Microbial Food Cultures

Definition of microbial cultures; historical notes on their use since ancient times; declaration of microbial cultures (Reg EU 1169/2011 and updates). Regulations and safety criteria for microbial cultures, role of the institutions involved in the risk assessment of microbial cultures (EU Commission, EFSA, FEEDAP, BIOHAZ, IDF, EFFCA); USA: FDA and GRAS; EU: EFSA and QPS list; the Nagoya Protocol; the Cartagena Protocol on Biosafety. "Desired" properties (inhibition of pathogens, degradation of toxic compounds, improvement of food digestibility, enrichment of the food with vitamins, amino acids, fatty acids and proteins) and "unwanted" (production of toxic metabolites, virulence factors, antibiotic resistance) of microbial cultures. Focus on antibiotic resistance in the food chain and EFSA documents with guidelines for determining sensitivity to antibiotics. Genotypic methods for the evaluation of microbial cultures: Whole Genome Sequencing (WGS). Stability of microbial cultures (what is stability and how to control it, examples: Lactobacillus rhamnosus GG and Lactobacillus paracasei F19). How the production conditions of microbial cultures can influence their biomass yield, their activity in the industrial fermentation process and their stability. Description of the main microbial cultures that have a technological and / or beneficial role in fermented products: protective cultures. Some examples of microbial cultures and their applications in the food industry (such as preservation, for the creation of new products, for the modification of some food properties and for the production of antimicrobials, vitamins and vaccines).
The teaching will also make use of seminars held by industry experts.