soil moisture was similar across populations. CONCLUSIONS: Adaptive population differentiation in germination and early growth may have contributed to different colonization patterns. Thus, the provenance of B. retusum needs to be carefully considered in ecological restoration.
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Lone RossAbstract
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Sekhar Udaya NagothuAbstract
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Arne BardalenAbstract
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Knut Egil Bøe Guro Dragsund Grete Helen Meisfjord Jørgensen Eileen E. Fabian-WheelerAbstract
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Kari Skjånes Maria Barbosa Rene Wijffels Dorinde Kleinegris Katerina Kousoulaki Anne Kjersti Uhlen Viswanath Kiron Kai Kristoffer Lie Nils-Arne Ekerhovd Kristian Fuglseth Carlos Unamunzaga Stig A. BorgvangAbstract
With regard to the rapidly growing world population, microalgae can be regarded as one of the most promising resources for the sustainable supply of commodities for food and feed applications. Although the use of commercial microalgae for food has been mainly limited to dietary supplements, the recent development of more cost-effective production technology makes it feasible to explore various other food applications. In the project ALGAE TO FUTURE, funded by the Norwegian Research Council, we have developed a consortium of 20 research and industry partners to approach this topic from multiple angles merging multiple research fields. The Vision is to contribute towards a viable Norwegian microalgae industry within 10 years. The focus of the research is on bioprocess developments linked to lipids, carbohydrates and proteins, where cultivation conditions are used to obtain microalgae biomass with specific nutrient composition targeting specific products, without use of GMO. We have chosen to target the development of 3 example products, namely bread, beer and aquaculture feed, that will be produced in a commercial context towards the end of the project. These case studies have been chosen in order to demonstrate the use of algal biomass from various algae species with highly different nutrient composition suitable for different products. The project combines expertise on algae cultivation and optimisation at lab and pilot scales, fish feeding technology, biorefining, bioeconomy, baking technology, broadcast journalism and animation, food quality and safety with the experience of innovative farmer entrepreneurs, professional bakers, brewers and fish-feed producers in a cross-disciplinary manner.