Numero del progetto: 18.00.18.03.01

Using Genetic and Metabolic Diversity for Fermented Foods

Microbial biodiversity is generally very extensive, and today is still inadequately understood. This applies especially for fermented foods manufactured without heat treatment (e.g. raw-milk cheeses and raw, cured sausages) and with the use of undefined starter cultures. This research project aims to identify microbial biodiversity, study interactions, and understand the influence of phages. In addition, it aims to preserve and maintain diversity within the context of the existing strain collection. By developing scientific principles, identifying the potential of the strain collection and developing new techniques, our researchers hope to highlight potential uses in order to increase the quality and safety of fermented foods, develop new microbial cultures, and promote innovation.

Shani N., Oberhaensli S., Berthoud-dit-Gallon Marchand H., Schmidt R., Bachmann H.-P.
Antimicrobial susceptibility of Lactobacillus delbrueckii subsp. lactis from milk products and other habitats.
Foods, 10, 2021, 1-19.

Meng Y. H., Baumeyer Brahier A., Tena Stern M., Dubois S., Schmidt R., Fuchsmann P., Von Ah U.
Malt flavour in Swiss semi-hard cheese.
In: MiFFi Kongress Kopenhagen. 16.11., Kopenhagen. 2021.

Fuchsmann P.
Vacuum and headspace - an efficient and fast combination for the extraction of volatile compounds.
Chimia, 75, (10), 2021, 888.

Wenger A., Schmidt R., Portmann R., Roetschi A., Eugster E., Weisskopf L., Irmler S.
Aat is a novel aminotransferase present in Pediococcus acidilactici capable to produce alpha-aminobutyrate.
In: 13th International Symposium on Lactic Acid Bacteria. 23.8., Ed. FEMS, online. 2021, 1.

Shani N., Isolini D., Marzohl D., Berthoud-dit-Gallon Marchand H.
Evaluation of a new culture medium for the enumeration and isolation of Streptococcus salivarius subsp. thermophilus from cheese.
Food Microbiology, 95, 2021, 1-7.

Wenger A., Weisskopf L., Eugster E., Bachmann H.-P., Irmler S.
Identification of pyridoxal phosphate dependent enzymes from Pediococcus acidilactici possibly involved in the amino acid metabolism of cheese.
In: 8th CONGRESS OF EUROPEAN MICROBIOLOGISTS, FEMS 2019. 07 July, Glasgow. 2019.

Fuchsmann P., Bischoff P., Tena Stern M., Badertscher R., Walther B.
Development and performance evaluation of a novel dynamic headspace vacuum transfer “in trap” extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction.
Journal of Chromatography A, 1601, 2019, 60-70.

Muchaamba F., Eshwar A. K., Stevens M.J.A., Von Ah U., Tasara T.
Variable carbon source utilization, stress resistance and virulence profiles among Listeria monocytogenes strains responsible for listeriosis outbreaks in Switzerland.
Frontiers in Microbiology, 10, 2019, 1-18.

Eugster E., Fuchsmann P., Schlichterherle-Cerny H., Bütikofer U., Irmler S.
Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098.
International Dairy Journal, 96, (September), 2019, 21-28.

Von Ah U., Irmler S., Shani N.
Milchrelevante Milchsäurebakterien: Lebensmittelassoziierte Mikroorganismen - Fermentierte Milchprodukte und Käse.
Behr's Verlag, Hamburg. 28. Februar, 2019, 122 pp.

Muchaamba F., Guisolan A., Eshwar A. K., Stephan R., Von Ah U., Stevens M. J. A., Tasara T.
Comparative phenome and genome analysis of two clonally identical Listeria monocytogenes strains that were recovered five years.
In: Poster and Networking Day Vetsuisse Faculty Zurich. 5 December, Vetsuisse Faculty Zurich. 2018, 1.

Muchaamba F., Guisolan A., Von Ah U., Eshwar A. K., Stevens M. J. A., Stephan R., Tasara T.
Comparative phenome and genome analysis of two clonally identical Listeria monocytogenes strains that were recovered five years apart from a persistent human prosthetic hip joint infection.
In: Vetsuisse Public Health Conference 2018. 29. November, Vetsuisse Faculty Zurich. 2018.

Wüthrich D., Irmler S., Berthoud-dit-Gallon Marchand H., Guggenbühl B., Eugster E., Bruggmann R.
Conversion of methionine to cysteine in Lactobacillus paracasei depends on the highly mobile cysK-ctl-cysE gene cluster.
Frontiers in Microbiology, 9, 2018, 1-11.

Wüthrich D., Wenzel C., Bavanantharajah T., Bruggmann R., Berthoud-dit-Gallon Marchand H., Irmler S.
Transcriptional regulation of cysteine and methionine metabolism in Lactobacillus paracasei FAM18149.
Frontiers in Microbiology, 9, 2018, 1-11.

Moser A., Schafroth K., Meile L., Egger C., Badertscher R., Irmler S.
Population dynamics of Lactobacillus helveticus in Swiss Gruyère-type cheese manufactured with natural whey cultures.
Frontiers in Microbiology, 9, 2018, 1-8.

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