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Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce. Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics. One of the alternatives to antimicrobials in disease control could be the use of probiotic bacteria as microbial control agents.
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Scope and Importance:
Indigenous fermented foods are produced at the household level in a majority of African countries. Increasing industrialization and urbanisation trends in these countries will however dictate the need for larger scale production of fermented foods of consistent quality. Additionally, variation of the quality attributes of these foods to meet the demands of the sophisticated and varied palates of industrialized communities will eventually be required. Microorganisms responsible for effecting important changes in the food during fermentation should be selected and subjected to genetic improvement geared toward maximising desirable quality attributes in the food and the limiting any undesirable attributes. Fermented foods can be the kinds of food that people refer to as “acquired tastes.” But some of the most common things we eat and drink are fermented. The words aged and cured define fermented foods. Wine, beer and cider are fermented. Leavened bread is fermented. Dairy products such as yogurt, kefir and some cheeses are fermented. Pickled vegetables can be fermented. Fermented foods have been shown to support the beneficial bacteria in our digestive tract. In our antiseptic world with chlorinated water, antibiotics in our meat, our milk and our own bodies, and antibacterial everything, we could use some beneficial bacteria in our bodies. Fermentation is a process in which food is exposed to bacteria and yeasts, either via inoculation or naturally through the air. Beneficial microorganisms beat out the kind that can kill you, and eat up the carbohydrates in the food. The results are interesting flavors, textures, and smells. Before refrigeration, curing meats, pickling vegetables, and clabbering milk was the only way to extend the life of perishables. And if fermented foods haven’t been cooked, they are really good for you (cooking kills off the beneficial bacteria).
A recent study by Transparency Market Research (TMR) forecasts that the global fermentation chemicals market will grow at a moderate CAGR of 5.4% from 2013 to 2019. TMR, a leading market intelligence firm based in the United States, in its latest market report says that the revenue generated by the global fermentation chemicals market was valued at US$41,567.7 million in 2012, and will surge to US$60,123.9 million by the end of 2019. The report is titled ‘Fermentation Chemicals Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 – 2019.’ According to the primary and secondary research conducted by the market analysts at TMR, the global fermentation chemicals market will show a promising pace of growth for the period ranging from 2013 to 2019.
International symposium and workshops
Relevant Society and Associations
• Biofpr, USA
• American Society for Microbiology, USA
• American Society of Brewing Chemists, USA
• Siebel Institute of Technology & World Brewing Academy, USA
• International Center for Brewing and Distilling
• American Oil Chemists Society, USA
• Korean Society of Microbiology, Korea
• Korean Society of Food Science and Technology, Korea
• Society for Industrial Microbiology and Biotechnology, USA
• Society for Fermentation and Bioengineering, Japan
• Fermentation Science Option- Oregon State University, USA
• Fermentation technology-RMIT, Australia
• Fermentation technology-Tokyo University, Japan
Fermentation Technology Companies:
1.GEA Pharma fermentation technology, UK
3.BioVectra Inc. USA
4.Lambda Laboratory Instruments, Switzerland
5.Pfizer Inc, UK
6.SynCo Bio Partners, Netherlands
7.Worthington Biochemical Corporation, USA
9.Ceres Chemical Co. , Inc., USA
10.Microbial Fermentation Technology- Biocon, India
This page will be updated regularly.
This page was last updated on 14th Sep, 2015
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