Bär C., Moser A., Wechsler D., Irmler S.
Insights into the microbial biodiversity of cheese.
In: 25th International ICFMH Conference. 12-22 July, Ed. FoodMicro, Dublin, Ireland. 2016, 1.

Wenzel C., Wüthrich D., Chollet M., Bruggmann R., Irmler S.
Influence of Lactobacillus delbrueckii on the ripening of Swiss Raclette cheese.
In: IDF Cheese Science & Technology. 11-13 April, Dublin. 2016, 1.

Chollet M., Berthoud-dit-Gallon Marchand H., Guggenbühl B., Wenzel C., Irmler S.
Impact of ripening time and addition of Lactobacillus helveticus on the maturity of Swiss Raclette cheese.
In: IDF Cheese Science & Technology. 11-13 April, Dublin. 2016, 1.

Bogicevic B., Berthoud-dit-Gallon Marchand H., Portmann R., Bavanantharajah T., Meile L., Irmler S.
Cysteine biosynthesis in Lactobacillus casei: identification and characterization of a serine acetyltransferase.
FEMS Microbiology Letters, 363, (4), 2016, 1-7.

Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Irmler S., Jakob E., Wechsler D.
Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese.
Dairy Science and Technology, 95, (5), 2015, 569-585.

Wenzel C., Bär C., Wüthrich D., Bruggmann R., Chollet M., Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S.
Influence of pH on gene expression in Lactobacillus parabuchneri FAM21731.
In: 6th Congress of European Microbiologists. 7-11 June, Ed. FEMS, Maastricht. 2015, 1.

Bär C., Wenzel C., Wüthrich D., Bruggmann R., Bavanantharajah T., Eugster-Meier E., Berthoud-dit-Gallon Marchand H., Irmler S.
Expression profiling of pediococcus acidilactici FAM18098 with a focus on threonine and serine catabolism.
In: 6th Congress of European Microbiologists. 7-11 June, Ed. FEMS, Maastricht, Netherlands. 2015, 1.

Guggisberg D., Schuetz P., Winkler H., Amrein R., Fröhlich-Wyder M. T., Irmler S., Bisig W., Jerjen I., Plamondon M., Hofmann J., Flisch A., Wechsler D.
Mechanism and control of the eye formation in cheese.
International Dairy Journal, 47, 2015, 118-127.

Bisig W., Guggisberg D., Irmler S., Jakob E., Wechsler D., Fröhlich-Wyder M. T.
Measurement of CO2 from metabolic activity of adjunct cultures during cheese ripening.
In: the ninth cheese symposium. 12th and 13th november, Ed. Teagasc, Cork Ireland. 2014, 1.

Irmler S., Houstek D., Bavanantharajah T., Oberli A., Roetschi A., Guggenbühl B., Berthoud-dit-Gallon Marchand H.
Properties of alanine dehydrogenase from pediococcus acidilactici FAM18098.
In: The 5th Congress of European. July 21-25, Ed. FEMS, Leipzig, Germnay. 2013, 1.

Bogicevic B., Fuchsmann P., Breme K., Portmann R., Guggenbühl B., Irmler S.
A preliminary study on the effect of Lactobacillus casei expressing cstathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds.
International Dairy Journal, (33), 2013, 97-103.

Fuchsmann P., Irmler S., Breme K.
Volatile sulphur Compounds in Cheeses – An Odorous Analytical Challenge.
Chimia, 67, (7/8), 2013, 610.

Irmler S., Bavan T., Oberli A., Roetschi A., Badertscher R., Guggenbühl B., Berthoud H.
Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus.
Applied and Environmental Microbiology, 79, (4), 2013, 1309-1315.

Guggisberg D., Fröhlich-Wyder M.-T., Irmler S., Greco M., Wechsler D.
Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria.
Dairy Science and Technology, 2012.

Fuchsmann P., Bogivevic B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium . 21.-24. Mai, Ed. IDF , Madison USA. 2012, 1-1.

Fuchsmann P., Bogicevic, B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium,. 21-24 May, Ed. IDF, Madison, USA. 2012, 1-1.

Irmler S., Bavan T., Guggenbühl B.
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft, (20), 2011, 695-697.

Bogicevic B., Berthoud H., Portmann R., Meile L., Irmler S.
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology, 2011.

Bogicevic B., Irmler S., Portmann R., Meile L., Berthoud H.
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei .
International Journal of Food Microbiology, 2011.

Knoll, C., Dutoit, M., Schnell, S., Rauhut, D. , Irmler S.
Cloning and characterization of a cystathionine beta-/gamma-lyase from two Oenococcus oeni oenological strains.
Applied Microbiology and Biotechnology, 89, 2010, 1051-1060.