, Business Administration, Economics,related field, and at least 6 years’ experience or equivalent combination of education and experience.
Experience or knowledge in conservation issues and related elements to agriculture and ranching practices.
Experience working with sustainable sourcing and supply chains in the agricultural sector and solid understanding of the key sustainability challenges as they relate to agricultural markets and supply chains.
Experience collaborating on multiple projects.
To apply for job ID 52202, submit your materials online by using the Apply Now button at https://careers.nature.org/ by 11:59 PM EST on October 6th. Need help applying? Visit our recruitment page or contact applyhelp@tnc.org.<filename>src/__tests__/order-by-descending.spec.ts
import { Person } from './_';
import { curray } from '../../src/index';

describe('orderByDescending', () => {
    beforeEach(() => {
        curray();
    });

    it('returns a sorted array', () => {
        const list = [4, 5, 6, 3, 2, 1];
        const expected = [6, 5, 4, 3, 2, 1];

        const result = list.orderByDescending(m => m);

        expect(result[0]).toBe(expected[0]);
        expect(result[1]).toBe(expected[1]);
        expect(result[2]).toBe(expected[2]);
        expect(result[3]).toBe(expected[3]);
        expect(result[4]).toBe(expected[4]);
        expect(result[5]).toBe(expected[5]);
    });

    it('returns a sorted array with a predicate', () => {
        const people: Person[] = [
            { Age: 25, Name: 'Alice' },
            { Age: 15, Name: 'Cathy' },
            { Age: 50, Name: 'Bob' }
        ];

        const expected: Person[] = [
            { Age: 50, Name: 'Bob' },
            { Age: 25, Name: 'Alice' },
            { Age: 15, Name: 'Cathy' }
        ];

        const result = people.orderByDescending(m => m.Age);

        expect(result[0]).toEqual(expected[0]);
        expect(result[1]).toEqual(expected[1]);
        expect(result[2]).toEqual(expected[2]);
    });
});
Jviation is pleased to announce the 2016 inductees of the company’s Associates Program. “Induction into Jviation’s Associates Program is awarded to employees who demonstrate a high-level of professionalism and leadership, and who contribute to the overall success of the organization,” said Jim Trott, Jviation President. “We feel it is important to acknowledge our employees for their contributions and loyalty to the company, and recognize that Jviation’s success is a direct result of our employees’ integrity and dedication to exceptional client service.”
The 2016 Associates Program inductees are:
- Andy Remstad, Architect/Project Manager, Associate
- Alex Nodich, Project Manager, Associate
- Ryan Lorton, Project Manager, Associate
These three individuals will join the current members of the Associates Program which include:
- Ben Gonzales, Engineering Manager, Associate Principal
- Mark Lovato, Engineering Manager, Associate Principal
- Jason Virzi, Engineering Manager, Associate Principal
- Jennifer Newpower, Marketing Manager, Associate Principal
- Joe Pestka, Senior Program Manager, Associate Principal
- Hilary Fletcher, Director of Community and Governmental Affairs, Senior Associate
- Paul Fiore, Deputy Project Manager, Senior Associate
- Chris Giessing, Quality Control Manager, Senior Associate
- Mike Quinn, Construction Manager, Senior Associate
- Jon Weeks, Project Manager, AssociateAn assessment of serial co-cultivation approach for generating novel Zymomonas mobilis strains

Objective The alphaproteobacterium Zymomonas mobilis is an efficient ethanol producer, and Z. mobilis-based biorefinery shows great potential for biofuel production. Serial co-cultivation is an emerging approach that promotes inter-species interactions which can improve or rewire the metabolic features in industrially useful microorganisms by inducing frequent mutations. We applied this method to assess if it improves or rewires the desirable physiological features of Z. mobilis, especially ethanol production. Results We performed serial co-culture of Z. mobilis with the baker’s yeast, Saccharomyces cerevisiae. We observed filamentation of Z. mobilis cells in the co-culture, indicating that the Z. mobilis cells were exposed to stress due to the presence of a competitor. After 50 times of serial transfers, we characterized the generated Z. mobilis strains, showing that long term co-culture did not drive significant changes in either the growth or profile of excreted metabolites in the generated strains. In line with this, whole genome sequencing of the generated Z. mobilis strains revealed only minor genetic variations from the parental strain. 50 generations of Z. mobilis monoculture did not induce morphological changes or any significant genetic variations. The result indicates that the method needs to be carefully optimized for Z. mobilis strain improvement.


