Höfundur: Kristín Edda Gylfadóttir

Ritrýndar greinar

Results-based management in practice: Lessons learnt and policy recommendations from the implementation of RBM in European fisheries outside Europe

Tengiliður

Jónas Rúnar Viðarsson

Áherslusviðsstjóri

jonas@matis.is

This paper summarizes the lessons learnt from the implementation of a practical approach to Results-based Management (RBM) within the EU H2020 FarFish project, where RBM is conceptualized as a contract situation. From these lessons a set of policy recommendations for the improvement of the fisheries management through the adoption of RBM for EU vessels fishing in international- and Sustainable FisheriesPartnership Agreements (SFPA) waters were put forward. The policy recommendations are based on key project outputs and additional semi-structured interviews on the experiences of project partners. This exercise revealed advancements and shortcomings for the broader implementation of a more participatory, inclusive, and responsive approach to fisheries governance. Meaningful and effective participation was a pivotal factor for the success of the process. Absence of relevant bodies, sectors and fleet segments proved detrimental throughout all cases. The importance of scoping, goal setting and timing of the actions, as well as managing realistic expectations within the RBM, were highlighted. Data availability and accountability was pivotal, as in cases were cooperation succeeded, data was made available, and knowledge was expanded and enriched. The implementation of this approach to RBM showed great potential when extended to other aspects of fisheries’ management, fishing categories and fleets. This structured approach to RBM provides a promising alternative to current fisheries management systems across the world.

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Crystal structure of DNA polymerase I from Thermus phage G20c

Tengiliður

Guðmundur Óli Hreggviðsson

Stefnumótandi sérfræðingur

gudmundo@matis.is

This study describes the structure of DNA polymerase I from Thermus phage G20c, termed PolI_G20c. This is the first structure of a DNA polymerase originating from a group of related thermophilic bacteriophages infecting Thermus thermophilus, including phages G20c, TSP4, P74-26, P23-45 and phiFA and the novel phage Tth15-6. Sequence and structural analysis of PolI_G20c revealed a 3′–5′ exonuclease domain and a DNA polymerase domain, and activity screening confirmed that both domains were functional. No functional 5′–3′ exonuclease domain was present. Structural analysis also revealed a novel specific structure motif, here termed SβαR, that was not previously identified in any polymerase belonging to the DNA polymerases I (or the DNA polymerase A family). The SβαR motif did not show any homology to the sequences or structures of known DNA polymerases. The exception was the sequence conservation of the residues in this motif in putative DNA polymerases encoded in the genomes of a group of thermophilic phages related to Thermus phage G20c. The structure of PolI_G20c was determined with the aid of another structure that was determined in parallel and was used as a model for molecular replacement. This other structure was of a 3′–5′ exonuclease termed ExnV1. The cloned and expressed gene encoding ExnV1 was isolated from a thermophilic virus metagenome that was collected from several hot springs in Iceland. The structure of ExnV1, which contains the novel SβαR motif, was first determined to 2.19 Å resolution. With these data at hand, the structure of PolI_G20c was determined to 2.97 Å resolution. The structures of PolI_G20c and ExnV1 are most similar to those of the Klenow fragment of DNA polymerase I (PDB entry 2kzz) from Escherichia coli, DNA polymerase I from Geobacillus stearo­thermophilus (PDB entry 1knc) and Taq polymerase (PDB entry 1bgx) from Thermus aquaticus.

Ritrýndar greinar

Crystal structure and initial characterization of a novel archaeal-like Holliday junction-resolving enzyme from Thermus thermophilus phage Tth15-6

Tengiliður

Ólafur H. Friðjónsson

Fagstjóri

olafur@matis.is

This study describes the production, characterization and structure determination of a novel Holliday junction-resolving enzyme. The enzyme, termed Hjc_15-6, is encoded in the genome of phage Tth15-6, which infects Thermus thermophilus. Hjc_15-6 was heterologously produced in Escherichia coli and high yields of soluble and biologically active recombinant enzyme were obtained in both complex and defined media. Amino-acid sequence and structure comparison suggested that the enzyme belongs to a group of enzymes classified as archaeal Holliday junction-resolving enzymes, which are typically divalent metal ion-binding dimers that are able to cleave X-shaped dsDNA-Holliday junctions (Hjs). The crystal structure of Hjc_15-6 was determined to 2.5 Å resolution using the selenomethionine single-wavelength anomalous dispersion method. To our knowledge, this is the first crystal structure of an Hj-resolving enzyme originating from a bacteriophage that can be classified as an archaeal type of Hj-resolving enzyme. As such, it represents a new fold for Hj-resolving enzymes from phages. Characterization of the structure of Hjc_15-6 suggests that it may form a dimer, or even a homodimer of dimers, and activity studies show endonuclease activity towards Hjs. Furthermore, based on sequence analysis it is proposed that Hjc_15-6 has a three-part catalytic motif corresponding to E-SD-EVK, and this motif may be common among other Hj-resolving enzymes originating from thermophilic bacteriophages.

