Lactic acid bacteria
The aim of the conference is to discuss the use of lactic acid bacteria to respond better to consumer demands, and the use of them to adapt to the constraints of industrial processes. Lactic acid bacteria are used for fermentation, and their characteristics have been extensively studied. Recent research has opened up new fields of knowledge, using new techniques such as microbiological screening, stress and in situ genetic probes. These recent advances have led to new understandings of the behaviour of individual strains and their impact on product characteristics and therefore on consumer health.
For further information, please contact:
ADRIA Normandie
Boulevard du 13 juin 1944
BP 2
F-14310 Villers-Bocage
Tel. +33-2-31770883; Fax +33-2-31774943