Introduction
The alphaproteobacterium Z. mobilis is the best bacterial ethanol producer endowed with unique physiological features [1]. Therefore, Z. mobilis based-biorefinery is a promising biofuel production system at an industrial scale [2]. Despite its efficient ethanol production capacity, there are challenges in employing Z. mobilis as a biocatalyst. For example, Z. mobilis consumes a limited range of feedstock as substrate [2]. It is also known to be sensitive to certain abiotic stress, such as acetic acid toxicity [2,3]. Yet, recent advances in Z. mobilis metabolic engineering have overcome these drawbacks, advancing its potential use for environmentally-friendly biorefining [2,3].
In addition to ethanol production, rewiring metabolic pathways to produce other useful compounds has lately been explored in Z. mobilis [3][4][5][6][7]. This is to utilize and exploit its intrinsic capacity of fast catabolism that comes with small biomass accumulation [1]. Considering that its prolific potential is expanding, a novel approach to engineer or generate desirable Z. mobilis strains should be assessed.
Co-culture based adaptive evolution involves mixing several species in the same culture to stimulate interspecies interactions, this novel and recent approach improves the physiological features of industrially beneficial microorganisms by inducing frequent mutations [8]. For example, serial co-culture of Candida glabrata and Pichia kudriavzevii significantly influenced the growth and fermentation profile of co-evolved strains [9]. The evolved strains conferred altered chemical complexity in produced wine [9]. Zhou et al. showed that long term bacterial-yeast competition induced chromosomal arrangements in the yeast, rendering stress-tolerance, altered metabolism and other physiological features in the yeast Lachancea kluyveri [10]. In addition to promoting mutation, co-culture has also been shown to promote the production of particular metabolites in Streptomyces species, which were otherwise not expressed in pure monoculture [11,12]. Thus, inter-species interaction stimulates expression of cryptic genes. [11][12][13]. Such a response might also bias mutational events if the cryptic genes were continuously expressed during serial co-culture.
In addition to gaining potentially desirable traits, another advantage of the serial co-culture based adaptation method is to shed light on the understanding of basic ecological aspects of species interaction [14,15]. Given that Z. mobilis ecology and its natural habitat is yet rather enigmatic [16], the approach should be worth being examined in this regard as well.
In the present work, we adopted serial co-culture of Z. mobilis mixed with baker's yeast Saccharomyces cerevisiae for strain generation. The aim of study was to see if Z. mobilis changes or rewires its ethanologenic features through competition and interaction with S. cerevisiae through serial co-cultivation.

Method Cultivation
Z. mobilis Zm6 and S. cerevisiae strain CEN.PK113-7D strain were used for adaptive evolution by co-culture. Cells were grown in growth medium containing glucose (20 g/L or 100 g/L), yeast extract (5 g/L), NH 4 SO 4 (1 g/L), KH 2 PO 4 (1 g/L) and MgSO 4 (0.5 g/L). The growth medium was flushed with nitrogen gas prior to culture. The co-culture was grown at 30 °C in a tightly capped test tube with shaking at 200 rpm throughout the study.
For serial co-culture, 10 μL of Zm6 overnight anaerobic culture and S. cerevisiae anaerobic culture were used as starters. The mixed cultures typically spent all nutrients within a day. The fully grown cultures (10 μL) were transferred to fresh identical medium the following day and the co-culture continued. After the transfer was repeated 5 times, we observed that Z. mobilis competes out in the co-culture under the condition, as shown by viable counts of the co-culture. To maintain balanced coculture, we inoculated additional S. cerevisiae overnight culture 40 μL, in addition to 10 μL of previous co-culture, upon each transfer from 6th round.
For Escherichia coli co-culture with Z. mobilis, E. coli strain K12 grown in LB medium under aerobic condition was used as a starter. We started co-culture with mixing 10 μL of fully grown