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.
2026
Authors
Karen Ane Frøyland SkjennumAbstract
The widespread use of per- and polyfluorinated substances (PFAS) over the past several decades has resulted in extensive soil contamination. Soil serves as a significant reservoir and a potential long-term source of PFAS. While the high stability and persistence of PFAS facilitates accumulation in soil, some PFAS, such as several perfluoroalkyl acids (PFAAs), exhibit relatively high mobility allowing them to leach into the surrounding environment and possibly travel long distances. Remediation of contaminated sites is necessary to avoid severe environmental and human impacts. Soil stabilization represents a non-destructive soil remediation method which involves incorporation of binding materials (sorbents) into the contaminated soil to reduce contaminant leaching and bioavailability.
Abstract
No abstract has been registered
Authors
Sailee P. Sakhalkar Nico Blüthgen Laura A. Burkle Paul CaraDonna Bo Dalsgaard Carsten F. Dormann Christopher N. Kaiser-Bunbury Tiffany M. Knight Jeff Ollerton Julian Resasco Matthias Schleuning Diego P. Vázquez Rita N. Afagwu Ruben Alarcón Felipe W. Amorim Marsal D. Amorim Dominik Anýž Blanca Arroyo-Correa Maddi Artamendi Zeynep Atalay Justin A. Bain Katherine C. R. Baldock Gavin Ballantyne Caio S. Ballarin Behnaz Balmaki Michael Bartoš Vasuki Belavadi Paolo Biella Anne D. Bjorkman João Paulo Raimundo Borges Jordi Bosch Camila Bosenbecker Stephane Boyer Karin T. Burghardt Edson Cardona Quebin Bosbely Casiá-Ajché Anthony M. T. Castagna Ferhat Celep Melanie N. Chisté Yann Clough James M. Cook Liam P. Crowther Fabiana D. Reis Luis P. da Silva Wesley Dáttilo Valeska De Cárdenas Joan Díaz-Calafat Lynn V. Dicks Rye Dickson Marion L. Donald Lee A. Dyer Fairo F. Dzekashu Natalia Escobedo Kenefic Tom M. Fayle Laura L. Figueroa Jan Filip Raúl García-Camacho Amy-Marie Gilpin Luis Giménez-Benavides Ingrid N. Gomes Heather Grab Ingo Grass Travis J. Guy Veronica Hederström Carlos Hernández-Castellano Sandra Hervías-Parejo Andrea Holzschuh Sebastian Hopfenmüller José M. Iriondo Štěpán Janeček Jana Jersáková Shalene Jha Aphrodite Kantsa Tamar Keasar Liam Kendall Yannick Klomberg Ishmeal N. Kobe Theresia Krausl Patricia Landaverde Carlos Lara-Romero H. Michael G. Lattorff Felipe Librán-Embid Tial C. Ling Sissi Lozada-Gobilard Francis Ewome Luma Pedro Luna Ludmilla M. S. Aguiar Ana Carolina Pereira Machado Isabel C. Machado Ainhoa Magrach Fabienne Maihoff Gabriel Marcacci Carlos Martínez-Núñez Pietro K. Maruyama Natsuki Matsubara Maggie Mayberry Marco A. R. Mello Ugo Mendes Diniz Marcos Méndez Jan E. J. Mertens Rubén Milla Javier Morente-López Tarcila L. Nadia Georgios Nakas Anders Nielsen Alon Ornai Sergio Osorio-Canadas Wilhelm H. A. Osterman Todd M. Palmer Theodora Petanidou Christian W. W. Pirk Kit S. Prendergast Richard Primack Luis M. Primo Marina Querejeta Zelma Quirino André Rodrigo Rech Sara Reverté Pedro J. Rey Léo C. Rocha-Filho Anselm Rodrigo Domínguez Masoud A. Rostami Avery L. Russell Silvia Santamaría Francisco A. R. Santos Takehiro Sasaki Manu E. Saunders Victor H. D. Silva Michael P. Simanonok Antigoni Sounapoglou Ingolf Steffan-Dewenter Sam Tarrant Rubén Torices Anna Traveset Teja Tscharntke Guillermo Uceda-Gómez Katherine R. Urban-Mead Casper J. van der Kooi Catrin Westphal Abdullahi Yusuf Robert TropekAbstract
No abstract has been registered
Authors
Michael Dondrup Atle Ove Martinussen Lisa Karine Haugland Jonas Brandenburg Oya Inanli Abdelhameed Elameen David Dolan Sushma Nagaraja Grellscheid Snorre B Hagen Hannes Schroeder Tor Myking Hans Geir EikenEditors
Tal DaganAbstract
Abstract The use of Saccharomyces cerevisiae to ferment alcoholic beverages is an ancient tradition, with genetic evidence indicating origins in Neolithic Asia, although the domestication process of the species is not fully understood. Kveik is a group of traditional yeasts used in farmhouse brewing in western Norway preserved through generations of rural brewing practice. While recent studies have highlighted the distinctiveness of kveik, its precise phylogenetic position, genetic diversity, and domestication history remain unclear. We performed whole-genome sequencing on 64 isolates from 25 traditional brewing cultures from Western Norway selected using cultural heritage criteria and generated telomere-to-telomere assemblies for selected strains. Phylogenomic and population genetic analyses reveal that kveik strains form a paraphyletic and early-diverging group with respect to other domesticated S. cerevisiae strains. Most strains exhibit low diversity among isolates from the same brewing culture, strong geographic clustering, and little evidence of gene flow or admixture. Mitochondrial genomes and Ty1 retrotransposon profiles corroborate this distinct lineage history. We further show that previously reported signals of gene flow between kveik and Asian fermentation strains are likely artifacts caused by population structure and selection. Divergence time estimates suggest that the common ancestor of beer, kveik, and other liquid-phase fermenting strains originated from ancestral populations 4,000 to 8,000 years ago. Our genomic resource sheds light on yeast evolution and domestication. Kveik likely comprises some of the oldest domesticated lineages in continuous use until today, connecting intangible cultural heritage to an early genetic origin.
Authors
Marta Benito Garzón Mathilde Agro Eduardo Vicente Marion Carme Benjamin Dencausse Aurelien Kohler Alin-Mădălin Alexandru Camilla Avanzi Francesca Bagnoli Mariya Belovarska Natalija Dovč Bruno Fady Santiago César González-Martínez Jon Kehlet Hansen Marija Kravanja Johan Kroon Francisco Lario Maurizio Marchi Georgeta Mihai Brigitte Musch Tor Myking Jørgen Ødegaard Andrea Piotti Mehdi Pringarbe Christian Rellstab Thomas Sim Gregor Skoberne Emanuel Stoica Jan Stejskal Kathrin Streit Mari Mette Tollefsrud Astor Torano Enno Uhl Marcela Van Loo Marjana WestergrenAbstract
Abstract Key message This dataset reports translocation experiments on 15,774 seeds from 43 populations of Abies alba Mill., Acer pseudoplatanus L., Fagus sylvatica L., Quercus petraea (Matt.) Liebl., Quercus pubescens Willd., and Quercus suber L. It informs ecological and evolutionary processes in early tree stages. Dataset access at https://doi.org/10.5281/zenodo.22043408 and metadata accessible at https://metadata-afs.nancy.inra.fr/geonetwork/srv/fre/catalog.search#/metadata/15a31f1d-6658-4264-abed-67b5664b9c12 .
Abstract
No abstract has been registered
Abstract
Presentation of SUSWECO-project to an international consortium—partners in EU project AGROSOIL.
Abstract
Krzysztof Kusnierek presenterte Senter for presisjonsjordbruk, med vekt på sensorteknologi, drone- og satellittbasert kartlegging, presisjonsgjødsling og datadrevne beslutningsstøtteverktøy i kornproduksjon. Tomasz Woznicki presenterte substrat og bærforskningen ved NIBIO Apelsvoll.
