Fermentation Technology

Microbial fermentation: Enzymes, metabolic pathways and fermentation aspects

World Congress on Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry

August 25-27, 2015 Valencia, Spain

Osama Ibrahim

Bio Innovation, USA

Posters-Accepted Abstracts: Ferment Technol

Abstract:

The original definition of fermentation is the anaerobic conversion of sugars to ethanol and carbon dioxide by yeast. This original definition has been expanded over time to the conversion of organic materials by multiple diversities of organisms (bacteria, yeasts, molds, animal cells, or plant cells) under anaerobic or aerobic conditions into wide ranges of molecules types different In general, fermentation can be divided into four types that are not necessary disjoint from each other: Production of biomass (viable cellular materials) Production of extracellular metabolites (chemical compounds) Production of intracellular components (proteins) Transformation of substrates into bio products The key elements of fermentation industry are strain microbial/cells selection, media composition, and conditions optimization. Microbial fermentation will be highlighted in this presentation that includes microbial enzymes, metabolic pathways and fermentation process.

Biography :

Email: Bioinnovation04@yahoo.com