5 research outputs found

    Estimating seabed pressure from demersal trawls, seines, and dredges based on gear design and dimensions

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    This study assesses the seabed pressure of towed fishing gears and models the physical impact (area and depth of seabed penetration) from trip-based information of vessel size, gear type, and catch. Traditionally fishing pressures are calculated top-down by making use of large-scale statistics such as logbook data. Here, we take a different approach starting from the gear itself (design and dimensions) to estimate the physical interactions with the seabed at the level of the individual fishing operation. We defined 14 distinct towed gear groups in European waters (eight otter trawl groups, three beam trawl groups, two demersal seine groups, and one dredge group), for which we established gear “footprints”. The footprint of a gear is defined as the relative contribution from individual larger gear components, such as trawl doors, sweeps, and groundgear, to the total area and severity of the gear's impact. An industry-based survey covering 13 countries provided the basis for estimating the relative impact-area contributions from individual gear components, whereas sediment penetration was estimated based on a literature review. For each gear group, a vessel size–gear size relationship was estimated to enable the prediction of gear footprint area and sediment penetration from vessel size. Application of these relationships with average vessel sizes and towing speeds provided hourly swept-area estimates by métier. Scottish seining has the largest overall gear footprint of ∼1.6 km2 h−1 of which 0.08 km2 has an impact at the subsurface level (sediment penetration ≥ 2 cm). Beam trawling for flatfish ranks low when comparing overall footprint size/hour but ranks substantially higher when comparing only impact at the subsurface level (0.19 km2h−1). These results have substantial implications for the definition, estimation, and monitoring of fishing pressure indicators, which are discussed in the context of an ecosystem approach to fisheries managemen

    Mol Ecol

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    Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting and ever-changing ecological niches. The yeast Brettanomyces bruxellensis is a good example of organism facing anthropogenic-driven selective pressures. It is associated with fermentation processes in which it can be considered either as a spoiler (e.g., winemaking, bioethanol production) or as a beneficial microorganism (e.g., production of specific beers, kombucha). In addition to its industrial interests, noteworthy parallels and dichotomies with Saccharomyces cerevisiae propelled B. bruxellensis as a valuable complementary yeast model. In this review, we emphasize that the broad genetic and phenotypic diversity of this species is only beginning to be uncovered. Population genomic studies have revealed the coexistence of auto- and allotriploidization events with different evolutionary outcomes. The different diploid, autotriploid and allotriploid subpopulations are associated with specific fermented processes, suggesting independent adaptation events to anthropized environments. Phenotypically, B. bruxellensis is renowned for its ability to metabolize a wide variety of carbon and nitrogen sources, which may explain its ability to colonize already fermented environments showing low-nutrient contents. Several traits of interest could be related to adaptation to human activities (e.g., nitrate metabolization in bioethanol production, resistance to sulphite treatments in winemaking). However, phenotypic traits are insufficiently studied in view of the great genomic diversity of the species. Future work will have to take into account strains of varied substrates, geographical origins as well as displaying different ploidy levels to improve our understanding of an anthropized yeast's phenotypic landscape.Approche multi-échelle de l'adaptation de la levure Brettanomyces bruxellensis aux procédés fermentaire
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