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.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.

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

Gobbetti M., Corsetti A. (2010) Biotecnologia dei lievitati da forno. Zanichelli.

Suzzi G. Tofalo R. 2018 . Microbiologia Enologica. Edagricole Università e Formazione.

Slides and bibliographic materials provided by R. Lanciotti

Teaching methods

Lectures and seminars by experts and well known colleagues.

Study visits to fermented food and beverage industries.

Assessment methods

Oral evaluation by means of 3/4 questions on the issues treated during the lessons, 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.

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 recorded by prof. Gardini.

The enrollment 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.

Teaching tools

Slide-projector; Overhead-projector, PC

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

Office hours

See the website of Rosalba Lanciotti

See the website of Oliver Schluter