Control

The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese.

Institutional Repository Agroscope

Chollet M., Guggisberg D., Portmann R., Risse M.-C., Walther B.

Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese.

International Dairy Journal, 75, (December), 2017, 1-9.

Download english: ScienceDirect

Abstract:

Two genera of lactic acid bacteria are principally known to produce menaquinones in cheese: Lactococcus spp. in semi-hard cheese such as Vacherin Fribourgeois and Raclette, and propionibacteria in Swiss-type cheese such as Emmental. Menaquinone (MK) content of several cheese loaves was analysed to determine the impact of sampling site, ripening time and cultures used during cheese making. With Lactococcus spp., in Vacherin and in Raclette, the principal menaquinone was MK-9 (median ¼ 149 mg kg1 and median ¼ 167 mg kg1) followed by MK-8 (median ¼ 70 mg kg1 and median ¼ 66 mg kg1). In Emmental cheese, the principal menaquinone was MK-4 (median ¼ 48 mg kg1) in young cheese and MK- 9(4H) (median ¼ 468 mg kg1) in cheese older than 90 days. The only difference in sampling site was found in Raclette for MK-9. In Vacherin, MK-8, MK-9 and total contents of menaquinones were significantly different according to the strain of Lactococcus lactis ssp. cremoris used.

ISSN Print: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2017.07.005
Publication-ID (Web Code): 36961 Sending by e-mail

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Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese.