Learning outcomes of the course unit
Knowledge of biological aspect regarding industrial application of microorganisms. Comprehension of principles which link the different technology processes to the use of microorganism for producing fermented food
Course contents summary
Presence of microorganisms in fermented food: Lactic acid bacteria, yeast, natural and selected starter. Microorganisms in dairy products: fermented milk, yogurt and cheeses.
The microbiological role in wine production. Yeast, lactic acid bacteria and mould in red win, white wine and special wine. The microbiological role in bear production. The microbiological role in meat fermentation. The micorbiological role in bread production, yeast and lactic acid bacteria. The microorganism involved in vinegar and balsamic vinegar production. Other vegetal fermented food: role of micorganism in soia products, olives, sauerkrauts, coffe and cacao.
Zambonelli, Tini, Giudici, Grazia "Microbiologia degli alimenti fermentati" Calderini Edagricole, Bologna, 2001
Wood, B.J. “Microbiology of Fermented Foods”, Volumes 1 and 2. 2nd ed., 1997, 852 p., ISBN: 0-7514-0216-8
Microbiologia e Tecnologia Lattiero Casearia: qualità e sicurezza. Ed. Tecniche Nuove, Milano
Cocolin L.S., Comi G. (2007) La microbiologia applicata alle industrie alimentari. Ed. Aracne, Roma