MVI321 Fermentation Microbiology

The following topics are covered both theoretically and practically by lectures and laboratory exercises:

1) Systematics for lactic acid bacteria, yeast and mould that are used in the food industry.

2) Metabolism, stability / lability and bacteriophage problems of lactic acid bacteria.

3) Production, use, control and maintenance of cultures for fermentation purposes, focusing on lactic acid bacteria.

4) Use of fungi and yeasts in fermented foods and industrial processes.

The UN’s sustainability goals include ensuring sufficient food and safe food. Fermentation is an important method used in food preservation to achieve this. The course deals with fermentation of traditional raw materials but will provide general knowledge about growth and metabolism of microorganisms such as lactic acid bacteria, moulds and yeasts. This knowledge can be used to ferment "new" non-traditional raw materials. After the Fermentation Microbiology course, students will be able to contribute to the production of sustainable food, increased food production and secure safe food.

Knowledge

On completion of the course the student should have:

• Knowledge about the use of lactic acid bacteria, yeasts and moulds in different fermented foods, as well as in industrial processes.

Skills

On completion of the course the student should be able to:

• Identify, characterize and maintain microbial cultures for fermentation purposes.
• Find scientific literature on relevant topics in books and scientific journals.
• The student is able to perform the preparations, techniques and analyses employed in the course.
• The student masters the instruments and equipment used in the course.

General competence

On completion of the course the student should:

• Understand the relationship between growth, metabolism and product properties in fermenteted products.