The lipolytic activity of six strains of propionibacteria were differentiated in laboratory, using a simple method based on the incubation of cells in milk fat and the subsequent determination of free fatty acids. The production of cheese with the analysed strains confirmed that the propionibacteria are essentially responsible for the lipolysis in Emmental cheese and that the lipolytic activity in cheese depends on the strain. A slight correlation exists between the results obtained with the screening method and those in the cheese. Again we could confirm that preselection in the laboratory is important but that those tests in the cheese dairy remain essentional.
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.