Italian Society of Agro-Food and Environmental Microbiology (IT-SIMTREA)
SIMTREA is working towards some main strategic priorities:
- strengthening scientific relationship with other scientific societies and institutional bodies
- consolidating scientific excellence and consequently contributing to the science of microbiology through high-quality and innovative research and publications
- consolidating internationalization among others through the Microbial Diversity Conferences
- increasing support for young researchers
Membership location: national
Membership scope: a nonprofit membership organization for scientists who work in the fields of agricultural, environmental and food microbiology. The Society promotes the understanding of microbiology to a diverse range of stakeholders, including policy makers, students, and teachers.
|Membership type||fee (currency)||NOtes|
|Full member||25 (€/year)||Although there not restrictive requirements, the CV and the scientific activity (list of publications) are evaluated by the SIMTREA Committee.|
|Young member||25 (€/year)|
How to join
On www.simtrea.org, press the botton “iscrizioni”
Contact point: Membership Officer
Contact point: FEMS Delegate
Raffaella Di Cagno
FEMS Member Society since 2011
SIMTREA was formed on 15 February 1994 in Milan (Italy). The Italian Society of Agro-Food and Environmental Microbiology (SIMTREA) is a nonprofit membership organization for scientists who work in the fields of agricultural, environmental and food microbiology. It has about 246 members coming from universities, industry and research institutions. Since 2011, SIMTREA organizes the International biennial Conference on Microbial Diversity (the MD series with the first being the MD-2011 Conference) aimed to promote discussion and exchange of information and experiences regarding the complexity intrinsic in microbial biodiversity.
Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms that are primarily used as starter cultures and probiotics, and are also being developed as production systems in industrial biotechnology. The aim of this paper is to provide a brief overview of the potential of lactic acid bacteria as biological catalysts for production of different organic compounds for food and non-food sectors based on their diversity, metabolic- and stress tolerance features, as well as the use of genetic/metabolic engineering tools for enhancing their capabilities.