An introduction to several major groups of microorganisms necessary for food fermentations and to provide insight on current research examining the diversity and functionality of these microbes in foods. This talk will cover the basics of lactic fermentations. Foods discussed: fermented vegetables, sourdough, dairy.
LAB in Food Fermentations
Michael Gänzle trained as Food Engineer at the Universität Hohenheim, Stuttgart, Germany, and received a doctoral degree in Food Microbiology in 1998. Since 2005, he holds an academic appointment at the University of Alberta, where he is now appointed as Professor and Canada Research Chair in Food Microbiology and Probiotics. Current research projects focus on the functional characterization of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food; the production of oligosaccharides from sucrose or lactose by lactic acid bacteria and biological activities of oligosaccharides; novel, non-thermal preservation methods with a focus on high pressure processing and biopreservation; and intestinal microbial ecology with focus on the use of prebiotic carbohydrates and dietary fiber to improve host health.