4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Probiotic Fermented Foods
Probiotic fermented foods, rich in beneficial live bacteria, play a crucial role in maintaining gut health. These foods, such as yogurt, kefir, sauerkraut, kimchi, and miso, are created through fermentation, a process that enhances their nutritional value and digestibility. Probiotics help balance the gut microbiota, supporting digestion, boosting the immune system, and potentially improving mental health. When combined with prebiotics—non-digestible fibers found in foods like garlic, onions, and bananas, which feed these beneficial bacteria—their efficacy is further enhanced. The synergy between probiotics and prebiotics fosters a healthy gut environment, contributing to overall well-being. Incorporating a variety of probiotic fermented foods into the diet can thus offer substantial health benefits.
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