Bacteria inhabiting crystalline rocks from two terrestrial Icelandic volcanic lava flows of similar age and from the same geographical region, but differing in porosity and mineralogy, were characterized. Microarray (PhyloChip) and clone library analysis of 16S rRNA genes revealed the presence of a diverse assembly of bacteria in each lava flow. Both methods suggested a more diverse community at the Dómadalshraun site (rhyolitic / andesitic lava flow) than that present at the Hnausahraun site (basaltic lava flow). Proteobacteria dominated the clone library at the Dómadalshraun site, while Acidobacteria was the most abundant phylum in the Hnausahraun site. Although analysis of similarities of denaturing gradient gel electrophoresis profiles suggested a strong correlation of community structure with mineralogy, rock porosity may also play an important role in shaping the bacterial community in crystalline volcanic rocks. Clone sequences were most similar to uncultured microorganisms, mainly from soil environments. Of these, Antarctic soils and temperate rhizosphere soils were prominent, as were clones retrieved from Hawaiian and Andean volcanic soils. The novel diversity of these Icelandic microbial communities was supported by the finding that up to 46% of clones displayed <85% sequence identities to sequences currently deposited in the RDP database.
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Aims: Campylobacter jejuni isolates from various sources in Iceland were genotyped with the aim of assessing the genetic diversity, population structure, source distribution and campylobacter transmission routes to humans.
Methods and Results: A collection of 584 Campylobacter isolates were collected from clinical cases, food, animals and environment in Iceland in 1999–2002, during a period of national Campylobacter epidemic in Iceland. All isolates were characterized by pulse field gel electrophoresis (PFGE), and selected subset of 52 isolates representing the diversity of the identified PFGE types was further genotyped using multilocus sequence typing (MLST) and fla-SVR sequencing to gain better insight into the population structure.
Conclusions: The results show a substantial diversity within the Icelandic Campylobacter population. Majority of the human Campylobacter infections originated from domestic chicken and cattle isolates. MLST showed the isolates to be distributed among previously reported and common sequence type complexes in the MLST database.
Significance and Impact of the Study: The genotyping of Campylobacter from various sources has not previously been reported from Iceland, and the results of the study gave a valuable insight into the population structure of Camp. jejuni in Iceland, source distribution and transmission routes to humans. The geographical isolation of Iceland in the north Atlantic provides new information on Campylobacter population dynamics on a global scale.
Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Properties of silver. Impact of location and season / Properties of dulse. Influence of location and season
This report reports on the results of a study of silver collected from June to October 2010 at two different growth sites of silver, on cliffs and boulders (Bolaklettar) and on islands (Fossárvík). The aim was to obtain reliable information on the effect of location and time of year on the appearance, nutritional value, amount of trace elements and minerals in silver in these places. The effect of season and location was measured on most of the measures analyzed, both composition and properties. The degree of variability varies depending on the factor involved. In some cases it can be significant and therefore important to collect silver in the places and time of year that is most favorable.
Dulse was collected from June to October 2010 at two different locations, rocky shore and at sandbank were the sea was mixed with fresh water. The aim was to collect data on the influence of location and season on the appearance and chemical composition of dulse. Significant differences were found on several attributes. Knowledge of the variability in ie color and protein content assist processors in selecting the most favorable raw material for their product.
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Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Symposium on seaweed for food February 26th 2011. Summary
An open seminar, Forðabúr fjörunnar, was held in Stykkishólmur in February 2011 with the aim of encouraging increased utilization of algae in Iceland, connecting the parties who have been working in this field and coming up with ideas for actions and projects that promote development. in algae processing. The seminar presented the results of recent research in the field of food algae, companies introduced themselves and encouraged discussions about opportunities and strategies in connection with the utilization of food algae off the coast of Iceland. Almost 50 participants attended the seminar and a variety of discussions ensued. The seminar included a proposal for the establishment of an interest group of parties working in the algae industry, which would, among other things, have the role of promoting the acquisition and dissemination of knowledge and experience to and between members.
Symposium on utilization of seaweed for food was held in Stykkishólmur February 26th 2011. The aim of the symposium was to encourage utilization of seaweed in Iceland, give stakeholders opportunity to meet and elicit ideas for actions and projects which can contribute to further development of the seaweed industry in Iceland. At the symposium results from recent research on seaweed and seaweed companies were presented. Opportunities and strategy for improved utilization and value of seaweed were discussed. The first step in establishing Icelandic seaweed consortium was taken.
