The objects of this course are to present the processing and development properties of various types of fermented foods. The contents of lectures are:
1. strain selection, improvement, and pure culture storage;
2. Bread-marking
3. Wine fermentation
4. Beer fermentation
5. Distilled beverage alcohol
6. milk fermentation: yogurt
7. Fermented fish and fish products
8. soy sauce fermentation
9. miso fermentation
10. MSG fermentation
11. Production of industrial enzymes
12. production of microbial biomass
13. Tea, coffee, and cocoa