engleski

Biotechnological advances in food and drinks production

Fermentation of food and beverages is one of the oldest ways of food processing. Popular products such as pickle, beer, bread, wine, cheese, sour milk and sausages have been around for millenia. Strictly speaking, the term "fermentation" relates to anaerobic energy metabolism only. Presently, fermentation of foods is defined more broadly as bioprocessing, using microorganisms and their enzymes to achieve desirable quality characteristics. Among the microorganisms all groups, namely bacteria, yeast and moulds are encountered as functional microorganisms in food processing. This lecture deals with: 1. the use of molecular techniques to monitor the fate of functional as well as contaminating microflora during processing and storage of the fermented products, 2. the contribution of fermented food (components) to human and animal health, 3. the legal aspects of the use of functional food (ingredients) and international legislation regarding labeling and the tailor-made design of fermented products, 4. the composition of fermented food products and the role that “ omics” can play in the future development of safe and healthy food and 5. the short review of our (Department of Biochemical Engineering) results in the area of biotechnological production of food and drinks.

food biotechnology; fermentation; bioprocessing; functional starter cultures

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