Ethanol produced from lignocellulosic biomass has the potential to become a promisingalternative to gasoline. In this work the simultaneous saccharification and fermentation (SSF)technology was applied for ethanol production from hardwood with focus on cell growth,ethanol production and contamination.The SSF was performed at PH 5.5 and 35°C for different suspended solid concentrations(8%, 10% and 12%) of pretreated birch slurry which contained 16 % total suspended solids.Two different hexose fermenting yeast strain (Ethanol Red) and Pentose fermenting yeaststrain were used.Quantifying the concentration of chemical components and metabolites in the fermentationmedium demonstrated that glucose and xylose are the major fermentable sugars in the slurry.The higher load of slurry (12%) represents a higher content of carbohydrates and potentiallyhigher end concentration of ethanol. Moreover, more lactic acid is produced with the lowerload of slurry (8 % or 10 %), presumably due to a result of a less inhibitory environment forbacterial growth. In this context, acetic acid sticks out as the most important inhibitor withconcentrations of 15.2 and 12.5 and 9.7 g/l respectively in the 12 %, 10 % and 8 % (ofsuspended solids) trials. Using Pentose fermenting yeast may lead to higher ethanolproduction, lower xylose uptake and lower lactic acid formation.

The codling moth, Cydia pomonella is a common pest in apple orchards and can be found worldwide. Feeding by codling moth larvae can cause a substantial decrease in apple yield. Control methods comprise for example the use of pesticides, viruses and pheromones. As a sustainable control method, pheromones have been successfully applied to disrupt moth mating behaviour. Other behaviours like foraging, search for mating sites or host finding could be potential targets for additional odour-mediated behavioural manipulation but need further investigations of the underlying odour stimuli and behavioural plasticity. Many insects are attracted to the smell of fermenting fruit and associated microorganisms.

One of the most serious and economically important defects caused by clostridia in milk products is the late blowing of semi-hard cheeses.Clostridia occur naturally in soil and can contaminate milk through crops contaminated by dung and soil followed by a less successful silage process, that give them opportunity to grow unaerobically. When anaerobic conditions occur, such as storage of semi-hard cheese, they ferment lactic acid to butyric acid and the gases CO2 and H2.At the fusion of Arla and MD Foods, a series of changes were conducted on the MPN method for lactic acid fermentation for clostridia in milk. These changes resulted in an increased accuracy due to an increased number of test tubes and the change of media from MRCM to BBB, Bryant & Burkey Broth, that was thought to be more selective for Cl. tyrobutyricum, the organism mostly found in hard cheese. When the number of dairy farmers that were given quality reduction fines increased, the new method was suspected and a validation was conducted.The validation included inoculation of different clostridia and bacillus strains into BBB substrate and enzymatic testing of positive samples with Rapid ID 32A.

Probiotics is a special group of health products on the market. The most common type of  these is live cultures of lactic acid fermenting bacteria from raw milk . These include, among others, yogurt and various trademarks such as Hälsofil ®, Acidophilus ®, Dofilus ® and Kefir ®. Such products are often used by patients who are treated with antibiotics to combat the intestinal flora eliminated, thus causing digestive problems. The present work deals with yet another type of health product, viz.