Food Biotechnology Research Group

Tailored fermentation processes and functional microbial food cultures in a sustainable food production.

In customized high-throughput screenings we investigate microbial strains with respect to functional metabolic activities and ultimately test interesting candidates in food with respect to the desired activity and the influence on the fermentation process and product quality. In addition to classical liquid submerged fermentations, we carry out high-viscosity and solid-phase fermentations.

The development of functional cultures includes safety assessments using modern molecular biology and analytical techniques. Our research is rounded off with fermentation processes in bioreactors for the production of active cultures.

We have a steadily growing collection of microbial strains, mostly isolated from plant-based food fermentations and environmental samples. The collection comprises more than 14,000 isolates, mainly lactic acid bacteria, but also acetic acid bacteria, propionic acid bacteria, yeasts and undesirable or pathogenic microorganisms such as molds or listeria as target organisms for antimicrobial screening and challenge tests. It is carried out in accordance with the Nagoya Protocol.

We conduct most of our research projects in cooperation with partners from industry and science.

Our Research Strategy- Science of Food Fermentation

Areas of Research

Publications

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Tulinski, Lucy Laila; Schmid, Tamara; Cruz, Paola; Müller, Nadina; Miescher Schwenninger, Susanne,

2026.

Assessment of wheat bran bio-valorization on the quality of cold extruded pasta.

Future Foods.

(100924).

Available from: https://doi.org/10.1016/j.fufo.2026.100924
Freimüller Leischtfeld, Susette; Hämmerli, Alexander; Lehmann, Armin; Tönz, Andrea; Beck, Barbara Maria; Wild, Jessica; Weis, Stefanie; Neutsch, Lukas; Miescher Schwenninger, Susanne,

2025.

Wickerhamomyces pijperi : an up-and-coming yeast with pectinolytic activity suitable for cocoa bean fermentation.

Applied Microbiology.

5(2), pp. 43.

Available from: https://doi.org/10.3390/applmicrobiol5020043
Ganz, Giverny; Rüegg, Nadine; Tönz, Andrea; Yildirim, Selçuk; Miescher Schwenninger, Susanne,

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), pp. e70138.

Available from: https://doi.org/10.1111/1750-3841.70138
Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al.,

2024.

Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp..

Microorganisms.

12(9), pp. 1892.

Available from: https://doi.org/10.3390/microorganisms12091892
Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,

2024.

Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa.

Foods.

13(16), pp. 2590.

Available from: https://doi.org/10.3390/foods13162590

Further publications from the institute for food and beverage innovation

Project collaboration

We offer various opportunities for project collaboration. Projects are carried out in the form of research projects, development projects, services or student projects, such as semester papers, Bachelor's theses, or Master's theses.