Microbiology of Alcoholic Fermentation: Fundamentals, Advances and Perspectives

Credits: 4

Responsible: Prof. PhD. Sandra Regina Ceccato Antonini

Summary: 1- Importance of microbiological monitoring. 2- General characteristics of bacteria and yeasts that directly affect the fermentation process. 3- Microbiological techniques and methods to assess microbial contamination. 4- Yeast identification and characterization by traditional and molecular techniques. 5- The use of selected yeasts. 6- Recent advances in research with selected yeasts regarding metabolism and genomics. 7- Pentose fermenting yeasts: isolation, characterization and selection of strains based on the use of cellulosic and hemicellulosic hydrolysates and their particular characteristics.