4.1.2. Lactic fermentation

Categories: 4. Scale Up
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About Course

Knowledge and skills
Students have knowledge about lactic acid bacteria growth and its types, know how the process of lactic acid fermentation occurred with different types of bacteria, and know the influence of fermentation on the active substances present in vegetables, such as pigments. Students can select appropriate Lactic acid bacteria for fermentation and know how to avoid spoilage of fermented products.

Teacher and organization
Emilia Janiszewska-Turak
Warsaw University of Life Sciences, Poland

What Will You Learn?

  • The course aims to explore lactic acid fermentation and its practical applications.

Course Content

Lactic fermentation

  • Lactic acid bacteria
    27:45
  • QUIZ 1
  • Lactic acid fermentation – Process description
    26:50
  • QUIZ 2
  • Changes of active substances
    27:35
  • QUIZ 3
  • Products description
    32:22
  • QUIZ 4

YouAreIn

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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