Prof. Dr. Susanne Miescher Schwenninger, Dipl. LM Ing. ETH

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

Professional development teaching

CAS The Science and Art of Chocolate

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

ORCID digital identifier

ORCID ID: 0000-0003-3944-0751

Social media

LinkedIn

Projects

• Valorisation of Local Oil Press Cake from Mongongo for Modern African Protein Foods / Project leader / ongoing
• Microbial risc assessment / Team member / ongoing
• Bacillus spp. as promising microbial candidates for the bio-valorisation of pulses for meat alternatives / Project leader / completed
• Microbial reduction of zearalenone, a grain-relevant mycotoxin / Project leader / completed
• Innovative application of bio-processing for nutritionally enhanced and minimally processed animal-free food products / Project leader / completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Project leader / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Project leader / completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion / Project leader / completed
• Cocoa in Numbers – from data to knowledge / Co-project leader / completed
• Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Project leader / completed
• AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen / Deputy project leader / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Co-project leader / completed
• InnoBUN – Development and application of a multifunctional sourdough in buns / Project leader / completed
• BREADMOD – Set-up of a Collection of bakery relevant moulds / Project leader / completed
• Optimization of the post-harvest process of cocoa beans in Ecuador / Project leader / completed
• Bio-protection of meat and fish products / Project leader / completed
• Breakfast cereals by extrusion of fermented milling by-products / Project leader / completed
• MycoTOF – Determining mycotoxigenic molds and mycotoxins / Project leader / completed
• Development of antifungal protective cultures for cocoa bean fermentation / Project leader / completed
• Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Project leader / completed
• Analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Project leader / completed

Publications

Articles in scientific journal, peer-reviewed

• Tulinski, L. L., Schmid, T., Cruz, P., Müller, N., & Miescher Schwenninger, S. (2026). Assessment of wheat bran bio-valorization on the quality of cold extruded pasta. Future Foods, 100924. https://doi.org/10.1016/j.fufo.2026.100924
• Lestang, J., Miescher Schwenninger, S., & Nyström, L. (2025). Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality. Current Research in Food Science, 11(101161). https://doi.org/10.1016/j.crfs.2025.101161
• Freimüller Leischtfeld, S., Hämmerli, A., Lehmann, A., Tönz, A., Beck, B. M., Wild, J., Weis, S., Neutsch, L., & Miescher Schwenninger, S. (2025). Wickerhamomyces pijperi : an up-and-coming yeast with pectinolytic activity suitable for cocoa bean fermentation. Applied Microbiology, 5(2), 43. https://doi.org/10.3390/applmicrobiol5020043
• Ganz, G., Rüegg, N., Tönz, A., Yildirim, S., & Miescher Schwenninger, S. (2025). Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions : an in vitro and partially baked roll study. Journal of Food Science, 90(3), e70138. https://doi.org/10.1111/1750-3841.70138
• Ogunremi, O. R., Ganz, G., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (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). https://doi.org/10.1016/j.fbio.2024.104581
• Mischler, S., André, A., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp. Microorganisms, 12(9), 1892. https://doi.org/10.3390/microorganisms12091892
• Streule, S., André, A., Freimüller Leischtfeld, S., Chatelain, K., Gillich, E., Chetschik, I., & Miescher Schwenninger, S. (2024). Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa. Foods, 13(16), 2590. https://doi.org/10.3390/foods13162590
• Streule, S., Freimüller Leischtfeld, S., Chatelain, K., & Miescher Schwenninger, S. (2024). Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador. Foods, 13(10), 1536. https://doi.org/10.3390/foods13101536
• André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (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). https://doi.org/10.1016/j.foodres.2024.114364
• Tönz, A., Freimüller Leischtfeld, S., Stevens, M. J. A., Glinski-Häfeli, D., Ladner, V., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2024). Growth control of Listeria monocytogenes in raw sausage via bacteriocin producing Leuconostoc carnosum DH25. Foods, 13(2), 298. https://doi.org/10.3390/foods13020298
• Mischler, S., André, A., Freimüller Leischtfeld, S., Müller, N., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains. Applied Microbiology, 4(1), 96–111. https://doi.org/10.3390/applmicrobiol4010007
• Streule, S., Freimüller Leischtfeld, S., Galler, M., Motzer, D., Poulose-Züst, M., & Miescher Schwenninger, S. (2023). Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory. Foods, 13(1), 137. https://doi.org/10.3390/foods13010137
• Ogunremi, O. R., Freimüller Leischtfeld, S., Mischler, S., & Miescher Schwenninger, S. (2022). Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. Food Bioscience, 49(101648). https://doi.org/10.1016/j.fbio.2022.101648
• Streule, S., Freimüller Leischtfeld, S., Galler, M., & Miescher Schwenninger, S. (2022). Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador. Heliyon, 8(6), e09628. https://doi.org/10.1016/j.heliyon.2022.e09628
• Ogunremi, O. R., Freimüller Leischtfeld, S., & 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). https://doi.org/10.1016/j.ijfoodmicro.2022.109563
• Müller, D. C., Nguyen, H., Li, Q., Schönlechner, R., Miescher Schwenninger, S., Wismer, W., & Gänzle, M. (2021). Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Research International, 143(110296). https://doi.org/10.1016/j.foodres.2021.110296
• Müller, D. C., Mischler, S., Schönlechner, R., & Miescher Schwenninger, S. (2021). Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations. Microorganisms, 9(8), 1633. https://doi.org/10.3390/microorganisms9081633
• Müller, D., Stöppelmann, F., Kinner, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2020). Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals. Cereal Technology (Getreidetechnologie), 2020(1), 4–11.
• Romanens, E., Pedan, V., Meile, L., & Miescher Schwenninger, S. (2020). Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. Plos One, 15(10), e0239365. https://doi.org/10.1371/journal.pone.0239365
• Romanens, E., Freimüller Leischtfeld, S., Volland, A., Stevens, M., Krähenmann, U., Isele, D., Fischer, B., Meile, L., & Miescher Schwenninger, S. (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, 262–272. https://doi.org/10.1016/j.ijfoodmicro.2018.10.001
• Romanens, E., Näf, R., Lobmaier, T., Pedan, V., Freimüller Leischtfeld, S., Meile, L., & Miescher Schwenninger, S. (2018). A lab-scale model system for cocoa bean fermentation. Applied Microbiology and Biotechnology, 102(7), 3349–3362. https://doi.org/10.1007/s00253-018-8835-6
• Miescher Schwenninger, S., Freimüller Leischtfeld, S., & Gantenbein-Demarchi, C. (2016). High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. https://doi.org/10.1111/lam.12621
• Schwendimann, L. M., Kauf, P., Fieseler, L., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation. Journal of Microbiological Methods, 115, 94–99. https://doi.org/10.1016/j.mimet.2015.05.022
• Saxer, S., Miescher Schwenninger, S., & Lacroix, C. (2013). Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives. LWT - Food Science and Technology, 53(1), 314–320. https://doi.org/10.1016/j.lwt.2013.01.016

