Prof. Dr. Susanne Miescher Schwenninger Dipl. LM Ing. ETH
Prof. Dr. Susanne Miescher Schwenninger Dipl. LM Ing. ETH
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Biotechnology
8820 Wädenswil
Work at ZHAW
Position
Head Food Biotechnology Research Group and Lecturer
Focus
- Tailored fermentation processes and functional microbial food cultures in a sustainable food production
- Functional cultures for food
- Fermentation processes using plant-based raw materials
- Cocoa post-harvest processing
Teaching
- Bachelor Studies Food Technology
- Bachelor Studies Applied Digital Life Sciences
- Master of Science in Life Sciences - Food and Beverage Innovation
- Master of Science in Preneurship for Regenerative Food Systems
Experience
- Head Food Biotechnology Research Group at Institute for Food and Beverage Innovation
ZHAW Waedenswil
01 / 2018 - today - Lecturer at Institute for Food and Beverage Innovation
ZHAW Waedenswil
01 / 2011 - today - External lecturer at Laboratory of Food Biotechnology
ETH Zurich
09 / 2011 - 02 / 2014 - Lecturer at Laboratory of Food Biotechnology
ETH Zurich
10 / 2006 - 12 / 2010 - Senior Researcher at Laboratory of Food Biotechnolgy
ETH Zurich
07 / 2003 - 12 / 2010 - Post Doc at Laboratory of Food Biotechnology
ETH Zürich
04 / 2003 - 06 / 2003 - Post Doc at Laboratory of Food Microbiology
ETH Zurich
01 / 2000 - 03 / 2003 - PhD Student at Laboratory of Food Microbiology
ETH Zurich
05 / 1996 - 12 / 1999
Education and Continuing education
Education
- PhD sc. techn. ETH / Food Microbiology
ETH Zurich
04 / 1996 - 12 / 1999 - Dipl. Food Engineer ETH / Food Science
ETH Zurich
10 / 1990 - 03 / 1996
Continuing Education
- mentoring fff
ZHAW
2014 - Teaching Certificate in Food Science
ETH Zurich
2007
Network
Membership of networks
Social media
Projects
- E-Learning Simulation Fermentationsmodell / Deputy project leader / Project ongoing
- ReFoCus – Innovative application of bio-processing for nutritionally enhanced and minimally processed animal-free food products / Project leader / Project ongoing
- BioDeTox - Microbial reduction of zearalenone, a grain-relevant mycotoxin / Project leader / Project completed
- Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / Team member / Project completed
- Bio-Valorisierung von Weizenkleie zur Verbesserung der Verarbeitbarkeit und Endprodukqualität in der Kaltextrusion / Project co-leader / Project completed
- Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Project leader / Project completed
- CREATE – Microorganisms to foster pulses-based healthy food / Project leader / Project completed
- Herstellung von veganen Produkten auf Basis von Nebenproduktströmen der Nussverarbeitung / Project co-leader / Project completed
- Biocontrol 2.0 - Machbarkeitsstudie für eine ‘Biocontrol’ von nicht-fermentierten Lebensmitteln / Project leader / Project completed
- InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Deputy project leader / Project completed
- Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Project leader / Project completed
- Cocoa in Numbers – from data to knowledge / Project co-leader / Project completed
- AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen / Deputy project leader / Project completed
- Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Project leader / Project completed
- Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Project co-leader / Project completed
- CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Project leader / Project completed
- InnoBUN - Development and application of a multifunctional sourdough in buns / Project leader / Project completed
- ProVor – Prototyp Vorteiganalage / Deputy project leader / Project completed
- BREADMOD – Set-up of a Collection of bakery relevant moulds / Project leader / Project completed
- Optimization of the post-harvest process of cocoa beans in Ecuador / Project leader / Project completed
- Bio-protection of meat and fish products (LISTprotect) / Project leader / Project completed
- Breakfast cereals by extrusion of fermented milling by-products / Project leader / Project completed
- MycoTOF -Determining mycotoxigenic molds and mycotoxins / Project leader / Project completed
- Development of antifungal protective cultures for cocoa bean fermentation / Project leader / Project completed
- Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Project leader / Project completed
- MALDI-TOF MS analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Project leader / Project completed
Publications
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Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al.,
2024.
