MICROBIOLOGY OF FERMENTED FOODS
Academic Year 2024/2025 - Teacher: ALESSANDRA PINOExpected Learning Outcomes
The course aims to provide theoretical and practical skills linked to the use of microorganisms.
At the end of the course, the student should develop Knowledge, make judgments, and communicate as follows:
Knowledge and understanding - (Dublin 1)
At the end of the course, the student must demonstrate knowledge and understanding of the main contents of the course.
How is it verified? Oral exam.
Applying knowledge and understanding - (Dublin 2)
At the end of the course, the student must demonstrate that he is able to design a fermented food and implement the resolution of any problems that may stop fermentation. It will also have to be able to evaluate and interpret experimental and literature data.
How is it verified? Oral exam.
Autonomy of judgment - (Dublin 3)
At the end of the course, the student must be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.
How is it verified? Oral exam after illustration of a scientific publication
Communication skills - (Dublin 4)
At the end of the course, the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication and that he is able to present a paper to his/her colleagues.
How is it verified? Production of a short paper in PowerPoint format that summarizes a scientific article.
Lifelong learning skills - (Dublin 5)
At the end of the course, the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course for their professional context, in a legally, ethically, and scientifically correct framework.
How is it verified? In part, with an oral interview.
Course Structure
The course includes classroom lessons, laboratory experience, and didactic visits. In addition, group work is planned which will be presented in ppt format.
The exam modality is ORAL (O).
The evaluation elements will concern the relevance of the answers to the questions posed, the quality of the contents, the ability to connect with other topics covered by the program, the ability to report examples, the technical language properties, and the student's overall expressive ability during the presentation of group work activities.
Lectures and exercises (classroom and company)
Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the program planned and outlined in the syllabus.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on the teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs), in the persons of Professor Anna De Angelis.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
Main fermentations. Lactic acid bacteria, yeasts and moulds for food fermentation. Starter cultures. Selection criteria for starters; factors influencing the growth of microrganims in food. Primary and secondary metabolities of fermentation. Probiotics, prebiotics and functional foods. Main fermented foods: fermented milk, cheeses, sourdough, cured meats, fermented olives, beer, wine.Student's ppt presentation. Practical course.
Contribution of teaching to the objectives of the 2030 Agenda for Sustainable Development
Goal 2: zero hunger
Target 2.4 As part of target 2.4, the course aims to provide skills on the use of microorganisms and the maintenance of microbial biodiversity in fermentation processes, with particular attention to traditional fermentations used in less developed countries. (lectures and laboratory).
Goal 12: responsible consumption and production
Target: 12.5 within the target 12.5 the course aims to provide skills on the fermentation processes of by-products of the agri-food industry using selected microorganisms. (lectures, laboratory).
Textbook Information
1. Microbiology and technology of fermented foods. Hutkins ed. 2006. Blackwell Publishing. ISBN-13: 978-0-8138-0018-9; ISBN-10: 0-8138-0018-8/2006.
