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)

Publikationen Hélène Berthoud-dit-Gallon Marchand

Sizzano F., Blackford M., Berthoud-dit-Gallon Marchand H., Bieri S., Lefort F., Simonin S., Bourdin G., Bach B.
Flow cytometry for yeast bioprospection.
In: Cyto 2024-International Cytometry congress. 4 May, Hrsg. ISAC International Socyety for Advencement in Cytometry, Edinburgh. 2024, 1.

Sizzano F., Blackford M., Berthoud-dit-Gallon Marchand H., Amiet L., Bailly S., Vuichard F., Monnard C., Bieri S., Spring J.-L., Barth Y., Descombes C., Lefort F., Cléroux M., Simonin S., Chappuis C. und weitere
Bioprospecting of a Metschnikowia pulcherrima indigenous strain for Chasselas winemaking in 2022 vintage.
Foods, 12, (24), 2023, 1-17.

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.

Bettera L., Dreier M., Schmidt R., Gatti M., Berthoud-dit-Gallon Marchand H., Bachmann H.-P.
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.
Frontiers in Microbiology, 14, 2023, 1-15.

Turgay M., Falentin H., Irmler S., Fröhlich-Wyder M. T., Meola M., Oberhaensli S., Berthoud-dit-Gallon Marchand H.
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity.
Food Microbiology, 106, 2022, 1-12.

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.

Dreier M., Meola M., Berthoud-dit-Gallon Marchand H., Shani N., Wechsler D., Junier P.
High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota.
BMC Microbiology, 22, 2022.

Ryser L., Arias E., Berthoud H., Delbès-Paus C., Chassard C., Bruggmann R., Irmler S.
Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese.
International Dairy Journal, 129, 2022, 1-8.

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

Wechsler D., Irmler S., Moser A., Dreier M., Berthoud-dit-Gallon Marchand H., Turgay M., Haldemann J., Fehér N.
Biodiversité de Lactobacillus helveticus et effet anti-clostridia.
In: formation continue ARQHA. 08 juin, St-Cierges. 2021, 1-36.

Shani N., Oberhaensli S., Berthoud-dit-Gallon Marchand H., Schmidt R., Bachmann H.-P.
Antimicrobial susceptibility of Lactobacillus delbrueckii subsp. lactis from milk products and other habitats.
Foods, 10, 2021, 1-19.

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 persistent phage infection in Swiss hard cheese starter cultures.
ISME Journal, 16, 2021, 388-399.

Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Portmann R., Badertscher R., Bisig W., Jakob E., Schafroth K., Fröhlich-Wyder M. T.
Influence of the contamination level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.
In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada. 2021, 1.

Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Dreier M., Shani N., Guggisberg D., Portmann R., Badertscher R., Loosli F., Bisig W., Bütikofer U., Häni W., Fröhlich-Wyder M. T.
Formation of biogenic amines by Lactobacillus wasatchensis in experimental Swiss-type cheeses and related opening defects.
In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada (online Symposium). 2021, 1.

Dreier M., Berthoud-dit-Gallon Marchand H., Shani N., Wechsler D., Junier P.
Development of a High-Throughput Microfluidic qPCR System for the Quantitative Determination of Quality-Relevant Bacteria in Cheese.
Frontiers in Microbiology, 11, (online), 2021, 1-15.

Shani N., Isolini D., Marzohl D., Berthoud-dit-Gallon Marchand H.
Evaluation of a new culture medium for the enumeration and isolation of Streptococcus salivarius subsp. thermophilus from cheese.
Food Microbiology, 95, 2021, 1-7.

Wechsler D., Irmler S., Berthoud-dit-Gallon Marchand H., Portmann R., Badertscher R., Bisig W., Schafroth K., Fröhlich-Wyder M. T.
Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.
International Dairy Journal, 113, (February), 2021, 1-10.

Egger C., Ménard O., Abbuehl-Eng L., Duerr D., Stoffers H., Berthoud-dit-Gallon Marchand H., Meola M., Badertscher R., Blaser C., Dupont D., Portmann R.
Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.
Food Chemistry, 340, 2021, 1-10.

Wechsler D., Irmler S., Aeschlimann T., Meola M., Berthoud-dit-Gallon Marchand H.
Aufklärung von nicht alltäglichen Käsefehlern mit modernster Analytik.
Agroscope Transfer, 358, 2020.

Dreier M., Berthoud-dit-Gallon Marchand H., Shani N., Wechsler D., Junier P.
SpeciesPrimer: a bioinformatics pipeline dedicated to the design of qPCR primers for the quantification of bacterial species.
PeerJ, online, (February 18), 2020, 1-25.

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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)