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3rd World Congress on Advances in Food Science, Processing and Technology

Tokyo, Japan

Katsuji Watanabe

Katsuji Watanabe

Fukuoka Institute of Technology, Japan

Title: A newly developed method and System for microbial analysis and their use for food microbiology


Biography: Katsuji Watanabe


A newly developed method and system, most probable number method/multiple enzyme restriction flagment length polymorphisms analysis, will become an innovative microbial analysis technology. Although we can get all the genetic information through next generation sequencing methods, such as pyro-sequencing, we do not know whether the microorganisms are proliferative, dormant or dead. By using our method we can know both proliferating and dormant cells separately. Although the method can be used in various fields, I will introduce its use as an analysis method for the following 3 food microorganisms. 1. Various kinds of foods include lactic acid bacteria not only as starter culture but also as health supplement. As various kinds of lactic acid bacteria in food can not only be qualified, but also quantified easily, the method will be used to check starter culture for food processing and also to check ingredient labeling for health supplements. 2. To suppress unintended increases of putrefactive bacteria, which is important to prevent food poisoning. As we can get more precise information about which putrefactive bacteria will be increased by each of the preservation methods, the method can be used to search a suitable preservation method. 3. It has been difficult to evaluate a risk of multidrug resistant bacteria by uncultured-based methods, because bacterial phylogenetic positions had no-relation to the resistance. The method can be used as the risk analysis method of multidrug resistant bacteria, not only for food samples but also for environmental samples, and seems to be useful to prevent community acquired infection.