Food Biotechnology: Fermented Foods and Microbial Consortia

This lecture explores the science behind fermented foods and microbial consortia, focusing on the lactic metabolism revisited, the periodic table of public wines, and the utilization of fermented soy foods. It delves into the concepts of umami taste, taste receptors, and the isolation of bacteria from kimchi. The presentation also discusses the journey of producing cell-cultured human milk and the utilization of mammary epithelial cells. The slides cover a wide range of topics related to food biotechnology, including the utilization of fermented soy foods, umami seasoning, and the frequency of gram-positive bacteria in kimchi.