Biochemistry of bacterial fermentations
[BRAL2203]
[15h + 15h] 3 credits
This course is taught in the 1st semester.
Teacher(s): Michel Ghislain, Yvan Larondelle(coord.)
Language: French
Level: Second
Aims
Main themes
- a detailed description of the main fermentation pathways used by bacteria,
- a comparison between these pathways in terms of metabolic efficiency,
- a presentation of examples of fermentation processes used by digestive bacteria and bacteria of the food industry,
- visits to food companies using bacteria in their specific industrial processes.
Content and teaching methods
A. A detailed presentation of the major bacterial fermentation pathways with comparisons and examples from the practice. The pathways considered are the alcoholic, lactic, acetic, butyric, butanol-acetone, methanic, sulfitic, mixed acids and butanediol, propionic and succinic fermentations (15 hours).
B. A collection of seminars (digestive flora and volatile fatty acid production, deterioration of foodstuffs, biohydrogenation phenomenon, specific and original industrial processes, etc.) and of visits to food companies (vinegar production, maturation of some cheeses, etc.)aiming at illustrating the first part of the course (15 hours).
Other information (prerequisite, evaluation (assessment methods), course materials recommended readings, ...)
Evaluation Written examination and potential evaluation of the presentations made by the students
Support Textbooks, scientific papers and copy of the PowerPoint presentations of the teacher