Susette Freimüller Leischtfeld

Projects

• ProMALDI – Etablierung eines Protokolls für das Monitoring von Veränderungen im Proteinprofil während Lebensmittelfermentationen mittels MALDI-TOF-MS / Project leader / Project completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Deputy project leader / Project completed
• CREATE – Microorganisms to foster pulses-based healthy food / Deputy project leader / Project completed
• Biocontrol 2.0 - Machbarkeitsstudie für eine ‘Biocontrol’ von nicht-fermentierten Lebensmitteln / Deputy project leader / Project completed
• InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Project leader / Project completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Deputy project leader / Project completed
• Cocoa in Numbers – from data to knowledge / Team member / Project completed
• Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Team member / Project completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed
• CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Deputy project leader / Project completed
• ProVor – Prototyp Vorteiganalage / Team member / Project completed
• BREADMOD – Set-up of a Collection of bakery relevant moulds / Team member / Project completed
• Optimization of the post-harvest process of cocoa beans in Ecuador / Team member / Project completed
• Bio-protection of meat and fish products (LISTprotect) / Team member / Project completed
• MycoTOF -Determining mycotoxigenic molds and mycotoxins / Team member / Project completed
• Legionellen im Kontext des FM / Team member / Project completed
• Development of antifungal protective cultures for cocoa bean fermentation / Team member / Project completed
• Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Team member / Project completed
• MALDI-TOF MS analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Team member / Project completed

Publications

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), pp. 96-111.

  Available from: https://doi.org/10.3390/applmicrobiol4010007

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,

  2023.

  Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory.

  Foods.

  13(1), pp. 137.

  Available from: https://doi.org/10.3390/foods13010137

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

  2022.

  Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

  Heliyon.

  8(6), pp. e09628.

  Available from: https://doi.org/10.1016/j.heliyon.2022.e09628

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2022.

  MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage.

  International Journal of Food Microbiology.

  366(109563).

  Available from: https://doi.org/10.1016/j.ijfoodmicro.2022.109563

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,

  2022.

  Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage.

  Food Bioscience.

  49(101648).

  Available from: https://doi.org/10.1016/j.fbio.2022.101648

• Romanens, Edwina; Freimüller Leischtfeld, Susette; Volland, Andrea; Stevens, Marc; Krähenmann, Ursina; Isele, Désirée; Fischer, Birgit; Meile, Leo; Miescher Schwenninger, Susanne,

  2019.

  Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.

  International Journal of Food Microbiology.

  290, pp. 262-272.

  Available from: https://doi.org/10.1016/j.ijfoodmicro.2018.10.001

• Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Freimüller Leischtfeld, Susette; Meile, Leo; Miescher Schwenninger, Susanne,

  2018.

  A lab-scale model system for cocoa bean fermentation.

  Applied Microbiology and Biotechnology.

  102(7), pp. 3349-3362.

  Available from: https://doi.org/10.1007/s00253-018-8835-6

• Miescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne,

  2016.

  High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.

  Letters in Applied Microbiology.

  Available from: https://doi.org/10.1111/lam.12621

• Ying, Dan Yang; Sanguansri, Luz; Weerakkody, Rangika; Singh, Tanoj K.; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne; Augustin, Mary Ann,

  2011.

  Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG.

  Journal of Agricultural and Food Chemistry.

  59(19), pp. 10556-10563.

  Available from: https://doi.org/10.1021/jf202358m

• Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,

  2022.

  Cocoa in numbers : from data to knowledge [poster].

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

  2022.

  Cocoa post-harvest process practices on a small-farm level in Ecuador [poster].

  In:

  Choco Tec, Cologne, Germany, 13-15 December 2022.

• Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2020.

  Bread relevant moulds.

  Baking+Biscuit International.

  2020(2), pp. 40-43.

• Beck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne,

  2019.

  Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [poster].

  In:

  Cocotea2019 Book Of Abstracts - Posters.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, Germany, 26-28 June 2019.

  pp. 30.

  Available from: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Freimüller Leischtfeld, Susette; Weber, Stefan; Kuhn, Roger; Schmid, Jürg; Fieseler, Lars,

  2015.

  Molekulare Schnellmethode für den Legionellen-Test.

  Alimenta.

  2015(8).

• Leiblein, Thomas; Kroslakova, Ivana; Freimüller Leischtfeld, Susette; Fieseler, Lars; Hofer, Susanne,

  2015.

  Legionella in FM : Detection of Legionella pneumophila in waterlines of dental surgeries in the Canton of Zurich, Switzerland [paper].

  In:

  Alexander, Keith; Price, Ilfryn, eds.,

  EuroFM Research Papers, Section 5, Development Papers.

  EuroFM Conference 2015, Glasgow, Ireland, 1-3 June 2015.

  European Facilities Management Network (EuroFM).

  pp. 26-33.

• Huber, Jeanine; Freimüller Leischtfeld, Susette; Kuhn, Roger; Kleinert, Michael; Gantenbein-Demarchi, Corinne,

  2010.

  Ropiness in bread : is early detection possible?.

  Baking+Biscuit International.

  pp. 116.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2022.

  Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene.

  In:

  10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.

• Meile, Leo; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Bärtschi, Katharina; Romanens, Edwina; Miescher Schwenninger, Susanne,

  2014.

  Development of a lab-scale model system for the cocoa bean fermentation.

  In:

  Choco Tec 2014 - der Schokoladenkongress des Jahres, Köln, Deutschland, 9.-11. Dezember 2014.

• Rossignoli, Paulo Afonso; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Fenske, Linda; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2013.

  Comparative characterization of the dominant microflora of coca bean fermentation in Alto Beni (Bolivia) and Mato Grosso (Brazil) using MALDI-TOF MS.

  In:

  2nd International Congress on Cocoa, Coffee and Tea (CoCoTea 2013), Naples, Italy, 9-11 October 2013.

• Hinderling, Christian; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Delueg, Stephanie; Miescher Schwenninger, Susanne; Fieseler, Lars,

  2012.

  Development of an efficient strategy for the identification of the dominant microflora of cocoa fermentation.

  In:

  1st Swiss International Congress on Industrial Microbiology (MICROSCON), Olten, Switzerland, 16-17 October 2012.

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