The group Fermentation Organisms and Bee Diseases supports scientifically the research groups “Quality Leadership off Swiss Cheeses Research Group”, “Cultures for Fermented Milk and Meat Products” and “Beekeeping Research”. It develops, adapts and applies various molecular and culture methods to detect, identify, count and typify the main micro-organisms present in cheese.
It develops in particular methods of detection of the cultures for the certificate of origin. Thus the group takes part according to the needs in the cheese-making tests but also tries to answer the questions raised by the practice. Moreover, it manages the collection, the maintenance and the distribution of strains of ALP. Finally the group is also active in bee research by the development of detection methods for diseases of the broods such as the European and the American foulbrood diseases, as well as the determination of yeasts in honey.
