4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Fermented Foods
Fermented foods offer a tantalizing array of flavors while packing a punch of probiotics and prebiotics, making them nutritional powerhouses. Probiotics, the beneficial bacteria found in fermented foods like yogurt, kefir, and kimchi, promote gut health by maintaining a diverse microbiome and aiding digestion. Meanwhile, prebiotics, found in foods like sauerkraut and miso, serve as nourishment for these beneficial bacteria, helping them thrive.
The symbiotic relationship between probiotics and prebiotics found in fermented foods contributes to a balanced gut flora, enhancing immune function and overall well-being. Incorporating a variety of fermented foods into your diet not only delights the taste buds but also supports a happy and harmonious gut ecosystem, paving the way for better health from the inside out.
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