Written conference contributions, peer-reviewed

Müller, D., Schipali, S., Näf, P., Kinner, M., Miescher Schwenninger, S., & Schönlechner, R. (2022). Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [Conference paper]. Fermentation, 8(2), 42. https://doi.org/10.3390/fermentation8020042

Other publications

• André, A., Hecht, K., Mischler, S., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024, November 4). 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. 11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
• Streule, S., Freimüller Leischtfeld, S., Galler, M., & Miescher Schwenninger, S. (2022). Cocoa post-harvest process practices on a small-farm level in Ecuador. Choco Tec, Cologne, Germany, 13-15 December 2022.
• Chetschik, I., Chatelain, K., Keller, R., Miescher Schwenninger, S., Trachsel, S., & Walder, T. (2022). Cocoa in numbers : from data to knowledge. Transfer English Edition, 2022(2), 16. https://doi.org/10.21256/zhaw-27413
• Chatelain, K., André, A., Freimüller Leischtfeld, S., Schneider, M., Wick, S., Keller, R., Trachsel, S., Waldner, T., Vorburger, R., Miescher Schwenninger, S., & Chetschik, I. (2022, June 2). Cocoa in numbers : from data to knowledge. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2020). Bread relevant moulds. Baking+Biscuit International, 2020(2), 40–43.
• Chetschik, I., Chatelain, K., Miescher Schwenninger, S., Stucki, M., Trachsel, S., Wick, S., Vorburger, R., Schneider, M., Bratschi, T., & Hühn, T. (2019). Cocoa in numbers : from data to knowledge. 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
• Beck, B., Freimüller Leischtfeld, S., Opitz, S., Yeretzian, C., & Miescher Schwenninger, S. (2019). Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [Conference poster]. Cocotea2019 Book of Abstracts - Posters, 30. https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975
• Romanens, E., Näf, R., Lobmaier, T., Meile, L., & Miescher Schwenninger, S. (2016). A lab-scale model system for cocoa bean fermentation. International Conference on Food Microbiology, Birmingham, United Kingdom, 8-10 August 2016.
• Miescher Schwenninger, S. (2016). Natürliche Haltbarmachung von Backwaren. GRÄSERLANDexpress, 8.
• Mischler, S., Kinner, M., Wolter, A., Kleinert, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources. VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
• Fieseler, L., Gantenbein-Demarchi, C., Miescher Schwenninger, S., Kuhn, R., & Kleinert, M. (2013). Rope in bread : a critical challenge for the bakery industry. 4th MoniQA International Conference, Budapest, Hungary, 26 February - 1 March 2013.
• Sych, J. M., Kinner, M., Popp, M., Miescher Schwenninger, S., Bongartz, A., & Kleinert, M. (2013, November 14). Guiding the development of multi-functional ingredients for bakery products : an overview. Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Miescher Schwenninger, S., & Meile, L. (2011). Natürliche Konservierung fürs Joghurt. Alimenta, 2011(12), 34–35. https://doi.org/10.21256/zhaw-4735

