4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Fermentation Science
Fermentation science is the key to unlocking the potential of probiotics and prebiotics, revolutionizing the landscape of gut health. Probiotics, living microorganisms found in fermented foods like yogurt and kimchi, bolster the gut microbiome, promoting digestion and immunity. Fermentation enhances their viability and potency. Prebiotics, indigestible fibers in foods like bananas and garlic, serve as fuel for probiotics, amplifying their beneficial effects. Through precise fermentation techniques, probiotic strains flourish, while prebiotic compounds are enriched, creating symbiotic relationships that optimize gut health. This synergy is not only essential for digestion but also linked to improved mood and cognition. Understanding fermentation science allows us to harness the power of probiotics and prebiotics, paving the way for a healthier future.
Dipak P Ramji
Cardiff University, United Kingdom
Jason Ryan
Sacco System, Australia
David Pineda Ereno
DPE International Consulting, Belgium
Thi Thu Hao Van
RMIT University, Australia
Yasin Ozdemir
Ataturk Horticultural Central Research Institute, Turkey
Esperanza Martinez Romero
Universidad Nacional Autonoma de Mexico, Mexico
Suriyavathana Muthukrishnan
Periyar University, IndiaSubmit your abstract Today
Title : Results from a cross-sectional observational study examining irritable bowel syndrome patients six months after finishing their participation in the ViIBS trial
Jacek Piatek, Calisia University, Poland
Title : Gut microbiome as a driver of healthy ageing
Thi Thu Hao Van, RMIT University, Australia
Title : Treating irritable bowel syndrome patients with a balanced multi-strain synbiotic–results from a multi-center, randomized, double-blind, placebo-controlled clinical trial (the ViIBS trial)
Henning Sommermeyer, Calisia University, Poland
Title : Molecular mechanisms underlying the anti-atherogenic actions of probiotics
Dipak P Ramji, Cardiff University, United Kingdom
Title : Global regulatory trends on the use of probiotics and prebiotics in foods and food supplements
David Pineda Ereno, DPE International Consulting, Belgium
Title : Biochemical profile and nutripotential glimpses of Terminalia arjuna bark extract
Suriyavathana Muthukrishnan, Periyar University, India