Dear Colleagues,
2024-AAB&M is scheduled to be held from August 1st to 7th in China. 2024-AAB&M consists of two sub-conferences: “The 6th International Symposium on Acetic Acid Bacteria and Vinegar”, taking place from August 1st to 3rd in Taiyuan city, Shanxi Province, hosted by Shanxi Zilin Vinegar Industry Co., Ltd., and “The International Conference on Hongqu and Other Fermented Foods”, from August 4th to 7th in Guiyang city, Guizhou Province. The first symposium is a continuation of the international symposia on acetic acid bacteria (AAB) and vinegar held in Italy (Reggio Emilia, 2005), Japan (Nagoya, 2008), Spain (Cordoba, 2012), China (Taiyuan, 2015), and Germany (Freising, 2018).
AAB and Monascus spp. (the main producers of Hongqu), both are very interesting microorganisms that have been used since ancient times for the production of various foods, condiments and beverages, among which we can highlight the production of vinegar and Hongqu. Moreover, AAB’s special metabolism to carry out incomplete oxidation, to synthesize polysaccharides and other compounds, and Monascus abilities to produce rich secondary metabolites, give them great potential for the development of new bioprocesses in the context of the agri-food, pharmaceutical and other industries.
On the other hand, in many cases, the activities of AAB and Monascus are not only the results of the work of single strains but also those of complex microbiotas in which they seem to complement with other microorganisms. Given the significance of food products derived from AAB and Monascus, this conference will propose a scientific programme addressing the fundamental aspects and any type of products related to AAB, Monascus, Baijiu (liquor, a characteristic fermented product of Guizhou Province) and other fermented foods. We believe that it is necessary to bring together specialists on different types of AAB, Monascus and other microorganisms to elucidate the complex relationships that usually exist in the transformation of natural media to obtain fermented foods and even other products.
Additionally, fermented foods, particularly traditional ones, represent significant human achievements and wisdom. They are very closely related to human being’s daily life, meanwhile, as one of the important food culture exponents, they have made an important contribution to the exchange of people and cultures among different countries and regions, and will undoubtedly do so to contribute to the communication and development of the “global village”.
Also, fermented foods contain some functional components which are expected to develop into healthy products and even medicines.
Our aim is to provide a platform for scientists and producers worldwide to communicate and learn from each other by discussing key research topics in these areas.
Please, follow in the site (https://aab.gznu.edu.cn/aab2024/Home.htm) and do not hesitate in contact us regarding any issue you consider important.
We look forward to seeing you in China in August of 2024.
Conference Chairmen: Prof. Dr. Fusheng Chen; Prof. Dr. Isidoro García-García; Prof. Dr. Yongjian Yu.
2024-AAB&M