Skýrslur

Phosphorus uptake and requirement from feed and water by Atlantic salmon (Salmo salar, Linnaeus, 1758) juveniles in freshwater Recirculating Aquaculture System

Útgefið:

20/07/2023

Höfundar:

Helda Kizhakkuden Sajeev, David Sutter, Wolfgang Koppe, Sven-Ole Meiske & Georges Lamborelle

Styrkt af:

Mowi feed AS

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Atlantic salmon (Salmo salar) growth trial in saltwater

Útgefið:

29/06/2023

Höfundar:

David Sutter, Wolfgang Koppe, Sven-Ole Meiske & Georges Lamborelle

Styrkt af:

Olextra

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Atlantic salmon (Salmo salar) growth trial in saltwater

Útgefið:

30/06/2023

Höfundar:

David Sutter, Wolfgang Koppe, Sven-Ole Meiske & Georges Lamborelle

Styrkt af:

ISF

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Atlantic salmon (Salmo salar) growth trial in saltwater

Útgefið:

27/06/2023

Höfundar:

David Sutter, Wolfgang Koppe, Sven-Ole Meiske & Georges Lamborelle

Styrkt af:

GITES

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Atlantic salmon (Salmo salar) growth trial in saltwater

Útgefið:

26/04/2023

Höfundar:

David Sutter, Nicholai Xuereb, Wolfgang Koppe, Sven-Ole Meiske & Georges Lamborelle

Styrkt af:

Prosol S.P.A.

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Whiteleg shrimp (Litopenaeus vannamei) growth trials

Útgefið:

21/04/2023

Höfundar:

Wolfgang Koppe, David Sutter, Sven-Ole Meisk & Georges Lamborelle

Styrkt af:

BioMar

Tengiliður

Georges Lamborelle

Stöðvarstjóri tilraunaeldisstöðvar

georges@matis.is

Þessi skýrsla er lokuð / This report is closed

Skýrslur

Prófun á gæðakerfi Meat Standards Australia. Samanburður á gæðum ófrosins og frosins lambakjöts.

Útgefið:

23/03/2023

Höfundar:

Guðjón Þorkelsson, Aðalheiður Ólafsdóttir og Óli Þór Hilmarsson

Styrkt af:

Þróunarfé sauðfjárræktar

Tengiliður

Guðjón Þorkelsson

Stefnumótandi sérfræðingur

gudjon.thorkelsson@matis.is

Teknar voru taka saman upplýsingar um gæða- og markaðskerfi Meat Standards Australia (MSA) fyrir lambakjöt og aðferðafræði þeirra við neytendaprófanir var prófuð og borin saman við hefðbundið skynmat á ferskum og þíddum lambahryggvöðvum. Ferska kjötið var bæði ljósara og rauðara en þiðna kjötið. Þetta skiptir máli í smásölu þegar neytendur velja sér kjöt til eldunar.  Rýrnun í geymslu og rýrnun við hitun var mun meiri í þídda kjötinu. Ferska kjötið var með meiri mýkt, meyrni og safa en þídda kjötið. Frosna/þídda kjötið var ekki látið meyrna eins og ferska kjötið. Þetta sýnir mikilvægi meyrnunar fyrir eða eftir frystingu. Hins vegar var enginn munur á mati  neytenda á meyrni, safa, bragði og heildargeðjun milli fersks og þiðins lambakjöts. Trygging bragðgæða með stjórnun á mikilvægum stýristöðum, aðgreining kjötskrokka, stykkja og vöðva og verðlagning og merking eftir bragðgæðum eru grundvallaratriði í starfsemi MSA.  Kerfinu var komið á til að bregðast við minnkandi sölu og óánægju neytenda með bragðgæði kjötsins en einnig til að ná til nýrra markhópa neytenda sem tilbúnir eru að borga hærra verð fyrir mikil gæði og stuðla þannig að auknum verðmætum í virðiskeðju lambakjöts. Hér ættu að vera tækifæri í allri virðiskeðju lambakjöts á Íslandi.

Information on Meat Standards Austraila (MSA) cut based lamb classification and marketing scheme were collected and analyzed. MSA consumer testing protocol was tried on fresh and frozen lamb loins and compared with traditional sensory analysis. The fresh loin muscles had lighter and redder colour than the thawed loins. The thawed loins had higher storage and cooking loss. The fresh loins were in sensory analysis softer, more tender, and juicier.  The thawed meat was not aged before heating whereas the fresh meat was aged for 6 days. This shows the importance of aging the meat before freezing or after thawing. This was not demonstrated in consumer testing where there was no difference between fresh and thawed meat in tenderness, juiciness, flavour and overall liking.  

The MSA cut and cooking method based scheme was developed through collaboration between industry and research by defining best practices through the identification and monitoring of critical control points for eating quality. It covers all aspects of the supply chain from producers, processors, and retailers to foodservice operators. This allows product quality to be improved and match customer requirements. The MSA schemes for both beef and lamb were designed to respond to declining sales and consumer complaints about variable and sometimes poor quality of the meat. It is also designed to classify meat based on eating quality and to identify consumers groups willing to pay more for high quality meat and thereby adding value to all links in the supply chain. This approach should also be applicable and create new opportunities to increase value in the lamb supply chain in Iceland. 

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