Microorganisms.
12(9), pp. 1892.
Available from: https://doi.org/10.3390/microorganisms12091892
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Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Foods.
13(16), pp. 2590.
Available from: https://doi.org/10.3390/foods13162590
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Chatelain, Karin; Miescher Schwenninger, Susanne,
2024.
Foods.
13(10), pp. 1536.
Available from: https://doi.org/10.3390/foods13101536
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André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,
2024.
Food Research International.
186(114364).
Available from: https://doi.org/10.1016/j.foodres.2024.114364
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Tönz, Andrea; Freimüller Leischtfeld, Susette; Stevens, Marc J. A.; Glinski-Häfeli, Deborah; Ladner, Valentin; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,
2024.
Foods.
13(2), pp. 298.
Available from: https://doi.org/10.3390/foods13020298
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Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Applied Microbiology.
4(1), pp. 96-111.
Available from: https://doi.org/10.3390/applmicrobiol4010007
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Ogunremi, Omotade Richard; Ganz, Giverny; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2024.
Food Bioscience.
61(104581).
Available from: https://doi.org/10.1016/j.fbio.2024.104581
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,
2023.
Foods.
13(1), pp. 137.
Available from: https://doi.org/10.3390/foods13010137
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,
2022.
Heliyon.
8(6), pp. e09628.
Available from: https://doi.org/10.1016/j.heliyon.2022.e09628
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Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2022.
International Journal of Food Microbiology.
366(109563).
Available from: https://doi.org/10.1016/j.ijfoodmicro.2022.109563
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Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,
2022.
Food Bioscience.
49(101648).
Available from: https://doi.org/10.1016/j.fbio.2022.101648
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Müller, Denise C.; Mischler, Sandra; Schönlechner, Regine; Miescher Schwenninger, Susanne,
2021.
Microorganisms.
9(8), pp. 1633.
Available from: https://doi.org/10.3390/microorganisms9081633
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Müller, Denise Christina; Nguyen, Ha; Li, Qing; Schönlechner, Regine; Miescher Schwenninger, Susanne; Wismer, Wendy; Gänzle, Michael,
2021.
Enzymatic and microbial conversions to achieve sugar reduction in bread.
Food Research International.
143(110296).
Available from: https://doi.org/10.1016/j.foodres.2021.110296
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Romanens, Edwina; Pedan, Vasilisa; Meile, Leo; Miescher Schwenninger, Susanne,
2020.
PLOS ONE.
15(10), pp. e0239365.
Available from: https://doi.org/10.1371/journal.pone.0239365
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Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,
2020.
Cereal Technology (Getreidetechnologie).
2020(1), pp. 4-11.
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Romanens, Edwina; Freimüller Leischtfeld, Susette; Volland, Andrea; Stevens, Marc; Krähenmann, Ursina; Isele, Désirée; Fischer, Birgit; Meile, Leo; Miescher Schwenninger, Susanne,
2019.
International Journal of Food Microbiology.
290, pp. 262-272.
Available from: https://doi.org/10.1016/j.ijfoodmicro.2018.10.001
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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
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Miescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne,
2016.
Letters in Applied Microbiology.
Available from: https://doi.org/10.1111/lam.12621
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Schwendimann, Livia Maya; Kauf, Peter; Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,
2015.
Journal of Microbiological Methods.
115, pp. 94-99.
Available from: https://doi.org/10.1016/j.mimet.2015.05.022
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Saxer, Samuel; Miescher Schwenninger, Susanne; Lacroix, Christophe,
2013.
LWT - Food Science and Technology.
53(1), pp. 314-320.
Available from: https://doi.org/10.1016/j.lwt.2013.01.016
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Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne; Schönlechner, Regine,
2022.
Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [paper].
In:
VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022.
MDPI.
pp. 42.
Available from: https://doi.org/10.3390/fermentation8020042
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Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja; Walder, Tim,
2022.
Cocoa in numbers : from data to knowledge.
Transfer English edition.
2022(2), pp. 16.
Available from: https://doi.org/10.21256/zhaw-27413
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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.
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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.
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Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2020.
Baking+Biscuit International.
2020(2), pp. 40-43.
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Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo,
2019.
Cocoa in numbers : from data to knowledge [poster].
In:
8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
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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
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Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Meile, Leo; Miescher Schwenninger, Susanne,
2016.
A lab-scale model system for cocoa bean fermentation [poster].
In:
International Conference on Food Microbiology, Birmingham, United Kingdom, 8-10 August 2016.
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Miescher Schwenninger, Susanne,
2016.
Natürliche Haltbarmachung von Backwaren.
GRÄSERLANDexpress.
pp. 8.
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Mischler, Sandra; Kinner, Mathias; Wolter, Anika; Kleinert, Michael; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,
2015.
Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources [poster].
In:
VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
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Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,
2013.
Guiding the development of multi-functional ingredients for bakery products : an overview [poster].
In:
Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
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Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne; Kuhn, Roger; Kleinert, Michael,
2013.
Rope in bread : a critical challenge for the bakery industry [poster].
In:
4th MoniQA International Conference, Budapest, Hungary, 26 February - 1 March 2013.
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Miescher Schwenninger, Susanne; Meile, Leo,
2011.
Natürliche Konservierung fürs Joghurt.
Alimenta.
2011(12), pp. 34-35.
Available from: https://doi.org/10.21256/zhaw-4735
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André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina,
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.
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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.
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2022.
In:
10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.
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Müller, Denise; Miescher Schwenninger, Susanne,
2019.
In:
GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
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Müller, Denise; Miescher Schwenninger, Susanne,
2019.
In:
19th ICC Conference, Vienna, Austria, 24-25 April 2019.
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Gantenbein-Demarchi, Corinne; Glinski-Häfeli, Deborah; Miescher Schwenninger, Susanne,
2015.
Breite und komplexe anti-Listeria Aktivität bei Milchsäurebakterien isoliert aus Fleisch und Fisch.
In:
Forum Rohwurst und Rohschinken II - Symposium, Stuttgart, Deutschland, 24. November 2015.
Gesellschaft Deutscher Lebensmitteltechnologen.
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Gantenbein-Demarchi, Corinne; Haefeli, Deborah; Miescher Schwenninger, Susanne,
2014.
Broad and complex anti-Listeria activity among meat and fish isolates of lactic acid bacteria.
In:
2nd International Symposium on Fermented Meat, Valencia, Spain, 20-23 October 2014.
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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.
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Gantenbein-Demarchi, Corinne; Schwendimann, Livia; Miescher Schwenninger, Susanne,
2014.
In:
7. Symposium: Schnellmethoden und Automatisierung in der Lebensmittel‐Mikrobiologie, Lemgo, Germany, 1-2 July 2014.
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Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,
2014.
In:
3rd International Vitamin Conference (IVC), Washington DC, USA, 12-15 May 2014.
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Rossignoli, Paulo Afonso; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Fenske, Linda; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2013.
In:
2nd International Congress on Cocoa, Coffee and Tea (CoCoTea 2013), Naples, Italy, 9-11 October 2013.
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Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael; Lacroix, Christiophe,
2013.
In:
IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
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Hinderling, Christian; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Delueg, Stephanie; Miescher Schwenninger, Susanne; Fieseler, Lars,
2012.
In:
1st Swiss International Congress on Industrial Microbiology (MICROSCON), Olten, Switzerland, 16-17 October 2012.
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Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,
2012.
In:
5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
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Sych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert,
2012.
Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern.
In:
49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.
Publications before appointment at the ZHAW
- 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.
- 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.
- 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: 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.