Remo S. Schmidt
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View article: Predicting water activity in long-ripened cheeses using moisture, salt, free amino acids and lactate
Predicting water activity in long-ripened cheeses using moisture, salt, free amino acids and lactate Open
View article: Optimizing NaCl uptake in experimental Emmentaler cheese: Effects of brining concentration, temperature, and duration
Optimizing NaCl uptake in experimental Emmentaler cheese: Effects of brining concentration, temperature, and duration Open
View article: A single-nucleotide variant conditions the ability vs. inability of <i>Propionibacterium freudenreichii</i> to utilize L-lactate
A single-nucleotide variant conditions the ability vs. inability of <i>Propionibacterium freudenreichii</i> to utilize L-lactate Open
Propionibacterium freudenreichii ( P. freudenreichii ) has various biotechnological applications, notably in the ripening of Swiss-type cheese, where it utilizes the two enantiomers of lactate as the main carbon source, contributing to fla…
View article: Resilience of Swiss summer farms: An interdisciplinary analysis of key challenges and adaptations
Resilience of Swiss summer farms: An interdisciplinary analysis of key challenges and adaptations Open
View article: How raw milk-based adjunct cultures influence microbial diversity in cheese
How raw milk-based adjunct cultures influence microbial diversity in cheese Open
View article: κ-casein genotypes and minerals in raw milk and their impact on coagulation properties
κ-casein genotypes and minerals in raw milk and their impact on coagulation properties Open
View article: Genomic and phenotypic imprints of microbial domestication on cheese starter cultures
Genomic and phenotypic imprints of microbial domestication on cheese starter cultures Open
Domestication - the artificial selection of wild species to obtain variants with traits of human interest - was integral to the rise of complex societies. The oversupply of food was probably associated with the formalization of food preser…
View article: Impact of genetic κ-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC–MS-based genotyping method
Impact of genetic κ-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC–MS-based genotyping method Open
View article: Genomic and phenotypic imprints of microbial domestication on cheese starter cultures
Genomic and phenotypic imprints of microbial domestication on cheese starter cultures Open
Domestication – the artificial selection of wild species to obtain variants with traits of human interest– was integral to the rise of civilization. During the neolithic, the oversupply of food enabled by the domestication of crop plants a…
View article: Resilience of Swiss Summer Farms: An Interdisciplinary Analysis of Key Challenges and Adaptations
Resilience of Swiss Summer Farms: An Interdisciplinary Analysis of Key Challenges and Adaptations Open
View article: Trypanosoma cruzi STIB980: A TcI Strain for Drug Discovery and Reverse Genetics
Trypanosoma cruzi STIB980: A TcI Strain for Drug Discovery and Reverse Genetics Open
Since the first published genome sequence of Trypanosoma cruzi in 2005, there have been tremendous technological advances in genomics, reverse genetics, and assay development for this elusive pathogen. However, there is still an unmet need…
View article: <em>Trypanosoma cruzi</em> STIB980: A TcI Strain for Drug Discovery and Reverse Genetics
<em>Trypanosoma cruzi</em> STIB980: A TcI Strain for Drug Discovery and Reverse Genetics Open
Since the first published genome sequence of Trypanosoma cruzi in 2005, there has been tremendous technological advance in genomics, reverse genetics, and assay development for this elusive pathogen. However, there is still an unmet need f…
View article: Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids
Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids Open
In the first two decades of the 21st century, a wide range of analyses, including free volatile carboxylic acids (FVCAs), endeavoured to describe 10 different cheese varieties from Switzerland. The aim of the present work was to investigat…
View article: The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in Pediococcus acidilactici
The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in Pediococcus acidilactici Open
The function of the aminotransferase Aat (GenBank Protein WP_159211138) from Pediococcus acidilactici FAM 18098 was studied in vivo . For this purpose, the gene was replaced with an erythromycin resistance gene using the temperature-sensit…
View article: The total eye volume of cheese is influenced by different fat-levels
The total eye volume of cheese is influenced by different fat-levels Open
