Information Package / Course Catalogue
Starter Cultures in Food Industry
Course Code: VBH552
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 3
Objectives of the Course

Definition of starter cultures and areas of application, the mechanism of action

Course Content

The effects of microorganisms attributed as starter cultures, general properties and characteristics of starter cultures used in meat and dairy industry

Name of Lecturer(s)
Prof. Ergün Ömer GÖKSOY
Learning Outcomes
1.To determine the features of strains which must carry to be called a starter culture
2.Determination of mechanisms of starter cultures
3.Specifying starter cultures used in meat industry
4.Specifying starter cultures used in dairy industry
5.The terms of probiotics
6.Lantibiotics and their working principles against to pathogenic microorganisms
Recommended or Required Reading
1.Kılıç S., Süt Mikrobiyolojisi, 2010.
2.Üçüncü M., Süt ve mamülleri teknolojisi, 2010
3.Anar Ş., Et ve et ürünleri teknolojisi, 2010.
Weekly Detailed Course Contents
Week 1 - Theoretical
Starter cultures and their characteristics
Week 2 - Theoretical
Probiotics and lantibiotics
Week 3 - Theoretical
Starter cultures used in meat technology 1: Staphylococcus spp
Week 4 - Theoretical
Starter cultures used in meat technology 2: Lactobacilli
Week 5 - Theoretical
Starter cultures used in meat technology 3: Micrococcus spp
Week 6 - Theoretical
Starter cultures used in meat technology 4: Kocuria spp
Week 7 - Theoretical
Starter cultures used in meat technology 5: Pediococcus spp
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Starter cultures used in milk technology 1: Lactococci
Week 10 - Theoretical
Starter cultures used in milk technology 2: Lactobacilli
Week 11 - Theoretical
Starter cultures used in milk technology 3: Streptococci
Week 12 - Theoretical
Starter cultures used in milk technology 4: Leuconostoc spp
Week 13 - Theoretical
Starter cultures used in milk technology 5: Bifidobacterium
Week 14 - Theoretical
Yeast and mould used as a Starter cultures
Week 15 - Theoretical
Discussion
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Seminar2024
Reading140228
Midterm Examination110212
Final Examination114317
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
4
1
3
3
3
3
3
2
2
2
2
2
OÇ-2
4
4
4
4
4
4
OÇ-3
4
3
5
5
5
5
5
OÇ-4
3
2
5
5
5
5
5
OÇ-5
5
4
4
4
4
4
OÇ-6
1
5
2
2
2
2
2
3
3
3
3
3
Adnan Menderes University - Information Package / Course Catalogue