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Contact
Kolbrún Sveinsdóttir
Project Manager
kolbrun.sveinsdottir@matis.is
Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk
The aim of the experiment was to compare the freshness, quality and shelf life of sub-chilled (CBC) cod necks in air storage and in aerated packages (MAP) at controlled temperatures to simulate temperature fluctuations during transport and distribution in the European market. Changes in the composition of the gas in the packages were monitored and sensory assessments and microbial and chemical measurements were performed. The fish was caught in bottom trawls in the spring and processed three days after fishing. There was a two-day prolongation during the freshness period and one day for the shelf life of fish in aerated packages (2.7 kg in a tray) compared to air (3.1 kg) in foam plastic, despite a 0.5 ° C difference in the average temperature of the groups and the air group was stored at lower temperatures (‐0.3 ± 0.9 ° C). The greatest temperature fluctuations led to the greatest shortening of the freshness time in air-conditioned packages. Cod saddles stored subcooled at -1.1 ± 0.1 ° C had a shelf life of 13 days. The results of microbial counts and chemical measurements showed the importance of Photobacterium phosphoreum in the formation of TMA in the process of damaging cod necks during both air and air exchange packaging. MAP and subcooling slowed down and changed the damage process. MAP increased drip by 2% in the later stages of storage.
The aim of this study was to compare freshness, quality deterioration and shelf life of CBC (combined blast and contact) ‐treated cod loins packaged in bulk under different atmospheres (air or modified atmosphere, MA) and stored under different temperature profiles to mimic temperature changes during transport and distribution to European markets. Sensory, chemical, microbial and headspace gas composition analyzes were performed regularly. The fish was caught by trawler in the spring and processed 3 days post catch. Following simulation of current sea freight conditions and distribution to European markets, a 2 ‐ day and 1 ‐ day increase in freshness period and shelf life of MA ‐ packaged fish (2.7 kg in trays), respectively, was observed compared to air ‐ stored loins (3.1 kg in EPS boxes). This is despite a mean product temperature difference of 0.5 ° C between the products, being lower (‐0.3 ± 0.9 ° C) for air ‐ stored fish. Abusive conditions had the greatest impact on the reduction of the freshness period for MAP fish. Superchilled storage of MAP loins (‐1.1 ± 0.1 ° C) resulted in a 13 ‐ day shelf life. Evaluation of microbial and chemical indicators emphasized the importance of Photobacterium phosphoreum and TMA formation in the deterioration of cod loins stored in air or MA, while superchilled MAP storage delayed as well as modified the spoilage pattern. MAP increased drip loss by about 2% at late storage.
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Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Influence of drying methods on the properties of dulse
Knowledge of the parameters that control the quality and properties of dried silver (Palmaria palmata) is relatively small and little is known. If the utilization of brokers is to be increased and expanded, it is important to study these variables in more detail and document them. This report presents the results of experiments whose main objective was to compare the effects of three different drying methods on the nutritional value and physical properties of dried silver. The drying methods compared were solar drying, oven drying and lyophilization, as well as the effect of the effect on the sun-dried salts was assessed. Comparable changes in nutrients were measured after the drying process. The main difference in terms of drying methods was detected in the amount of vitamin C. There was a noticeable difference in color and texture. Taste properties were not measured but it is believed that there is some difference. Despite the fact that the results gave certain answers, many questions arose when interpreting them. There is therefore a need to acquire more knowledge about the properties of silver and their interaction with different processing factors.
The influence of three different drying methods on selected nutritional and physiochemical properties of dulse were compared; sun drying, oven drying and freeze drying. Similar influence was found on nutritional components. The main difference was found on vitamin C retention. Difference was found as well in color and texture. Flavor characteristics were not analyzed, however some differences are expected. Despite giving some answers, the results raised many questions on their interpretation. There is a need for extended knowledge on the properties of dulse and their interplay with different processing parameters.
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Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.
Many things need to be considered when catching and processing salt and other algae for human consumption. There are different requirements and criteria among processors, buyers and consumers regarding how sales should be and what their desired quality is. This report gathers information on official requirements and known standards for the processing of dried human food for human consumption, which processors and purchasers can use to set product and quality standards for these products. Despite the fact that it is a traditional product, much work remains to be done to gain adequate knowledge of many aspects of the production of dried silver and how to best manage it (such as the storage of fresh ingredients). Guidelines for the processing of dried silver will therefore continue to evolve and change as knowledge advances.
Many things need to be considered when collecting and processing dulse and other seaweed for human consumption. Requirements on how dried dulse should be and their required quality, vary between buyers and consumers. Information was collected on official requirements and known paradigms on the processing of dried dulse. Despite being a traditional product, extended knowledge on the influence of different processing parameters on the properties of dried dulse and how they can be controlled, is needed. Instructions on processing of dried dulse will therefore continue to develop as knowledge on the matter extends.
