Fermentation - Science & Technology

Fermentations are used to produce beverages, vegetable products and useful by-products from waste streams.

Alcoholic Beverage Fermentations (Yeast)

• Wine
• Beer
• Mead (honey wine)

Bacterial Fermentations (Lactic Acid Bacteria)

• Wine malolactic fermentation
• Sauerkraut
• Other vegetable fermentations

Solid State Fermentations

• Enzymes
• Fermented foods
• Organic acids
• Natural flavors

Fermentation Microbiology & Biochemistry

• Detection of contaminants (wild yeast, bacteria, bacterial viruses)
• Factors influencing fermentation rate and microbial health
• Factors influencing product quality (fermentation parameters, quality of fermentation substrate)
• Factors influencing food safety (i.e. ethyl carbamate, contaminating microorganisms)
• Starter culture technology (selection of strains, starter preparation and use, lactic acid bacteria for wine, yeast)

Food Processing Waste Amelioration

• Production of enzymes
• Reduction of BOD and suspended solids
• Production of bulk biochemicals (citric acid, lactic acid)
• Production of food ingredients (natural flavors, colors, pectins)

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