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Dr. Susanne Miescher Schwenninger

Dr. Susanne Miescher Schwenninger

Dr. Susanne Miescher Schwenninger
ZHAW School of Life Sciences and Facility Management
Research Group for Food Biotechnology
Einsiedlerstrasse 31
8820 Wädenswil

+41 (0) 58 934 54 13
susanne.miescher@zhaw.ch

Personal profile

https://www.zhaw.ch/ilgi/lebensmittel-biotechnologie

Professional development teaching

Wissenschaftsbasiertes Arbeiten

Membership of networks

Projects

Publications and conference contributions

Publications before appointment at the ZHAW

Publikationen peer reviewed:

Grattepanche, F., Miescher Schwenninger, S., Meile, L., and Lacroix, C. 2008. Recent developments in cheese cultures with protective and probiotic functionalities. Lait 88: 421-444.

Hugenschmidt, S., Miescher Schwenninger, S., and Lacroix, C. 2010. Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate. Int. Dairy J. 20: 852-857.

Hugenschmidt, S., Miescher Schwenninger, S., and Lacroix, C. 2010. Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13. Proc. Biochem. 46: 1063-1070.

Meile, L., Niederer, B., Baumann. A., Miescher Schwenninger, S. 2005. Mikroorganismen als Lebensmittelzusätze: Starterkulturen, Schutzkulturen und Probiotika. Mitt. Lebensmittelunters. Hyg. 96: 3-14.

Meile, L., Dasen, G., Miescher, S., Stierli, M., Teuber, M. 1999. Classification of propionic acid bacteria and approaches to applied genetics. Lait 79: 71-78.

Miescher Schwenninger, S., Lacroix, C., Truttmann, S., Spörndli, C., Niederer, B., Mattig, C., Berger, C., Bommer, D., and Meile, L. 2008. Production and characterization of low-molecular weight antifungal metabolites of a protective Lactobacillus/Propionibacterium co-culture. J. Food Prot. 71: 2481-2487.

Miescher Schwenninger, S., von Ah, U., Niederer B., Teuber, M., Meile, L. 2005. Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains. J. Food Prot. 68: 111-119.

Miescher Schwenninger, S., Meile, L. 2004. A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts. System. Appl. Microbiol. 27: 229-237.

Miescher, S., Stierli, M. P., Teuber, M., Meile, L. 2000. Propionicin SM1, a bacteriocin from Propionibacterium jensenii DF1: Isolation and characterization of the protein and its gene. System. Appl. Microbiol. 23: 174-184.

Miescher, S. 1999. Antimicrobial and autolytic systems of dairy propionibacteria. Diss. ETH No. 13486. ETH Zürich.

Roth, E., Miescher Schwenninger, S., Eugster-Meier, E., and Lacroix C. 2011. Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages. Int. J. Food Microbiol. 147:26-32.

Roth, E., Miescher Schwenninger, S., Hasler, M., Eugster-Meier, E., and Lacroix., C. 2010. Population dynamics of two antilisterial cheese surface cosortia reveaeld by temporal temperature gradient gel electrophoresis. BMC Microbiol. 10: 74.

Van Luijk, N., Stierli, M. P., Miescher Schwenninger, S., Hervé, C., Dasen, G., Jore, J. P. M., Pouwels, P. H., van der Werf, M. J., Teuber, M., Meile, L. 2002. Genetics and molecular biology of propionibacteria. Review Article. Lait 82: 45-57.


Patente:

Hugenschmidt, S., Miescher Schwenninger, S., Lacroix, C. 2010. Process for the preparation of a fermentation broth. Europäisches Patent EP2376644).

Miescher Schwenninger, S., Meile, L. 2001. Novel biological system with antimicrobial activities for the use as natural preservation system. Europäisches Patent EP1442113.


Weitere Publikationen:

Miescher Schwenninger, S. und Meile, L. 2011. Natürliche Konservierung furs Joghurt. Alimenta 12/2011.

Miescher Schwenninger, S., Meile, L., and Lacroix. L. 2011. Antifungal lactic acid bacteria and propionibacteria for food biopreservation. In: Lacroix, C. (ed.) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Cambridge, United Kingdom.

Miescher Schwenninger, S. 2009. Biokonservierung – neue Möglichkeiten der Lebensmittelkonservierung. In: Schärer-Züblin, E.V. (Hrsg.) Forschung und Ernährung – ein Dialog. Fondation Alimentarium Wiley-Blackwell, Weinheim, Deutschland.

Miescher Schwenninger, S. 2002. Thema Lebensmittelbiotechnologie: Natürliche Lebensmittelkonservierung mit Bakteriozinen & Co. Bio World, 1-2002.

Miescher Schwenninger, S. 2002. Buchbesprechung: Lexikon der Ernährung (Spektrum Akakdemischer Verlag). Bio World, 5-2002.

Miescher Schwenninger, S. 2002. Buchbesprechung: Encyclopedia of Food Mycotoxins (Weidenbörner, M., Springer Verlag). Bio World, 1-2002.

Miescher, S. 2000. Thema Lebensmittelbiotechnologie: Aromatische Löcher sind nur der Anfang. Bio World, 5-2000: 12-14.