The European bison is a species which is no longer present in the wild fauna of Sweden. Reintroduction has been proposed in several different forums. Reintroduction is an attempt to reestablish a viable population of a species in an area to which it is native. To make such an operation successful in the long run it is essential to know the attitudes of the stakeholders involved. This study has sensed the attitudes towards reintroduction of European bison to Sweden.

This study was carried out at the Swedish University of Agricultural Sciences, Dept. of Agricultural Research for Northern Sweden. The aim of the study was to determine how plant species richness and diversity influence the nitrogen pools and nitrogen fluxes in the soil. Plant and soil samples from a biodiversity experiment in grasslands were used. Thirty plots with 12 grassland plant species (legumes, grasses, and non-legume herbs), combined from 1-12 species were investigated.

The wood-living beetle Ceruchus chrysomelinus is a rare species connected to natural forests. In Sweden, it is red-listed as endangered (EN) and an action plan for its preservation has been done by the Swedish Environmental Protection Agency. In this work I have therefore investigated how a translocation of the species succeeded after 17 years. I aimed to study the species dispersal biology, its substrate preferences and the supply of suitable wood on this site. The study was performed during 2012 in Pansaruddens nature reserve close to Uppsala in Sweden, which is a spruce dominated forest.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Cultural relict plant species from the Nordic countries have been collected by the Nordic Genetic Resource Center (NordGen) for the purpose of conservation. To ensure high seed vitality in store, regular germination tests need to be conducted. It is important to get a correct viability status, but the knowledge of seed dormancy in the cultural relict plants is often poor. The objective of this study was to investigate how seed dormancy is affected by cold stratification. The study includes 31 accessions from 28 species with the purpose of establishing germination protocols.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

This report concerns the for Sweden foreign tree species hybrid larch, hybrid aspen and poplar, and focuses on the area Kalmar and Mönsterås municipalities. The report shows that there are not only advantages with these species. The larch, the most common of the alien tree species has the greatest problems due to that its timber is difficult to sell in the area but also the Larch´s poor pulp quality and is more likely to be damaged by wildlife than the spruce is. Hybrid Aspen is much easier to sell and is used like regular aspen for match wood and textile pulp. Its disadvantage is the high cost for plants and to prevent damage from wildlife.

Since the first wolf was taken as a companion animal a lot have happened with the biology of these animals. Is it possible that changes in the gut microbiota of the domestic dog are involved in the increasing numbers of animals with gastrointestinal disorders? Probiotics have been proven to promote the immune system of dogs by increasing concentrations of neutrophils and monocytes, decreasing the fragility of erythrocytes and increasing the serum IgG concentrations. Probiotics have also been shown to improve the fecal consistency, fecal dry matter and defecation frequency of dogs. The aim of this study was to find out if the bacterial counts in the gut of dogs differed from the gut of wolves, with the focus on lactobacilli.

To differentiate between bones from sheep (Ovis aries) and bones from of goats (Capra hircus) is a long lasting challenge for zoologists, archaeozoologists and osteologists. Especially considering archaeological remains which are often found fractured and poorly preserved due to taphonomic processes. Zeder & Pilaar?s (2010) and Zeder & Lapham?s (2010) methods of species differentiation has shown promising results when used on bones from modern sheeps and goats. This paper aims to evaluate these methods by exerting them on excavated bones from kv.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.