The genus Borrelia is a widespread, pathogenic pest and the causative of among others borreliosis or Lyme disease. The vector for the bacteria is the hard tick, Ixodes ricinus and the infection is transferred through a bite. Untreated, Borrelia may cause arthritis, heart damage or neuroborreliosis. Infection is made possible through different strategies for avoiding the body?s complement system.

The aim of this study was to see if an increased amount of gas could be seen in the small bowel of cats subjected to trauma and if measuring the amount of gas could be of any use in the clinical evaluation of the patient. When the peristaltic waves in the small bowel decreases due to neurological damage or chock the microorganisms of the gut grow in number and possibly produce more gas and toxins. When the cat is stressed it can swallow more air then usual, and the air that is in solution with the chyme in the lumen of the gut separates from the ingesta. When the bowel isn?t moving it becomes easier for bacteria and toxins to penetrate the wall of the gut, and then get access to the bloodstream.

In Sweden, all milk needs to be pasteurized. Unpasteurized milk [ OPM ] may only be sold in a smaller scale directly from the farmer to the consumer. The law was introduced in 1939, to prevent tuberculosis, which poses no threat today. There are other reasons, such as keepability and risk of pathogenic bacteria, why milk is pasteurized. Despite these risks, many consume OPM.

Infection with intestinal parasites can in many cases be the reason for decreased performance or production. The gastro-intestinal nematode, Ostertagia ostertagi, and the lungworm, Dictyocaulus viviparus, are the most pathogenic nematodes of cattle and severe infection can lead to death. They have both a direct lifecycle and on the pasture the parasites spread as freeliving worms. The parasites are mainly a problem for the first season grazers. They have not developed immunity against the parasites and are therefor more sensitive to parasite infections.

Background: Mastitis in dairy cattle is a common ailment worldwide. A cause of mastitis can be bacteria such as Escherichia coli. Mastitis is not a deadly ailment and sometimes the dairy cows show no symptoms but if certain virulence genes are present in the bacteria that cause the mastitis, the bacteria can be transmitted to humans and cause severe diseases. The potential presence of enterohemorrhagic Escherichia coli (EHEC) in particular would be a major concern for human health.Aim: The aim for this study was to analyze the presence of virulence genes known to be present in E.coli strains isolated from dairy cows with mastitis in Sweden.Method: A Qiagen BIO ROBOT EZ1 was used to purify DNA from 90 bacterial cultures. A panel of virulence genes were amplified and biotinylated from the purified DNA by PCR and an E.coli based DNA microarray was used to detect presumed virulence genes in E.coli.Result: There were no samples that had all the genes traditionally used to classify E.coli as EHEC or potential EHEC.

The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. The results showed that the weak proteolytic activity of L. reuteri could be compensated for by supplementation with 1% casamino acids or 5% MRS broth. Furthermore, a decrease in growth and acidification rate could be seen when using yoghurt culture or Lactobacillus delbrueckii as adjunct cultures.

Förekomsten av sjukdomen kolibacillos har ökat inom besättningar med värphöns. Utbrott av sjukdomen orsakar ekonomiska förluster inom alla produktionsgrenar av fjäderfä. Ett samband kan ses mellan ökningen av antalet kolibacillos-utbrott och den ökade andelen frigående besättningar. Flertalet parametrar i hönsens omgivande stallmiljö inverkar på känsligheten för infektion. Producenten bör lägga vikt vid att kontrollera ventilationen i stallet för att hålla kontroll på ammoniak, damm, luftflöden, luftfuktighet och temperatur, vilka samtliga inverkar på spridningen och infektionspotentialen hos sjukdomsframkallande sk.

The purpose of this report was to investigate how the abiotic factors (temperature, pH, nutrients, oxygen levels and water content) would affect the decomposition of oil-contaminated soil and how a variance in structured soil would affect the decomposition-rate. A minor field-study was made and soil where structured in five different ways (one was a default pile and was used as a reference). The study took place over 137 days and three samples were taken (start, middle, end) and analyzed for aromatic and aliphatic compounds. The result of this study shows that there is a significant difference between all methods for the aliphatic compounds and no significant difference for the aromatic compounds. The abiotic factors that affect decomposition vary from organism to organism, depending on what type of environment it will function the best.

To achieve the Government's milestones for 2018, which means that 50 % of food waste shall be separated from household waste and undergo biological treatment (composting or anaerobic digestion).   Hultsfred, Högsby and Vimmerby are three adjacent municipalities of Kalmar, county Småland. During 2012 and 2013 analyzes were performed on their household waste to determine its composition. The household waste is currently collected in one fraction. The work, examines how much food waste the household waste contains. From the amount of food waste, the biogas potential is examined - how much food waste biogas generates and how much energy it corresponds to.   Food waste is broken down by microorganisms under anaerobic conditions (anaerobic digestion) in a biogas plant.

Yeast and Clostridia is a problem in silage for farmers as contaminated silage may result in poor animal health and milk quality. Clostridia can produce toxins that, when consumed, acts as neurotoxins, it may also cause blown cheeses if the Clostridia contaminates milk. The purpose of this study was to investigate the cause, effect and interaction of yeasts and Clostridia in silage. Clostridia are microorganisms which are strictly anaerobic and consume carbohydrates and protein in the silage. Yeast is a fungus that is facultative aerobic and feed on carbohydrates in the silage.

Hälsa är ett begrepp som har avsaknad av en bestämd definition. Det finns flertalet erkända definitioner såsom WHO:s men det finns även de definitioner som skapats av den enskilda individen. De flesta definitioner som finns kring och om hälsa har sitt ursprung i den fysiska aktivitetens värld, än dock menar flera personer att om hälsa enbart skall ses som god utifrån den fysiska aktiviteten så blir begreppet hälsa inte särskilt innehållsrikt. Syftet med studien var att undersöka hur lärarna ser på begreppet hälsa. Enligt bakgrund och tidigare forskning så är hälsa ett personligt och svårdefinierat begrepp, vilket de sex lärare som intervjuades i denna kvalitativa studie bekräftade.

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 paper evaluates the prospects for utilizing aquaculture effluents as a nutrient source in organic hydroponic, as is the case in aquaponics. The development of organic hydroponics is dependent on replacing synthetic fertilizers with organically derived nutrients, such as those found in aquaculture effluents. Also, in hydroponic cultivation the establishment of a plant pathogen suppressive micro flora is part of the plant protection strategy. Therefore, both nutritional and microbial qualities of aquaculture water and organic hydroponic nutri-ent solution were analyzed and compared. Results showed both aquaculture water and or-ganic hydroponic solution to be deficient in a number of essential elements, although or-ganic hydroponic solution was closer to recommendations.

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.