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The 4th International Conference on Acetic Acid Bacteria was Held in HZAU: “The Most Acid Conference Ever”

The 4th International Conference on Acetic Acid Bacteria (Wuhan) was held in 504 Conference Hall in the College of Food Science and Technology and the conference room on the 5th floor in the International Exchange Center on September 19th-20th, 2015. Invited by the food biotechnology and security team from College of Food Science and Technology, plenty of famous international experts on acetic acid bacteria attended this conference, namely: Professor Paolo Giudici (University of Modena and Reggio Emilia, Italy), professor Isidoro García-García (University of Cordoba, Spain), professor Erick Vandamme (Ghent University, Belgium), professor Wolfgang Liebl (Technische Universität München, Germany), professor François Barja (University of Geneva, Switzerland), researcher Luciana De Vero(University of Modena and Reggio Emilia, Italy).

Professor Paolo Giudici, professor Isidoro García-García and professor Erick Vandamme gave three academic reports respectively, themed by “Truth and Illusion, Science and Technology: Case Studies of Spiced Vinegar”,“The Biosynthesis of Gluconic Acid of Acetic Acid Bacteria: An Unapproachable Balance”,“Industrial Biomass And Industrial Biotechnology” on the afternoon of 19th September, in 504 Conference Hall, College of Food Science and Technology.

On the morning of 20th, Professor Chen Fusheng exchanged ideas with six invited experts and scholars on the issue of international cooperation of acetic acid bacteria. Afterwards, professor Wolfgang Liebl, professor François Barja and researcher Luciana De Vero gave their own presentations, with the subjects being “The Analysis of Physiological Feature, Separation, Application of Membrane-bound Dehydrogenases in Acetic Acid Bacteria by Using Genetic Tools”,“Komagataeibacter’s High Resistance to Acid From Special Traits”,“The Acetic Acid Bacteria Stored in Modena: From Bacteria Preserving To Distribution of The Selected Fermented Bacteria”.

In addition, the food biotechnology and security team and the invited experts came to an agreement on further strengthening the scientific research cooperation and talent cultivation, with an aim to make better achievements in acetic acid bacteria research.

By Fu Changran