In Switzerland the amount of hard cheeses spoilt by butyric acid fermentation increased in the last years distinctly. Two main reasons are discussed: higher counts of spores of Clostridium tyrobutyricum in milk or better conditions for germination and growth in cheese. Cheese-making trials allowed to show, that high cooking temperatures in the manufacturing process can release the germination of spores. It’s advisable to avoid cooking temperatures above 57 °C, but additional measures have to be taken for evading problems with an undesired propionic acid fermentation.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.