Application of microorganisms in fermented plant products

Abstract

This integration course will address the production processes for important fermented plant foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.

Objective

To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented plant foods, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.

Content

This course will present complex production processes for important fermented foods produced from different plant materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Food Biotechnology II, dealing with fermented animal products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented plant.

Resources