29594 - Microbiology Of Fermentations

Learning outcomes

Te course is aimed to provide the fundamental knowledge on:

1.      the microbiology of the fermentations of main 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 activity in relation of raw material and final products features as well as manufacturing processes.  

Course contents

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. Fermented foods from fruits and leaves. Extractive fermentation: coffee and cocoa.

Production of food ingredients, enzymes and aroma throughout microorganisms.

Use of microbial cultures to increase the values of food by-products and waste.

Readings/Bibliography

Zambonelli, Tini, Giudici, Grazia "Microbiologia degli alimenti fermentati" Calderini-Edagricole 2001

Mucchetti, Neviani. Microbiologia e tecnologie lattiero-casearie. Tecnichenuove 2006

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

Slides

Teaching methods

Lectures, expert seminars and laboratory practices.

Assessment methods

Oral evaluation

Teaching tools

Slide-projector; Overhead-projector, PC

Office hours

See the website of Rosalba Lanciotti