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MB 725 Fermentation Microbiology
Fermentation bioprocessing and characteristics, function and ecology of responsible microorganisms. Fermentative activities, growth responses and culture interactions related to metabolism, physiology and genetics of lactic acid bacteria and selected yeasts and molds. Current developments in starter culture technology and genetics; application to food and industrial fermentations.
Prerequisite: 叠颁贬听451, MB 351
Typically offered in Spring only
This course is offered alternate years