Code：G2B50401 / Instructor：HOSOMI Akira
Course Description
Microbes have been involved in humans’ food since ancient times. These microbes have brought people diverse benefits and detriments, for example,
fermentation to create foods, soil microbes that contribute to foodstuff production, and microbes that are affected by food, including enterobacteria.
This class provides a commentary on these diverse relationships between human food and microbes. Note that this class is composed of relay-style
lectures delivered by several instructors (15 sessions in total).
Keywords
food, microbes, fermented foods,
food production, enterobacteria,
soil fungi
Course Plan
Session 1: Fermentation and yeast (1) (Hosomi)
Session 2: Fermentation and yeast (2) (Hosomi)
Session 3: Fermentation and yeast (3) (Hosomi)
Session 4: Fermentation and yeast (4) (Hosomi)
Session 5: Fermented milk around the world and its history (Shimosato)
Session 6: Shinshū’s fermented food culture (Shimosato)
Session 7: Microbes that make amino acids (Takeno)
Session 8: Microbes that make organic acids (The mechanisms that make vinegar) (Takeno)
Session 9: Microbes that make functional fatty acids (3) (Takeno)
Session 10: Microbes that make functional fatty acids (4) (Takeno)
Session 11: The power of lactobacilli that live in foods (Kawahara)
Session 12: The power of yeasts that live in foods (Kawahara)
Session 13: Food and intestinal flora (1) (Ogita)
Session 14: Food and intestinal flora (2) (Ogita)
Session 15: Food production and microbes (Saitō); class questionnaire
