Two strains of Lactobacillus gasseri were tested for their suitability as probiotic additives to cheese. They werde added seperately along the processing of semi-hard cheese (Tilsit type and Swiss type cheese ) together with the starter cultures. Samples were drawn from the center region in defined intervals during the ripening phase to determine the survival of the probiotic strains. Only the strain K7 showed an ability to remain in concentrations above 106 cfu/g during the entire 90-day ripening period. No compromising effects were observed regarding acidification and flavour development by the addition of L. gasseri strains.
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.