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Microbiology of Food Fermentations

The metabolic process known as fermentation technology makes use of microorganisms and enzymes to produce substances that are useful in the food, chemical, and pharmaceutical sectors. Food contamination or spoiling result from the fermentation process, which is carried out by specific anaerobic bacteria, fungus, and yeast species. The food and beverage industries need the fermentation process because excessive heat and poor cooking techniques can produce toxic byproducts.

Related Tags: Molecular Microbiology Conferences, Food Microbiology Conferences, Proteomics Conferences, Probiotics Conferences, Prebiotics Conferences



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