TP Microorganisms of food interest

Familiarize yourself with a microbiology laboratory, its equipment and operation. The application session enables students to carry out experiments to count and identify microorganisms of interest to the food industry (lactic acid bacteria), and to demonstrate their specific functionalities (acidification capacity, EPS and bacteriocin synthesis). The all-day session enables students to acquire the autonomy needed to lead and manage a food microbiology project. Within a given timeframe, students must be able to define objectives and implement appropriate techniques to achieve them.

PB6 MICA

Micro-organisms of food interest "Lactic acid bacteria"

Microscopic examination of different genera and species present in different food matrices
Enumeration (from a product) and identification (Api)
Demonstration of the following properties: acidification capacity inhibition of pathogens via bacteriocin synthesis production of EPS and impact on texture.

Food microbiology

Practical microbiology for health analysis and control laboratories: Food. Cosmetics. Water. Pharmaceutical products. 2007. DELARRAS Camille. Lavoisier. 476 p.