Zilina, Slovakia

Further information Microbiology conferences

 Fermented foods are not only important sources of preserved nutrients but have also great potential in maintaining health and preventing diseases. Traditional fermented foods can serve as functional foods when eaten for specified health purposes, because of their content of one or more nutrients or non-nutrient substances which can confer health benefits.

Although already used for thousands of years in human nutrition it is today that the health promoting functionality of fermented foods becomes more and more in the focus of scientific and public interest. It is the purpose of the symposium to highlight the role and functionality of dali, kefir, yoghurt, cheese, miso, natto, tempeh, kimchi, sauerkraut, sourdough, bread drink, shubat, doenjang, gundruk, kombucha, ogi and other indigenous fermented foods and non-alcoholic fermented beverages.

Expert scientists and researchers will present there findings and visions about fermented foods as functional foods of the past, presence and future within the following areas: Lactic fermentation and health; Lactobacillus plantarum and human health; Kefir and yoghurt in health promotion; Bacillus-based fermented food and health; Non-dairy fermented foods and health; Vegetable-based fermented food as health influencer; Fermented non-alcoholic beverages; Novel fermented foods with health effect; Mechanisms of action; The future of fermented foods as functional foods.

Suggested reading: Lactobacillus Molecular Biology: From Genomics to Probiotics