Susette Freimüller Leischtfeld

Personal profile

Projects

• Fruit to Bar – Innovative Nach-Ernte-Prozessierung von entpulpten Kakaobohnen und -pulpe für "single source" Schokolade / Deputy project leader / Project ongoing
• CREATE – Mikroorganismen zur Förderung gesunder Lebensmittel aus Hülsenfrüchten / Deputy project leader / Project ongoing
• Pflanzliche Fleischanaloge hergestellt durch innovative Vor-Prozessierung und Extrusion (PlantEAT) / Deputy project leader / Project ongoing
• 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
• Cocoa in Numbers - from data to knowledge / Team member / Project completed
• Strategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmen / 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
• BREADMOLD – Aufbau einer Sammlung backrelevanter Schimmelpilze / Team member / Project completed
• Optimierung des Nachernteprozesses von Kakaobohnen in Ecuador / Team member / Project completed
• 'Bio-Protection' von Fleisch- und Fischprodukten (LISTprotect) / Team member / Project completed
• MycoTOF - Nachweis von mykotoxinbildenden Schimmelpilzen und Mykotoxinen / Team member / Project completed
• Legionellen im Kontext des FM / Team member / Project completed
• Entwicklung antifungaler Schutzkulturen für die Kakaobohnenfermentation / Team member / Project completed
• Aufbau der Methodik zur Identifizierung und Charakterisierung der dominanten Mikroorganismen-Flora der Kakaobohnenfermentation / Team member / Project completed
• MALDI-TOF MS Analyse zur schnellen und effizienten Identifizierung von Mikroorganismen in komplexen Systemen am Beispiel Kakaobohnen-fermentation / Team member / Project completed

Publications

• 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. 1-14.

  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

• 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).

  Available from: https://www.foodaktuell.ch/molekulare-schnellmethode-fuer-den-legionellen-test/

• 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.

• 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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