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Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Algae products. Hugmyndir að vörum / Food products from seaweed
Today, the large algae that are used for food in this country are mainly sold dried and processed. There has been little development in their processing and operation to this day. In order to encourage increased utilization and innovation in this field, information was collected on products of large algae on the market in other countries. What particularly hinders the growth of the food algae market here in Iceland and in the neighboring countries is that the tradition for their use has been limited to small and limited social groups. There are therefore many consumers who know little about the use of food algae and more often than not have a negative attitude towards them. The transfer of more traditional vegetable processing methods to algae and mixing in known, general, products such as pasta and rice or in prepared dishes can be a way of introducing food algae to a larger group of consumers.
Today seaweed exploited for food production in Iceland is mainly sold dried and / or cured according to tradition. With the aim to stimulate utilization and innovation in the sector, information was collected on seaweed products in several countries.
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About 20 people on a course on grain processing for human consumption that Matís ohf. was held at Verin science parks in Sauðárkrókur in collaboration with the Guidance Center with the support of the Vocational Training Council.
Eyfirðingar, Húnvetningar and Skagfirðingar learned about the handling of grain, demonstrated the diverse usefulness of Icelandic grain and reviewed recent examples of the development of new products from Icelandic grain. The guests also enjoyed quality bread from Skagafjörður barley as well as bread for which Skagafjörður flour was used for baking. An enthusiastic grain grower brought a sample of his production, oats, barley and wheat, both whole and ground. Ólafur Reykdal, project manager at Matís, gave a talk, taught the audience and answered questions.
For more information Arnljótur Bjarki Bergsson and Ólafur Reykdal.
On Wednesday 1 June, Vordís Baldursdóttir will hold her master's defense in the field of biotechnology. The defense takes place at 10:00 and will be in room M101 in Sólborg.
Master's thesis at the Faculty of Natural Resources, School of Business and Science, University of Akureyri
On Wednesday 1 June, Vordís Baldursdóttir will hold her master's defense in the field of biotechnology. The defense takes place at 10:00 and will be in room M101 in Sólborg. Vordís' project is entitled: "Occurrence of different persistent organic pollutants in Atlantic cod (Gadus morhua L.) in Icelandic waters”.
Vordís' project was a joint project of Matís ohf., The University of Iceland and the University of Akureyri.
The project was part of the project, "Let's take a closer look at the Yellow from fishing in the stomach - a study of factors that affect the value of cod catches", Which was funded by the AVS Fisheries Research Fund. Vordís' master's program was also funded by Matís ohf. and BYR Sparisjóður.
In the dissertation, Vordís discusses persistent organic pollutants in Icelandic cod. The amount and variability of persistent organic pollutants were examined and whether factors such as gender, age, puberty, fishing season and season affect the amount of the substances. Also whether the measurement methods that have been developed on the equipment of Matís ohf. in Akureyri for the measurement of persistent organic pollutants in fish products would be comparable to the methods used elsewhere. Some persistent organic pollutants were measured in the flesh of 64 cod and 38 of them in the liver. A small amount of persistent organic pollutants was detected in the cod. The amount measured in the liver was approx. 300 times more than in meat, but the substances follow the fat and the cod muscle is very low in fat. The measurement method used is perfectly comparable to the methods used elsewhere, and the method also seems to be useful for detecting the same substances in chicken.
Vordís Baldursdóttir completed a bachelor's (B.Sc) degree in biotechnology from the University of Akureyri in 2008 and started working as a specialist at Matís ohf. in the spring of 2010. She has been working on her research and dissertation for the past three years.
Main supervisor was Dr. Kristín Ólafsdóttir, Head of the Toxicology Department of the Laboratory of Pharmacology and Toxicology at the University of Iceland.
Co-supervisors were Dr. Rannveig Björnsdóttir, Associate Professor at the University of Akureyri and Director of Matís ohf. as well as Dr. Helga Gunnlaugsdóttir, director of Matís ohf. and Dr. Hrönn Ólína Jörundsdóttir, project manager of Matís ohf., Who were also the project supervisors.
Opponent is Dr. Stefán Einarsson, expert on climate and global pollution at the Ministry for the Environment. Stefán has, among other things, worked on the development of methods for the analysis of persistent organic pollutants and participated in international co-operation regarding the Stockholm Convention on Persistent Organic Pollutants, among other things in drafting guidelines on the best available technology to limit the release of persistent organic pollutants into the environment.