Along with drying and seasoning, fermentation is one of the oldest methods of food preservation, and rooted in ancient cultures and village life. The supposedly owning fermentation process zone unit has been developed over the years by women in order to preserve food in the event of a shortage, to impart fascinating flavor to food and to reduce toxicity. Today, fermentation continues to be widely practiced as a technology at the family or village level in several countries, but relatively only a few operating area units are assigned to the industrial level Associate in Nursing. As a technology, the fermentation of food goes back a minimum of 6000 years and may come from microbial interactions of an appropriate nature. Fermentation allowed our ancestors in temperate and cooler regions to survive the winter season and the inhabitants of the tropics to survive those suffering from drought with limited purchasing power, access to safe, inexpensive and nutritious.
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Keynote: Medical Microbiology & Diagnosis
Keynote: Medical Microbiology & Diagnosis
Journal of Microbial Pathogenesis received 17 citations as per Google Scholar report
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi 