Uppsats för avläggande av filosofie kandidatexamen i Kulturvård, Landskapsvårdens hantverk, 15 hp, 2015.

Hybrid aspen is a crossbreed between European and North American aspen. It is a fast growing tree species that has shown strong growth in the South of Sweden. The follow-ups that have been made on hybrid aspen stands, have mainly been done on plant material in the South of Sweden. In the North of Sweden, only occasional studies have been made, and the knowledge of Northern hybrid aspen stands is, thus, unsatisfactory.In the South of Norrland, land owners have planted hybrid aspen, but what kind of plants it is, and how well these stands have established, is not ascertained, since data has not been compiled on the subject.The objective of this study is to evaluate practical plantations of hybrid aspen in the South of Norrland regarding height growth, survival and damages. The ambition is to increase the knowledge about practical plantations regarding height growth, survival and damages, and from the conclusions thereof, give recommendations for future establishments of hybrid aspen in the area.For the study, eight hybrid aspen stands in the South of Norrland were localised.

It is well known that dogs often have Helicobacter spp in their stomach. The importance of these bacteria in the development of gastrointestinal disease in dogs is still unknown. In humans, Helicobacter pylori is a causative agent of chronic gastritis and gastric ulcers. In contrast to humans, dogs seldom harbour naturally acquired H. pylori.

Site fidelity, the behaviour of animals to return to areas where they have been before is a common trait in many species. The Scandinavian moose is known to show fidelity to its range, but to what extent, is little known. The landscape in Sweden changes in a predictable and unpredictable way and hence gives the opportunity to test the existence of fidelity. I used the kernel Brownian bridge method to estimate the home ranges of individual moose over consecutive years and estimated the overlap at the home range level. I also used Euclidian distance to look on calving site fidelity.

Common species of freshwater mussels may, like the freshwater pearl mussel (Margaritifera margaritifera) have a drastic decline in number and there is several reasons, like sedimentation, a decline of host fishes, introduction of alien species, nutrition leakages from agriculture and pollutants of medic drugs and poison. Ann Gustavsson made in the year of 2007 a study over rejuventation of freshwater great mussels in nine watersystems and considered that the rejuventation within the populations were all along the line poor. This study orients from her work and points to determine if there is a connection between the poor juventation and pollution of nitrogen and phosphorous from industries and private sanitations. The study was performed with the software program ArcGIS9.2 to take out drainage areas for the concerned habitats and contact was made with the concerned authoritys. When it comes to supervision of private sanitations is it the countys and for industries is it the county administrative board.

The search for antibiotic compounds from the natural environment has been going on for seven decades, ever since penicillin entered the market and antibiotic treatments became routine. The evolutionary pressure put on the pathogenic microorganisms induced a rapid spreading of naturally occurring resistance genes, leaving only the option of finding new antibiotics to treat the resistant pathogens. Microorganisms have been extensively mined for their biosynthetic abilities to produce biologically active compounds. To date, more than 23 000 microbial natural products have been discovered. The Actinomycetales are ubiquitous bacteria that have been used for antibiotic discovery for more than half a century, and over 10 000 natural products have been identified from the order.

Dead wood is important for many species. The amount of coarse dead wood (diameter >10 cm) is much lower in managed forest than in unmanaged forests. Stumps constitute the largest proportion of the volume of coarse dead wood in managed forests. Since stump harvest for biofuel may increase, the amount of dead wood will decrease even more, which may threaten biodiversity. The first aim of this study was to compare the amounts of fine woody debris (FWD, .

The activities of beavers in forested landscapes affect both ecological and economical values. The creation of the dynamic wetland mosaic associated to beaver activities can even improve the quality of water and have been documented as an important landscape engineer affecting the environment for many species. The local office of Sveaskog in Skinnskatteberg is responsible for the management of large areas of the forests in the County of Västmanland. In this area one of several company?s goals are to create ten new wetlands in their own forests as a part of cooperation with the Swedish bird society and Swedish wetland association.

In 1994 a new Forestry Act was accepted in Sweden. One of its aims was to raise the consideration for preservation of biodiversity. Since this happened over 15 years ago there is now an interest in analyzing if the law has been effective in its purpose. In this study methods suitable for analysis are being investigated. The study contents a pilot study of methods for five parameters that can validate if the law has been followed.

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 Natura 2000 Network is one of the European Unions many tools concerning nature conservation, and is without comparison the premier contribution when it comes to halting the loss of biodiversity. This essay is a case study on how the regional work with the Natura 2000-network has been carried out in four different counties. These counties are Södermanland, Västernorrland, Jämtland and Örebro. They have been compared based on the theoretical concept of sustainable development. This essay describes how the officials in the County Administrations view the regional implementation of Natura 2000 when it comes to the selection of Natura 2000-sites with forest habitats and the creation of an additional protective measure.

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.

Common species of freshwater mussels may, like the freshwater pearl mussel (Margaritifera margaritifera) have a drastic decline in number and there is several reasons, like sedimentation, a decline of host fishes, introduction of alien species, nutrition leakages from agriculture and pollutants of medic drugs and poison. Ann Gustavsson made in the year of 2007 a study over rejuventation of freshwater great mussels in nine watersystems and considered that the rejuventation within the populations were all along the line poor. This study orients from her work and points to determine if there is a connection between the poor juventation and pollution of nitrogen and phosphorous from industries and private sanitations. The study was performed with the software program ArcGIS9.2 to take out drainage areas for the concerned habitats and contact was made with the concerned authoritys. When it comes to supervision of private sanitations is it the countys and for industries is it the county administrative board.

Identification of fungi is based on macroscopic observations of morphology and microscopic characteristics. These conventional methods are time-consuming and requires expert knowledge. For the past years Matrix-assisted laser desorption ionization-time of flight mass spectrometry has been used for routine bacterial identification in clinical laboratories but not yet in the same extension for fungi. In this study three preanalytic preparation methods for fungi were evaluated in order to shorten the processing time in routine laboratory performance.Clinically relevant strains (n=18) of molds and dermatophytes were cultivated on agar plates and prepared according to the different preparation methods for protein extraction. Each strain was analyzed in quadruplicate by the MALDI Biotyper and the database Filamentous Fungi Library 1.0.The results showed that the genus and species identification rates of the least time-consuming direct extraction method were 33% and 11% respectively.

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.