Oral conference contributions and abstracts

• André, A., Hecht, K., Mischler, S., Freimüller Leischtfeld, S., Kinner, M., Stäheli, L., Kerhanaj, F., Buller, R., Miescher Schwenninger, S., Chetschik, I., & Müller, N. (2023, October 6). Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
• André, A., Freimüller Leischtfeld, S., Mischler, S., Hecht, K., Stäheli, L., Rüegg, R., Kinner, M., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2022, July 7). Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain. 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
• Streule, S., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2022, June 3). Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene. 10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.
• Müller, D., & Miescher Schwenninger, S. (2019, May 22). «Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können. GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
• Müller, D., & Miescher Schwenninger, S. (2019, April 25). An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain. 19th ICC Conference, Vienna, Austria, 24-25 April 2019.
• Gantenbein-Demarchi, C., Glinski-Häfeli, D., & Miescher Schwenninger, S. (2015, November 24). Breite und komplexe anti-Listeria Aktivität bei Milchsäurebakterien isoliert aus Fleisch und Fisch. Forum Rohwurst und Rohschinken II - Symposium, Stuttgart, Deutschland, 24. November 2015.
• Meile, L., Gantenbein-Demarchi, C., Freimüller Leischtfeld, S., Bärtschi, K., Romanens, E., & Miescher Schwenninger, S. (2014). Development of a lab-scale model system for the cocoa bean fermentation. Choco Tec 2014 - Der Schokoladenkongress Des Jahres, Köln, Deutschland, 9.-11. Dezember 2014.
• Gantenbein-Demarchi, C., Schwendimann, L., & Miescher Schwenninger, S. (2014). Development of a quantitative real-time PCR approach to monitor adjunct cultures during cocoa bean fermentation. 7. Symposium: Schnellmethoden Und Automatisierung in Der Lebensmittel‐Mikrobiologie, Lemgo, Germany, 1-2 July 2014.
• Gantenbein-Demarchi, C., Haefeli, D., & Miescher Schwenninger, S. (2014). Broad and complex anti-Listeria activity among meat and fish isolates of lactic acid bacteria. 2nd International Symposium on Fermented Meat, Valencia, Spain, 20-23 October 2014.
• Lacroix, C., Sych, J. M., Miescher Schwenninger, S., & Kleinert, M. (2014). Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products. 3rd International Vitamin Conference (IVC), Washington DC, USA, 12-15 May 2014.
• Sych, J. M., Miescher Schwenninger, S., Grattepanche, F., Kinner, M., Kleinert, M., & Lacroix, C. (2013). Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12. IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
• Rossignoli, P. A., Kroslakova, I., Gantenbein-Demarchi, C., Fenske, L., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2013). Comparative characterization of the dominant microflora of coca bean fermentation in Alto Beni (Bolivia) and Mato Grosso (Brazil) using MALDI-TOF MS. 2nd International Congress on Cocoa, Coffee and Tea (CoCoTea 2013), Naples, Italy, 9-11 October 2013.
• Lacroix, C., Sych, J. M., Miescher Schwenninger, S., & Kleinert, M. (2012). Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria. 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
• Hinderling, C., Kroslakova, I., Gantenbein-Demarchi, C., Freimüller Leischtfeld, S., Delueg, S., Miescher Schwenninger, S., & Fieseler, L. (2012). Development of an efficient strategy for the identification of the dominant microflora of cocoa fermentation. 1st Swiss International Congress on Industrial Microbiology (MICROSCON), Olten, Switzerland, 16-17 October 2012.
• Sych, J. M., Grattepanche, F., Miescher Schwenninger, S., Kinner, M., & Lacroix, K. (2012). Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern. 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.

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