Zeitschrift für Lebensmittel- und Industriemikrobiologie

Probiotics are live microorganisms that might help forestall and
treat a few diseases. These are additionally known as friendly or
healthy microorganisms. Probiotics can be provided through food
varieties, drinks, and dietary enhancements. Our body ordinarily has
good or beneficial microorganisms and awful or destructive
microorganisms. Keeping up the right harmony between these
microbes is essential for ideal wellbeing. Age, hereditary qualities,
and diet may impact the microbial composition in the body. Microbes
in the lower gastro-intestinal tract help in food digestion, fight against
pathogenic bacteria, and regulation the immune system. An
imbalance of gut microbiota can lead to diarrhea and other health
problems. An imbalance in gut microbiota is called dysbiosis, and this
has potential connections to infections of the intestinal tract, including
ulcerative colitis, irritable bowel syndrome, celiac disease, and
Crohn's illness

The award is to the experts who have made outstanding
contributions to advancing in Agri Food Aqua. It is the most
prestigious award of the conference and tagged as a Scientific
Service Achievement award. The eligibility criteria for achieving
this award is that one should have a minimum of 20+ years of
experience in the relative field in the public or private sector.
The receiver of this award should have a dedicated fascination
and should take initiative in researching the recent trends and
developments towards the related subjects. You can nominate
deserving of the award online.

We invite the participants from all over the world for the “International Conference on Food Microbiology” which is going to be held on December 07-08, 2020 at Tokyo, Japan. Conference Series is a world’s foremost event Organizer conducting International conferences in USA, Europe, Asia-Pacific and Middle East.
Food Microbiology 2020 highlights the theme “Food Microbiology: Modern Impact & Technologies”. This will broadly cover the fields of food microbiology as well as for initiation of new prospects and to explore new tendencies in the field of food microbiology

The food industry is continually endeavoring to grow new items to
satisfy the steadily changing requests of consumers and the
requirements of regulatory agencies. In spite of the fact that
microorganisms are very acceptable in giving us an astonishing
cluster of significant products, they for the most part produce them
just in quantity that they need for their own advantage. Hence, they
tend not to overproduce their metabolites. In strain improvement
programs, a strain creating a high titer is generally the ideal objective.
Genetics has had a long history of contributing to the creation of
microbial products.

Milk is a nutritional substance consumed as fluid with minimal processing which is also a raw material for wide variety of products. All the nutritional components that make milk and milk products an important part of the human diet also support the growth of pathogenic organisms. Mastitis is the most costly disease of dairy animals as it reduces milk yield and results in partial or complete damage to udder tissues and decreases the productive life span of animal. This study was conducted to detect the presence of mastitis milk and identify the causative organism of mastitis. A total of 188 samples were analysed. Out of 188 samples, SLST test (modified California Mastitis Test) reaction score were distributed as; negative 44.68% (n=84), score 1+ 22.87% (n=43), score 2+ 17.02% (n=32) and score 3+ 15.42% (n=29). The relationships between SLST test and Somatic Cell Counts was found to be statistically significant. Also, SLST test and salt test showed statistically significant relationship (P<0.05). The causative organisms were isolated from SLST positive milk samples (n=44). Staphylococcus aurous was predominant followed by Coagulase negative Staphylococcus and then Streptococcus agalactiae.