4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Fermented Plant-Based Probiotics
Fermented plant-based probiotics are gaining popularity as a natural way to support gut health. These probiotics are live microorganisms found in fermented plant foods like sauerkraut, kimchi, and tempeh. Unlike dairy-based probiotics, plant-based options cater to those with lactose intolerance or vegan preferences. The fermentation process enhances the nutritional value of the plants, increasing their probiotic content. Alongside probiotics, these foods also contain prebiotics, which are dietary fibers that feed beneficial gut bacteria. This dual action promotes a healthy microbiome, improves digestion, and may boost the immune system. Fermented plant-based foods are a rich source of vitamins and minerals, further supporting overall health. Including a variety of these fermented foods in the diet can help maintain a balanced gut flora and contribute to overall well-being.
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