29594 - Microbiology Of Fermentations

Learning outcomes

Te course is aimed to provide the fundamental knowledge on:

1. the microbiology of the fermentations of the products of greatest interest for food industry 

2. potentiality of yeasts, mould and bacteria for raw material transformations, precursor bioconversion and production of molecule and macromolecules of food industry interest;

3. the management and optimization of microbial activities in relation of raw material and final product features as well as manufacturing processes.

4.Innovative bioconversion concepts for food processing in the framework  of sustainable and circular bioeconomy

Course contents

The course Microbiology of Fermentations is part of the Integrated Course Advanced and Predictive Microbiology.

The content of Microbiology of Fermentations, functional to achieve the knowledge and the abilities necessary to manage and optimise the biotechnological processes and the fermentations of interest in food sector, are organised in the following main matters:

Microbial Starter cultures. Natural and guided fermentation. Use of Starter cultures. Selection criteria of starter cultures.

Dairy products. Definition. Enzymatic and acid coagulation and role of microorganisms. Influence of microbial quality of milk. Selected and natural starters: their role in cheese making. Cheese ripening: microorganisms and biochemical transformations. Fermented milks: production technology and characteristics.

Bakery products. Microbiological characteristics of baked goods. Direct and indirect baking. Microbiology of sourdough. Relationships between microbial population.

Fermented sausages: productive process and role of microorganisms in primary fermentation. Role of starter cultures. Transformation during ripening: role of lactic acid bacteria, moulds and yeasts.

Wine: alcoholic fermentation: yeast role. Main factors affecting wine production. Malolactic fermentation. wine alteration caused by microorganisms.

Beer: definition and classification; microorganisms and natural fermentation; main factors affecting beer production. Starter cultures.

Oxidative transformation: vinegar. Acetic bacteria and selection of starters for the production of vinegar.

Basic information on fermented foods from fruits and leaves.

Basic information on the fermentation to obtain coffee and cocoa.

Set up and optimisation of biotechnological processes for food production in the framework of sustainable and circular bioeconomy. Production of food ingredients, enzymes and aroma throughout microorganisms from agro-industrial waste and by-products. Valorisation of alternative or unusual protein sources.

In order to enable students to acquire the knowledge and the skills to manage and optimise the fermentations and the biotechnological processes at industrial level, also practical laboratory trials, guided visits to key food companies and seminars by experts are foreseen. The practical LAB trainings and the Company guided visits will be planned at the beginning of the course.

 

Readings/Bibliography

The materials necessary to prepare the exam will be provided by Rosalba Lanciotti. The slide s and the materials presented and discussed during the lessons and the lab training will be available on Virtuale. Adjunctive bibliographic materials will be provided if necessary to clarify specific matters or to answer to specific interest or questions raised by students related to the course.

For further information on course matters and specific student interests the following references are suggested: 

Cocolin, Gobbetti, Neviani (2022) "Microbiologia alimentare applicata" Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli

Mucchetti, Neviani (2022) "Tecnologia casearia - dall'empirismo all'industria" Casa editrice Ambrosiana. Distribuzione esclusiva Zanichelli

Arnold L. Demain and Julian E. Davies (Eds.) "Manual of Industrial microbiology and biotechnology". Second edition. ASM Press

Gobbetti, Rizzello (2023) "Biotecnologia dei prodotti lievitati da forno" - Seconda edizione. Casa Editrice Ambrosiana.

Romano P., Ciani M. e Cocolin L. (2022) Microbiologia della vite e del vino. Casa editrice Ambrosiana

Teaching methods

Lectures by Rosalba Lanciotti.

Seminars by experts and well known colleagues of food sector.

Study visits to fermented food and beverage industries as well key stakeholders of Food Sector. For example a study visit to The European Food Safety Authority (EFSA) is already planned on December 2025. The Lab practical training will be performed at the Labs of the Food Science Campus of Cesena. The teaching Labs are equipped with advanced instruments and equipment functional to the acquisitions of the specific skills of the course.

In order to attend the lab activities, the student must attend the course 1, 2 and 3 regarding safety in e-learning way.All the instructions are reported at the link [https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio]

 

Assessment methods

Microbiology of Fermentations is part of the Integrated Course of Advanced and Predictive Microbiology together with Diagnostic and Predictive Microbiology.

The exam of Microbiology of Fermentation will be performed after the end of the lessons of the Course. Oral evaluation (about 20 minutes) by means of 3/4 questions on the issues treated during the lessons, Lab trials, seminars and study visits.

The student knowledge will be assessed on the basis of the following criteria: i) knowledge, comprehension and discussion capability of the subjects ii) critical and communication capability; iii) mastery of technical and scientific language. The maximum score can be 30 eventually cum laude.

Students with learning disorders and\or temporary or permanent disabilities must contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the teacher, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

The final score will be the arithmetic average of the scores obtained in both the modules of Professors R. Lanciotti and F. Gardini. The final evaluation will be logged and signed by prof. Gardini.

The enrolment must be accomplished through ALMAESAMI as well as the cancellation, which must be before the starting date of the exam session. The eligible students can agree with the professors an eventual exam out of the official calendar. For further information check on https://almaesami.unibo.it/almaesami/welcome.htm.

Teaching tools

Slide-projector; Overhead-projector, PC; Powerpoint presentations and protocols/instruction/explanations for LAB training.

The materials will be provided to the students by means of VIRTUALE platform [https://virtuale.unibo.it/] or reserved (to the student of the course) exchange folder

Well-equipped LABs are available at The Campus of Food Sciences of Cesena for the practical laboratory trainings.

Office hours

See the website of Rosalba Lanciotti