The aim of this study was to establish knowledge about the most suitable substrate for cultivating different kinds of anaerobic beer spoilage bacteria in the brewing industry. During the study, two other aspects were investigated; if the sample volume affects the results and which anaerobic beer spoilage bacteria are present in the micro flora at the brewery. The method used was standard cultivation with four different substrates; Universal Beer Agar, Nachweismedium Bierschädliche Bakterien, Raka Ray and VLB S7-S. During the identification of bacteria in the micro flora, a method using PCR was used. None of the substrates showed a significant advantage over the others.

The aim of this study was to isolate and identify Lactobacillus species indigenous to the gastrointestinal microflora of Swedish horses. These lactobacilli are to be used as probiotic candidates in research concerning antibiotic-associated diarrhoea in horses. Eight horses, age 6-10 years, were selected from a riding school for collection of faeces samples. Man Rogosa Sharp medium and gram staining were used for the selection of supposed lactobacilli. We could identify 33 isolates of supposed lactobacilli. With the use of API tests 22 of these 33 isolates could be identified.

Halten näringsämnen i livsmedel varierar bland annat med tillagningsmetod, lagringstid och lagringsförhållanden, som exponering för ljus och syre. Oklarheter finns för mikrovågors inverkan på näringsämnen och framförallt på vitamin B12. Eftersom många äldre drabbas av brist på vitamin B12, är detta av intresse eftersom många hemmaboende äldre människor får hemleverans av färdiga matportioner som är avsedda att värmas, ofta i mikrovågsugn. Syftet med studien var att kunna ge en indikation på om uppvärmning genom mikrovågor påverkar halten vitamin B12 i färdiga kylda måltider. Detta gjordes genom litteratursammanställning om vitamin B12 och mikrovågar samt genom bioassay med Lactobacillus delbrueckii.

Iron deficiency is one of the most frequent micronutrient deficiencies around the world. Low iron bioavailability simultaneously with a high iron requirement is a high risk factor for developing iron deficiency. Probiotics are microorganisms that confer a health benefit on the host. Prebiotics are oligosaccharides which provide a health benefit on the host due to a positive modulation of the microflora in the gut. The aim of this paper is to evaluate if there is a connection between pro-and/or prebiotics and iron bioavailability.