Fermentation and process equipment

This Food Expo will also focus on the new trends and technologies in the fermentation technique. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. Hopefully, the Fermented Food Symposium will be helpful in explaining these facts.

Fermentation in food is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy. Fermentation  is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. It also employed in the leavening of bread, in preservation techniques to produce lactic acid in sour foods such as sauerkraut,dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar.

  • New development in beverages analysis
  • Fermentation equipments & advanced techniques
  • Application of enzymes in bioprocess
  • Bioreactors and cell culture systems
  • Optimizing cell culture process
  • Future prospects for cell culture systems

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