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Thymol

thymolbehandlung_20170128

In the 1990s, the Bee Research Centre took part in a screening programme testing the potential effectiveness of over 100 essential oils and essential oil components against the varroa mite. Although sage, hyssop and thyme oils proved interesting, only thymol has been used in acaricide products. Thymol treatments require little effort, and there are a variety of preparations on the market. The advantages and drawbacks of thymol use are listed in the articles "Apilife VAR: A new varroacide with thymol as the main ingredient" and "THYMOVAR for Varroa control".

Use of essential oils for the control of Varroa jacobsoni (Oud.) in honey bee colonies (PDF, 1 MB, 20.01.2017)
A. Imdorf, S. Bogdanov, R. Ibáñez Ochoa, N. W. Calderone (1999)

Projektnummer: 22.08.18.03.05

Mikrobiome der Käseschmiere, der Käse und der Alpkäsereien

En collaboration étroite avec la branche fromagère, de nouvelles données seront générées par la caractérisation d’écosystèmes d’intérêt, allant de la morge, ce biofilm de microorganismes qui couvre une grande partie des fromages suisse, jusqu’à l’étude de la biodiversité dans les fromageries d’alpages. Un focus sera mis sur une sélection de bactéries influençant la qualité du fromage par la production de vitamines, d’arômes, de pigments, ou encore celles responsables de défauts. Il s’agira de quantifier leur présence dans le fromage, de reproduire leurs caractéristiques par une inoculation ciblée de fromages d’essais, et d’investiguer les voies métaboliques utilisées par ces bactéries grâce à des outils de biologie moléculaires et biochimiques de dernière génération.

Name, Vorname Standort
Aeschlimann Thomas Liebefeld
Ahrens Christian Reckenholz
Arias Emmanuelle Liebefeld
Bär Cornelia Liebefeld
Berthoud-dit-Gallon Marchand Hélène Liebefeld
Egger Charlotte Liebefeld
Grasso Fabio Liebefeld
Irmler Stefan Liebefeld
Schmidt Remo Liebefeld
Von Ah Ueli Liebefeld
Walther Barbara Liebefeld

Schmidt R., Somerville V., Berthoud-dit-Gallon Marchand H., Guggenbühl B., Gschwend F., Arias E.
The sensory and microbial diversity of Bernese Alp Cheese.
In: 13th FACEnetwork Meeting. 11. October, Grangeneuve (CH). 2023.

Irmler S., Bavanantharajah T., Binz E., Portmann R.
Ability of Latilactobacillus curvatus FAM25164 to produce tryptamine: Identification of a novel tryptophan decarboxylase.
Food Microbiology, 116, 2023, 1-8.

Wenger A., Bär C., Portmann R., Schmidt R. S., Eugster E., Weisskopf L., Irmler S.
The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in Pediococcus acidilactici.
Frontiers in Microbiology, 14, 2023, 1-10.

Somerville V., Showing T., Chabas H., Schmidt R., Von Ah U., Bruggmann R., Engel P.
Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.
Microbiome, 10, 2022, 1-13.

Somerville V., Von Ah U., Schmidt R., Engel P.
Genomic signatures of domestication in bacterial communities of Swiss cheese starter cultures.
In: ASM Microbe. 08. Juni, Washington DC.. 2022.

Somerville V., Grigaitis P., Battjes J., Moro F., Teusink B.
Use and limitations of genome-scale metabolic models in food microbiology.
Current Opinion in Food Science, 43, 2022, 225-231.

Somerville V., Schowing T., Chabas H., Schmidt R., Von Ah U., Bruggmann R., Engel P.
Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.
In: CRISPR 2022. 12. Juni, Boston. 2022.

Somerville V., Berthoud-dit-Gallon Marchand H., Schmidt R., Bachmann H.-P., Meng Y. H., Fuchsmann P., Von Ah U., Engel P.
Functional strain redundancy and phage resistance diversity in Swiss raw mixed cultures.
In: CBL 2022. 08. Juni, Hrsg. INRA Frankreich, Rennes. 2022.

Schmidt R.
Beprobung Berner Alpen: Erste Ergebnisse der Beprobung 2021.
In: Netzwerkanlass Alpwirtschaft. 07. April, Hrsg. Inforama Berner Oberland (Hondrich), Inforama Berner Oberland (Hondrich). 2022, 1-24.

Berthoud H., Wechsler D., Irmler S.
Production of putrescine and cadaverine by Paucilactobacillus wasatchensis.
Frontiers in Microbiology, 13, 2022, 1-10.

Apilife VAR: A new varroacide with thymol as the main ingredient (PDF, 103 kB, 20.01.2017)
A. Imdorf, S. Bogdanov, V. Kilchenmann, C. Maquelin (1994)

"THYMOVAR" for Varroa control (PDF, 75 kB, 27.01.2017)
F. Bollhalder (1998)


Although the use of thymol leads to residues in the wax and honey, these are negligible from a toxicological viewpoint. Since about 2008 the use of thymol-based products has been declining in Switzerland, and beekeepers making use of these products have tended to experience greater winter losses than those using e.g. formic acid.

Thymol residues in wax and honey after Apilife VAR treatment (PDF, 757 kB, 14.09.2016)
S. Bogdanov, A. Imdorf, V. Kilchenmann (1998) 

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