Photosynthetic Conversion of CO2 Into Pinene Using Engineered Synechococcus sp. PCC 7002

Metabolic engineering of cyanobacteria has received much attention as a sustainable strategy to convert CO2 to various longer carbon chain fuels. Pinene has become increasingly attractive since pinene dimers contain high volumetric energy and have been proposed to act as potential aircraft fuels. However, cyanobacteria cannot directly convert geranyl pyrophosphate into pinene due to the lack of endogenous pinene synthase. Herein, we integrated the gene encoding Abies grandis pinene synthase into the model cyanobacterium Synechococcus sp. PCC 7002 through homologous recombination. The genetically modified cyanobacteria achieved a pinene titer of 1.525 ± 0.l45 mg L−1 in the lab-scale tube photobioreactor with CO2 aeration. Specifically, the results showed a mixture of α- and β-pinene (∼33:67 ratio). The ratio of β-pinene in the product was significantly increased compared with that previously reported in the engineered Escherichia coli. Furthermore, we investigated the photoautotrophic growth performances of Synechococcus overlaid with different concentrations of dodecane. The work demonstrates that the engineered Synechococcus is a suitable potential platform for β-pinene production.

Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.

Effects of fuel morphology on ember generation characteristics at the tree scale

This work reports characteristics of embers generated by torching trees and seeks to identify the important physical and biological factors involved. The size of embers, number flux and propensity to ignite spot fires (i.e. number flux of ‘hot’ embers) are reported for several tree species under different combinations of number (one, three or five) and moisture content (11–193%). Douglas-fir (Pseudotsuga menziesii), grand fir (Abies grandis), western juniper (Juniperus occidentalis) and ponderosa pine (Pinus ponderosa) trees were evaluated. Embers were collected on an array of fire-resistant fabric panels and trays filled with water. Douglas-fir trees generated the highest average ember flux per kilogram of mass loss during torching, whereas grand fir trees generated the highest ‘hot’ ember flux per kilogram of mass loss. Western juniper produced the largest fraction of ‘hot’ embers, with ~30% of the embers generated being hot enough to leave char marks. In contrast, only 6% of the embers generated by ponderosa pine were hot enough to leave char marks. Results from this study can be used to help understand the propensity of different species of tree to produce embers and the portion of embers that may be hot enough to start a spot fire.

Silviculture, production potential and ecological effects of Grand fir (Abies grandis/Douglas ex D. Don/Lindl.) in the Czech Republic – review

The grand fir (Abies grandis/Douglas ex D. Don/Lindl.) is a promising species with a high potential to fulfil many forest functions, mainly production, site improvement and landscaping functions. The aim of the presented study is to summarise the research results concerning the silviculture of this species, production capacity and environmental effects in the conditions of the Czech Republic. Despite its relatively small reduced area, which was 1,208.59 ha in 2013 (http://eagri.cz), Grand fir shows quite high potential of producing timber convenient for specific purposes, and has a favourable effect on forest soils. At specific favourable sites it is superior also to Douglas-fir. It has a considerable potential for ornamental purposes and as a Christmas tree. Basic knowledge for its successful cultivation is available.

Dynamics of frost resistance in various provenances of Abies grandis Lindl.

The frost resistance of one year old needles and shoots of <em>Abies grandis</em> (seven provenances) and <em>Abies alba</em> (one provenance) was determined using Dexter's method since early autumn till late spring (September-May). Material was collected from trees over ten year old, planted in Beskid Sądecki Range near Krynica, 800 m above sea level. In this study it was found, that in early autumn (September) <em>A. grandis</em> develops weaker frost hardiness than <em>Abies alba</em>. In the late autumn and in winter, provenances coming from region II (according to Müller), and especially provenance 12016, are equal in respect to frost hardiness of shoots and needles to <em>Abies alba</em>. Among the provenances from Müller's region I exceptional frost hardiness is displayed by provenance 12005, which is also characterized by fast growth. In spring, <em>Abies alba</em> flushes earlier than <em>A. grandis</em>, which makes it more susceptible to late frosts.