Learning objectives
Knowledge of microbiological aspect regarding production and ripening of fermented food. Comprehension of technological aspect favouring microbial growth with particular attention to bacteria and yeast metabolisms involved typical production of the most important fermented food and beverages
Prerequisites
Knowledge of microbiological aspect regarding production and ripening of fermented food. Comprehension of technological aspect favouring microbial growth with particular attention to bacteria and yeast metabolisms involved typical production of the most important fermented food and beverages
Course unit content
Role of bacteria, yeast and mould in fermented food transformation. Blue cheeses: microbial evolution in production and ripening. 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 bread production, yeast and lactic acid bacteria. The microorganism involved in vinegar and balsamic vinegar production. Other vegetal fermented food: role of microorganism in soia products, olives, sauerkrauts, coffe and cacao. Fermented fish: from the garum to the colatura di Acetera.
