Susette Freimüller Leischtfeld

Projects

• Microbial risc assessment / Team member / ongoing
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Deputy project leader / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Deputy project leader / completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion / Deputy project leader / completed
• Cocoa in Numbers – from data to knowledge / Team member / completed
• Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Team member / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / completed
• BREADMOD – Set-up of a Collection of bakery relevant moulds / Team member / completed
• Optimization of the post-harvest process of cocoa beans in Ecuador / Team member / completed
• Bio-protection of meat and fish products / Team member / completed
• MycoTOF – Determining mycotoxigenic molds and mycotoxins / Team member / completed
• Development of antifungal protective cultures for cocoa bean fermentation / Team member / completed
• Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Team member / completed
• Analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Team member / completed

Publications

Articles in scientific journal, peer-reviewed

• Freimüller Leischtfeld, S. et al. (2025) 'Wickerhamomyces pijperi : an up-and-coming yeast with pectinolytic activity suitable for cocoa bean fermentation', Applied Microbiology, 5(2), p. 43. doi: 10.3390/applmicrobiol5020043.
• Ogunremi, O. R. et al. (2024) 'MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria', Food Bioscience, 61(104581). doi: 10.1016/j.fbio.2024.104581.
• Streule, S. et al. (2024) 'Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa', Foods, 13(16), p. 2590. doi: 10.3390/foods13162590.
• Streule, S. et al. (2024) 'Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador', Foods, 13(10), p. 1536. doi: 10.3390/foods13101536.
• André, A. et al. (2024) 'A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme', Food Research International, 186(114364). doi: 10.1016/j.foodres.2024.114364.
• Tönz, A. et al. (2024) 'Growth control of Listeria monocytogenes in raw sausage via bacteriocin producing Leuconostoc carnosum DH25', Foods, 13(2), p. 298. doi: 10.3390/foods13020298.
• Mischler, S. et al. (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. doi: 10.3390/applmicrobiol4010007.
• Streule, S. et al. (2023) 'Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory', Foods, 13(1), p. 137. doi: 10.3390/foods13010137.
• Ogunremi, O. R. et al. (2022) 'Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage', Food Bioscience, 49(101648). doi: 10.1016/j.fbio.2022.101648.
• Streule, S. et al. (2022) 'Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador', Heliyon, 8(6), p. e09628. doi: 10.1016/j.heliyon.2022.e09628.
• Ogunremi, O. R., Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (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). doi: 10.1016/j.ijfoodmicro.2022.109563.
• Romanens, E. et al. (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. doi: 10.1016/j.ijfoodmicro.2018.10.001.
• Romanens, E. et al. (2018) 'A lab-scale model system for cocoa bean fermentation', Applied Microbiology and Biotechnology, 102(7), pp. 3349–3362. doi: 10.1007/s00253-018-8835-6.
• Miescher Schwenninger, S., Freimüller Leischtfeld, S. and Gantenbein-Demarchi, C. (2016) 'High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS', Letters in Applied Microbiology. doi: 10.1111/lam.12621.
• Ying, D. Y. et al. (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. doi: 10.1021/jf202358m.

Other publications

• Streule, S. et al. (2022) 'Cocoa post-harvest process practices on a small-farm level in Ecuador', in Choco Tec, Cologne, Germany, 13-15 December 2022.
• Chatelain, K. et al. (2022) 'Cocoa in numbers : from data to knowledge', in 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (2020) 'Bread relevant moulds', Baking+Biscuit International, 2020(2), pp. 40–43.
• Beck, B. et al. (2019) 'Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality', in Cocotea2019 Book Of Abstracts - Posters, p. 30. Available at: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975.
• Leiblein, T. et al. (2015) 'Legionella in FM : Detection of Legionella pneumophila in waterlines of dental surgeries in the Canton of Zurich, Switzerland', in Alexander, K. and Price, I. (eds) EuroFM Research Papers, Section 5, Development Papers. European Facilities Management Network (EuroFM), pp. 26–33.
• Freimüller Leischtfeld, S. et al. (2015) 'Molekulare Schnellmethode für den Legionellen-Test', Alimenta, 2015(8).
• Huber, J. et al. (2010) 'Ropiness in bread : is early detection possible?', Baking+Biscuit International, p. 116.

Oral conference contributions and abstracts

• André, A. et al. (2023) 'Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern', in 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
• André, A. et al. (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, S., Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (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, L. et al. (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, P. A. et al. (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, C. et al. (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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