This is to inform that due to some circumstances beyond the organizer control, “2nd Edition of International Conference and Expo on Applied Microbiology” (ICAM 2023) Hybrid Event scheduled during June 23-24, 2023 | Rome, Italy has been postponed. The updated dates and venue will be displayed shortly.
Your registration can be transferred to the next edition, if you have already confirmed your participation at the event.
For further details, please contact us at email@example.com or call +1 (702) 988 2320.
Plant-associated microorganisms, as well as plant and animal diseases, are studied in agricultural microbiology. It also covers soil fertility microbiology, such as microbial organic matter decomposition and soil nutrient conversions. Microorganisms linked with plants include bacteria, fungus, actinomycetes, and protozoa from several categories. Agricultural microbiology has been studied intensively for the past decade since it aids in understanding the value of relevant microbial strains to agricultural applications in order to reduce agricultural loss, boost soil fertility, and harvest. Plants and related microbes have a symbiotic connection in which both benefit from one other. Furthermore, various areas in agricultural microbiology aid in the diagnosis and prevention of plant diseases caused by pathogens. Agricultural microbiology aids in the comprehension of plant requirements such as soil texture, nutrients, water content, and associated microbes.
Microorganisms that hinder, generate, or contaminate food are studied in food microbiology. This covers the study of bacteria that cause food spoilage, pathogens that can cause disease (particularly if food is prepared or stored incorrectly), microbes that make fermented foods like cheese, yoghurt, bread, beer, and wine, and microbes that generate probiotics. Foods can be thought of as a microbial growth medium. Considering the wide range of sources, chemicals, and processes used to create food, almost any microorganism is a possible contamination. Microbes will alter the appearance, flavour, odour, and other aspects of food if given the opportunity to thrive.