Microbial Fermentation

Genetic manipulation - public opinion, political attitudes and commercial prospects - an introductory lecture; factors affecting the development of cider flavour; removal of alcohol from beverages; control of malo-lactic fermentation in wine - energetics, flavour modification and methods of starter culture preparation; sour-dough fermentation in bread making; flavour production by dairy starter cultures; the proteolytic pathway of lactococcus lactis; contribution of staphylococcus carnosus and staphylococcus piscifermentans to the fermentation of protein foods; the microbiology and taxonomy of acetobacter europaeus in commercial vinegar production; microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp; microbial fermentation in the production of plant foods; the fermentative preservation of grasses and forage crops; microbial and enzymic degradative reactions in the post-harvest processing of plant fibre.