Sandra Mischler

Projects

• Microbial risc assessment / Team member / ongoing
• Bacillus spp. as promising microbial candidates for the bio-valorisation of pulses for meat alternatives / Deputy project leader / completed
• Microbial reduction of zearalenone, a grain-relevant mycotoxin / Team member / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Team member / completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion / Team member / completed
• AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen / Team member / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / completed
• The Genus Haslea, New marine resources for blue biotechnology and Aquaculture / Team member / completed

Publications

Articles in scientific journal, peer-reviewed

• 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
• 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
• 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
• 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
• 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

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.
• 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.

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.

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