FERMENTED FOOD MICROBIOLOGY
Learning outcomes of the course unit
The aim of the course is to provide an overview of microbial metabolism to enable the student to fully appreciate the diversity of microorganisms and their metabolic capabilities involved in fermented food production. The expected result is the comprehension of the different microbiologic dynamics involved in the production of the most important traditional fermented food such as bread, beer, sausage, cheese and wine which have been produced for thousand years.
Course contents summary
Food and beverage fermentation (Historical and technological introduction), Fermented food microbial physiology (Microbial growth and nutrition, Microbial metabolism, Viable but non coltivable population), Principal microorganism involved in food fermentation (Lactic Acid Bacteria, The yeast), Dairy products (Cheese, Fermented milk, Butter, Yogurt), Wine (Production of grape must, Wine red and white technology, Alcolic fermentation, Secondary fermentation, Dessert wine, Sparkling wine and Champagne, Fortified wine), Beer (Bear brewing, Malting, Mashing and wort preparation, Yeast fermentation, Post-fermentation), Fermented sausage (Production, Microbial growth, Role of microrganisms, Natural fermentation and ripening, Micrococcacee, Lactic Acid Bacteria, Mould, Enzymes), Bread (Fermentation process, Sourdough bread, Microbial ecology of sourdough), Vinegar (wine vinegar, balsamic vinegar)
Zambonelli, Tini, Giudici, Grazia ''Microbiologia degli alimenti fermentati'' Calderini Edagricole, Bologna, 2001
Food Microbiology: Foundamentals and Frontiers, edited by Doyle P.M.,Beuchat, L.R., Monteville, T.J., 2th ed. ASM Press, Washington, D.C.
Zambonelli C.: Microbiologia e biotecnoligia dei vini, Edagricole, Bologna 1996