4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Microbial Fermentation Processes
Microbial fermentation processes play a crucial role in enhancing the efficacy of probiotics and prebiotics. During fermentation, microorganisms such as Lactobacillus and Bifidobacterium break down sugars and produce beneficial compounds, which contribute to the health benefits of fermented foods. Probiotics are live beneficial bacteria introduced into the digestive system through products like yogurt and kimchi, where they help maintain a balanced gut flora and improve digestive health. Prebiotics are non-digestible fibers present in foods like garlic and asparagus. These fibers act as food for probiotics, fostering their growth and activity in the gut. The fermentation process thus not only increases the availability of these beneficial bacteria but also enhances the functionality of prebiotics, creating a synergistic effect that supports overall gut health and immune function.
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