Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2023
Sammendrag
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Sammendrag
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Forfattere
Nicolas Valette Arnaud Legout Barry Goodell Gry Alfredsen Lucas Auer Eric Gelhaye Delphine DerrienSammendrag
In forest ecosystems, fungi are the key actors in wood decay. They have the capability to degrade lignified substrates and the woody biomass of coniferous forests, with brown rot fungi being common colonizers. Brown rots are typically involved in the earliest phase of lignocellulose breakdown, which therefore influences colonization by other microorganisms. However, few studies have focused on the impact of introducing decayed wood into forest environments to gauge successional colonization by natural bacterial and fungal communities following partial decay. This study aimed to address this issue by investigating the bacterial and fungal colonization of Norway spruce (Picea abies) wood, after intermediate and advanced laboratory-based, pre-decay, by the brown rot fungus Gloeophyllum trabeum. Using Illumina metabarcoding, the in situ colonization of the wood blocks was monitored 70 days after the blocks were placed on the forest floor and covered with litter. We observed significant changes in the bacterial and fungal communities associated with the pre-decayed stage. Further, the wood substrate condition acted as a gatekeeper by reducing richness for both microbial communities and diversity of fungal communities. Our data also suggest that the growth of some fungal and bacterial species was driven by similar environmental conditions.
Forfattere
Habtamu AlemSammendrag
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Sammendrag
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Sammendrag
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Forfattere
Sjur Sandgrind Xueyuan Li Emelie Ivarson Eu Sheng Wang Rui Guan Selvaraju Kanagarajan Li-Hua ZhuSammendrag
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Forfattere
Jiangsan ZhaoSammendrag
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Sammendrag
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Sammendrag
The aim of this study was to investigate the potential of traditional apple cultivars from Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar “Idared” in the production of spirits. Two flavor improvement approaches were used: joint fermentation of traditional and “Idared” apples and the maceration of traditional apples in raw “Idared” spirits, followed by redistillation. Minor aroma volatile compounds in the obtained spirits were measured by gas chromatography-mass spectroscopy techniques after enrichment via solid-phase microextraction. Overall, 36 minor volatile compounds were found in spirits. The share of detected compounds varied greatly among samples due to the flavoring approach and used cultivars. Flavor improvement during fermentation proved a more efficient approach. Even 10% share of a traditional apple is enough to improve the positive sensory attributes of the spirits. The obtained results encourage the future use of traditional apple cultivars in the production and flavor improvement of fruit spirits.