Course Topics
Physiology, biochemistry and taxonomy of lactic acid bacteria and yeasts, with particular reference to the carbohydrate and nitrogen metabolisms, synthesis of EPS and antimicrobial; bacterial growth curve; how to carry out dairy fermentations with particular reference to yogurt; cheese making; sourdough fermentation for bread making and celiac disease; vegetable and fruit fermentations; novel paradigms for driving lactic fermentations, how to move from starter-assisted fermentation to the novel concept of fermentome; alcoholic and malolactic fermentations; how to prepare fermented functional foods and examples of some cases of study; biotics family including probiotics, prebiotics, synbiotics and post-biotics.
Propaedeutic courses
None
Teaching format
Interactive mode with several case of studies. All lecture are recorded and all slides are available for students since the first day of lecture