The impact of fat content in cheese on eye formation was investigated. Observations in practice have shown that fat-reduced cheeses tend to have more eyes than equivalent full-fat counterparts. A semi-hard cheese with CO2 production throug…
View article: Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture Open
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, ar…
View article: The Total Eye Volume of Cheese is Influenced by Different Fat-Levels
The Total Eye Volume of Cheese is Influenced by Different Fat-Levels Open
View article: Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities
Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities Open
Background Phages are key drivers of genomic diversity in bacterial populations as they impose strong selective pressure on the evolution of bacterial defense mechanisms across closely related strains. The pan-immunity model suggests that …
View article: Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield
Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield Open
This study evaluated the impact of storage conditions (time, 0–48 h; temperature, 4–16 °C) of raw cheese milk on coagulation properties using diffusion wave spectroscopy. Specifically, rennet coagulation time (RCT) and curd firmness were a…
View article: Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities
Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities Open
Phages are key drivers of genomic diversity in bacterial populations as they impose strong selective pressure on the evolution of bacterial defense mechanisms across closely related strains. The pan-immunity model suggests that such divers…
View article: Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil
Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil Open
View article: Additional file 2 of Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities
Additional file 2 of Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities Open
Additional file 2: Table S2. Sample description of 16S community analysis.
View article: Additional file 1 of Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities
Additional file 1 of Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities Open
Additional file 1: Table S1. Sample description of shotgun metagenomic samples.
View article: Antimicrobial Susceptibility of Lactobacillus delbrueckii subsp. lactis from Milk Products and Other Habitats
Antimicrobial Susceptibility of Lactobacillus delbrueckii subsp. lactis from Milk Products and Other Habitats Open
As components of many cheese starter cultures, strains of Lactobacillus delbrueckii subsp. lactis (LDL) must be tested for their antimicrobial susceptibility to avoid the potential horizontal transfer of antibiotic resistance (ABR) determi…
View article: Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures Open
Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly c…
View article: Back Cover: Antiprotozoal Structure–Activity Relationships of Synthetic Leucinostatin Derivatives and Elucidation of their Mode of Action (Angew. Chem. Int. Ed. 28/2021)
Back Cover: Antiprotozoal Structure–Activity Relationships of Synthetic Leucinostatin Derivatives and Elucidation of their Mode of Action (Angew. Chem. Int. Ed. 28/2021) Open
Leucinostatins are fascinating natural substances, with high potency against many pathogens, but their acute toxicity has prevented therapeutic use. Michael Adams, Rainer Riedl, and co-workers demonstrate in the Research Article on page 15…
View article: Antiprotozoal Structure–Activity Relationships of Synthetic Leucinostatin Derivatives and Elucidation of their Mode of Action
Antiprotozoal Structure–Activity Relationships of Synthetic Leucinostatin Derivatives and Elucidation of their Mode of Action Open
Leucinostatin A is one of the most potent antiprotozoal compounds ever described, but little was known on structure–activity relationships (SAR). We used Trypanosoma brucei as a protozoal model organism to test synthetically modified deriv…
View article: Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures Open
Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly c…
View article: Identification of a species-specific aminotransferase in Pediococcus acidilactici capable of forming α-aminobutyrate
Identification of a species-specific aminotransferase in Pediococcus acidilactici capable of forming α-aminobutyrate Open
View article: Molecular Confirmation of a Fasciola Gigantica × Fasciola Hepatica Hybrid in a Chadian Bovine
Molecular Confirmation of a Fasciola Gigantica × Fasciola Hepatica Hybrid in a Chadian Bovine Open
Fascioliasis is a zoonotic infection of humans and, more commonly, ruminants. It is caused by 2 liver fluke species, Fasciola hepatica and Fasciola gigantica, which differ in size. The traditional morphological methods used to distinguish …