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Alain BRANGER: Associate Professor of Biochemistry
INTRODUCTION
After an initial article , which introduced the micro-organisms of interest in food production, their way of life and their physiological particularities, we will discuss their uses here. The paragraph on biotechnological engineering will show the range of cultivation and production techniques available, and we will emphasize the specific precautions to be taken when using them. The article concludes with a brief review of microbial contributions to food production.
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Manufacturing food products by fermentation: engineering
Microbial utilization engineering
Bibliography
- BOURGEOIS (C.M.), MESCLE (J.F.), ZUCCA (J.), LARPENT (J.P.) coord - Microbiologie alimentaire. Tome 1 : Aspects microbiologiques de la sécurité et de la qualité des aliments – Tome 2 : Aliments fermentés et fermentations alimentaires - . Collection Sciences et techniques agroalimentaires. Tec et Doc (1996).
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