2. “Probiotics and Prebiotics: Scientific Aspects”. Gerald W. Tannock. ISBN 978-1-904455-01-1.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Introduction to the course. Introduction to the subject; definition of food. Fermentation: definition and factors that condition fermentation | Lecture notes by the teacher. Books 1, 2 |
| 2 | Microbiological physiology: parameters that influence microbial development in the food matrix. Properties of microorganisms useful for fermentation processes; microbial metabolism: primary and secondary metabolites. | Lecture notes by the teacher.Book 1 |
| 3 | Food-related microorganisms: pro tecnologi; altering and pathogenic. main alterations related to microbial development and microbial metabolism. SSO microorganisms; quality indicators; safety indicators. | Lecture notes by the teacher. Books 1, 2 |
| 4 | Main fermented foods in the world: Tofu, Tempeh, Natto, Shoyu, Miso. Classification of fermented foods in relation to to microorganisms. Methods of identification and characterization of microorganisms in fermented foods. | Lecture notes by the teacher.Book 1 |
| 5 | Natural and drived fermentation: main differences. Traditionally fermented foods: advantages and disadvantages. Safety aspects of traditional fermented foods; pathogens associated with the consumption of traditionally fermented foods. | Lecture notes by the teacher. Book 1 |
| 6 | The control of fermentation through the use of starter cultures. Definition of starter culture; requirements for the selection of starters; classification of starter cultures: natural selected cultures (milk graft, whey graft, sourdough). | Lecture notes by the teacher. Books 1, 2 |
| 7 | Industrial production of starters. Main microorganisms used as starters. Lactic bacteria: definition, main characteristics; biotechnological properties. | Lecture notes by the teacher.Books 1, 2 |
| 8 | Genera: Enterococcus; Streptococcus, Lactococcus, Pediococcus, Leuconostoc, Weissella; Lactobacillus, Bifidobacteria. | Lecture notes by the teacher. |
| 9 | Micrococcaceae: main characteristics and their use Staphylococcus genus and propionic bacteria. Biotechnological characteristics of propionic bacterial. | Lecture notes by the teacher. |
| 10 | Bifidobacterium species: main characteristics and their use. Taxonomy of lactobacilli and bifidobacteria. | Lecture notes by the teacher. |
| 11 | Anaerobic respiration. Catabolism of carbohydrates, proteins and amino acids. Proteolytic activity and production of aromatic compounds. | Lecture notes by the teacher. |
| 12 | Fermented milk: definition; Main fermented milks: Koumiss, Kefir, Lben, yougurt. Starter for fermented milks: characteristics and their preparation. | Lecture notes by the teacher. Books 1, 2 |
| 13 | Cheese: definition and main characteristics. Differences in the microbiota of traditional and industrial cheeses. Starter cultures for cheeses: thermophilic and mesophilic cultures. Serum ferment for Grama Padano and Parmesan cheese; reinforced cultures. | Lecture notes by the teacher.Book 1 |
| 14 | Proteolytic activity associated with starters. The selected starters; role associated with starters in cheeses. | Lecture notes by the teacher. Book 1 |
| 15 | Fermented meats: definition and origin of fermented meat. Natural and controlled fermentation of fermented meats; starter cultures used in the production of fermented meats. | Lecture notes by the teacher. Book 1 |
| 16 | Proteolytic activity of fermented sausages. LAB activity of technological interest in fermented meat. The molds and yeasts used in the production of fermented meats. | Lecture notes by the teacher. Book 1 |
| 17 | Table olives: fermentation of table olives (Seville, Californian and Greek system). Main microorganisms involved in the fermentation of table olives. The microbiota of table olives. Bakery products; wine and beer. principal fermentative characteristics. | Lecture notes by the teacher. Book 1 |
| 18 | Student presentations on selected topic. | Research of bibliographic material |
Learning Assessment
Learning Assessment Procedures
The course aims to provide theoretical and practical skills on fermentation processes related to the use of microorganisms, the development and formulation of starter cultures to be used to standardize the food fermentation process.
At the end of the course, the student should develop Knowledge and understanding, make judgments, communication as follow:
Knowledge and understanding - (Dublin 1)
At the end of the course, the student must demonstrate knowledge and understanding of the main contents of the course.
How is it verified? Oral exam.
Applying knowledge and understanding - (Dublin 2)
At the end of the course, the student must demonstrate that he is able to design a fermented food and implement the resolution of any problems that may stop fermentation. It will also have to be able to evaluate and interpret experimental and literature data.
How is it verified? Oral exam.
Autonomy of judgment - (Dublin 3)
At the end of the course, the student must be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.
How is it verified? Oral exam after illustration of a scientific publication
Communication skills - (Dublin 4)
At the end of the course, the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication and that he is able to present a paper to his/her colleagues.
How is it verified? Production of a short paper in PowerPoint format that summarizes a scientific article.
Lifelong learning skills - (Dublin 5)
At the end of the course, the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course for their professional context, in a legally, ethically, and scientifically correct framework.
How is it verified? In part, with an oral interview.