Authors
Urban Cesnic Ingunn Øvsthus Mitja Martelanc Adrian Hermes Diana A. Martin-Rojas Guillaume Antalick Branka Mozetič Vodopivec Lorena ButinarAbstract
This study investigates the role of native yeasts in shaping cider aroma and composition, focusing on strains isolated from the Hardanger region (Norway). A total of 40 Saccharomyces and nonSaccharomyces strains were selected from 372 identified isolates and evaluated in small-scale fermentations of Aroma apple juice at 15°C. Fermentations were comprehensively characterized using HPLC–UV/RI and HS-SPME-GC-MS, targeting sugars, organic acids, amino acids (AAs), biogenic amines (BAs), and volatile organic compounds (VOCs). Multivariate analysis revealed pronounced, strain dependent metabolic diversity in both yeast groups. Saccharomyces cerevisiae and Saccharomyces uvarum strains exhibited distinct volatile profiles, with ester production emerging as the main driver of differentiation, while C6 alcohols and volatile phenols also contributed to strain discrimination, likely reflecting differences in yeastmediated transformation of fruit-derived precursors during fermentation. Non-Saccharomycesstrains formed four clusters corresponding to high ester- and volatile phenol-producing strains, acetate esterand acetic acid-associated metabolism, mixed metabolic profiles, and low-activity phenotypes. To further evaluate selected candidates, S. uvarum 2402 and Pichia kluyveri 2011 – representing clusters with high contents of ethyl esters, C6 alcohols and volatile phenols (S. uvarum 2402) or high ethyl and acetate ester production (P. kluyveri 2011) – were tested in lab-scale fermentations with Aroma apple juice, with a commercial S. cerevisiae strain as a control. Fermentations were carried out at 15°C without nitrogen addition and with diammonium phosphate supplementation to reach approximately 150 mg/L yeast-assimilable nitrogen, and ciders were analysed using the same HPLC–UV/RI and HS-SPME-GC-MS methods to quantify non-volatiles and volatiles. S. uvarum showed high fermentative efficiency and elevated VOC production with increased levels of key fruity esters (notably ethyl butyrate, ethyl octanoate, ethyl decanoate) and contributing floral compounds such as 2-phenylethanol. P. kluyveri enhanced the concentration of fruity ethyl and acetate esters in sequential fermentation with S. uvarum, and nitrogen supplementation further enhanced ester production. Additionally, sensory analysis was performed using quantitative descriptive profiling to evaluate the influence of yeast and nitrogen supplementation on cider aroma, with S. uvarum ciders perceived as more fruity and fresh apple, and P. kluyveri/S. uvarum sequential fermentations showing the most intense fruity and pear-like aromas, particularly under nitrogen supplementation. Overall, native Saccharomyces and non-Saccharomyces yeasts from Hardanger exhibit distinct and complementary metabolic traits that can be exploited to modulate cider aroma, particularly in mixed or sequential fermentations combined with optimized nitrogen managemen
Authors
Ingunn Øvsthus Tatjana Radovanović Vukajlović Mitja Martelanc Guillaume Antalick Lorena Butinar Adrian Hermes Benedikt Tobias Grein Mats Carlehög Branka Mozetič VodopivecAbstract
Cider quality is strongly influenced by both the apple raw material and the fermentation microbiota, yet systematic data on yeast–cultivar interactions under Nordic conditions remains limited. In this study, we conducted a screening experiment to assess how combinations of eight commercial Saccharomyces cerevisiae strains and five apple cultivars shape the chemical and sensory characteristics of cider. Single‑cultivar juices were fermented with each of the eight S. cerevisiae strains under standardized conditions to isolate the respective contributions of yeast strain and cultivar. Chemical composition was characterised by analyses of key fermentation parameters and volatile aroma compounds, while sensory quality was evaluated by a trained panel focusing on aroma and flavour profile. Both yeast strain and apple cultivar exerted marked effects on cider composition and sensory expression, with clear yeast–cultivar interaction patterns. Certain strains enhanced cultivar‑specific aroma characteristics, while others contributed more strongly to fermentation‑derived notes and mouthfeel. Differences in volatile composition were closely associated with sensory outcomes. This screening highlights the importance of tailoring yeast selection to the apple cultivar in order to optimize cider style and quality. The findings provide a basis for targeted strain choice and the development of differentiated cider products, particularly relevant for cool climate and emerging cider regions