2. Diversity of the microbial flora. Microbiome of fermented foods. Ecosystems and beneficial properties. Fermentation, an ancestral biopreservation.
|
|
4. Fermentation as a generator of bioactive compounds. |
|
6. Food ecosystems of fermented and non-fermented products. Characterization of food ecosystems, traditional methods and food metagenomics. |
|
8. Specific fermentations:
|
-Fermentació of milk and preparation of yogurt and cheese.
-Fermentacions vegetal.
-Fermentació of the meat.
-Formentació of marine foods.
-Panification.
-Fermentació of cereals: beer.
-Fermentació of grape must: wine.
-Production of vinegar. Wine vinegar, fruit vinegar.
-Description of other fermented products of minority consumption. |