29823 - Microbiology Applied to Plant Production

Learning outcomes

At the end of the course, the student acquires knowledge on the role played by microorganisms in activities related to plant production: epiphytic microorganisms in the production of fermented vegetable foods and in the olive oil industry, food from fermented vegetables, ecology and silage maturation, ensilage methods, composting processes and involved microbiota, evaluation criteria and suppressive effect of compost.

Course contents

Microbiology for plant production

• The phyllosphere microbiota: characteristics of the phyllosphere. microbial communities of the phyllosphere and their interactions, the phyllosphere as a habitat, importance of epiphytic organisms in the production of some fermented vegetable foods (sauerkraut, cucumbers, etc.), importance of epiphytic microorganisms for the production of table olives and extra virgin olive oil. The microbiome of berries and bark in Vitis vinifera
• Microorganisms and their role in production: role of microorganisms in the production of wine vinegar and balsamic vinegar, role of microorganisms for the production of fermented baked products.
• Silage: silage techniques, impact on the biochemistry of plant cells, types of silage, use of silage, microbial ecology of silage (enterobacteria, clostridia, yeasts, molds, etc.), role of lactic bacteria, additives and microbial inoculants, the conservation of silage

Readings/Bibliography

Slides used will be available on Virtuale platform
Scientific articles related to the topics will be made available on Virtuale platform

For further information the following book can be used:
Microbiologia Agroambientale - B. Biavati, C. Sorlini (Casa Editrice Ambrosiana)

Teaching methods

For the theoretical part, the teaching method will rely on power point presentations and open discussions. The total amount of hours will be divided in: lectures 60% and complementary activities 40% (laboratory experiences, videos, seminars etc.). The aim of the complementary activities is to connect the theoretical part of the course with the practical aspects

Assessment methods

The assessment method of the course is through an oral exam, to verify the acquisition of the expected knowledge and skills. Three questions will be asked to the student

Teaching tools

For the lectures PC, projector and blackboard are available. For complementary activities teaching laboratories and labs of the microbiology area will be used

Office hours

See the website of Loredana Baffoni