The High-Tech Secret behind theTraditional Swissness of Cheese:Securecell's Bioprocess Automation Platforms for efficient media development and biomass production control

摘要

Around 170,000 tons of cheese are produced in Switzerland per year (40% of the total Swiss milk production) with a value of around CHF 600 million ($674 million). Agroscope, a Swiss federal research institute, produces microbes necessary to manufacture and preserve the great diversity and uniqueness of Helvetic cheese and fermented milk products. Over 12,000 different microbial strains of 350 different species have been collected and are produced atAgroscope. Over 90,000 liquid bacterial culture samples, in addition to 115,000 freeze-dried cultures, are sold annually. The cultures are also used to produce Appellation d'Origine Protegee cheeses, a Swiss excellency. Only 12 Swiss cheeses are under this designation, and they keep alive the great passion and quality from the region in which they are produced.Ueli von Ah, PhD, head of Agroscope's Biotechnology Research Group, supervises the federal research station fordairy technology; his team ensures the production, safety, and efficiency of the starter cultures used by the Swiss dairy manufacturers. He gave us an insight into how the production of bacterial cultures is supported and facilitated by Securecell's technological platforms.