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3rd Edition of International Conference on Probiotics and Prebiotics

March 27 -28, 2025

March 27 -28, 2025 | Singapore

Fermentation Process

Fermentation Process

The definition of the word "Fermentation" Has changed dramatically throughout the last century. According to the term's origins, it simply refers to a gently bubbling or boiling situation. The phrase was first used when the sole known reaction of this type was the manufacture of wine, with the bubbling driven by carbon dioxide production. Fermentation is a metabolic process in which a carbohydrate, such as starch or sugar, is converted into an alcohol or an acid by an organism. Fermentation, for example, is a process by which yeast obtains energy by turning sugar into alcohol. Fermentation is the process through which bacteria turn carbohydrates into lactic acid. Zymology is the scientific study of fermentation. Probiotics are commonly delivered through fermented dairy foods such as yoghurt, fermented milk, and cheese, and these fermented dairy foods have long been connected with probiotic delivery. There are also many non-dairy probiotic products and non-food forms available, such as capsules, pills, and tablets, and some of these non-food forms are very popular among consumers. Non-dairy probiotic meals, particularly non-fermented beverages, can also help with probiotic delivery.

  • Products Formed by Fermentation
  • Production and Delivery of Probiotics
  • Fermentation Technologies
  • Cell Viability

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