The Study's Roots

Vincent Somerville, a former doctoral student in Philipp Engel’s Department of Fundamental Microbiology, spearheaded this enlightening research project. Collaborating with Agroscope, Switzerland's agricultural research center, the research team accessed a 50-year-old collection of bacterial strains used in the production of Gruyère, Emmental, and Sbrinz. By partially reactivating these 'cheese starter cultures,' they created laboratory mini-cheeses to explore the evolution of genetic and phenotypic traits over time.

An Ancient Art of Fermentation

Fermentation is not just a means of food preservation; it's a culinary art that transforms simple ingredients into complex flavors and textures. This process, which has been utilized for millennia, employs microorganisms like yeasts and bacteria to convert sugars into acids, enhancing the longevity and safety of foods. The Neolithic roots of this technique underscore the ingenuity of early civilizations that sought to ensure food security as populations grew and food demands increased.

Looking Ahead: The Future of Fermented Products

The implications of this research are vast. The team aims to extend their investigations beyond Swiss cheeses, potentially examining fermented products from various cultures worldwide. This could unlock new insights into the domestication of bacterial communities involved in fermentation, opening avenues for the development of safer and more sustainable food storage methods.