4th Edition of International Conference on Probiotics and Prebiotics
March 26-28, 2026
Probiotic Food Preservation
Probiotic food preservation leverages beneficial bacteria to extend the shelf life and enhance the safety of foods. By incorporating probiotics, such as Lactobacillus or Bifidobacterium strains, into food products, we introduce microorganisms that outcompete harmful bacteria and produce antimicrobial substances. This natural fermentation process not only preserves food but also enriches it with live cultures that can improve gut health and boost the immune system. Prebiotics, which are non-digestible fibers that promote the growth of beneficial bacteria, often complement probiotics. Together, they create a synergistic effect, optimizing the preservation process while also supporting digestive health. This approach to food preservation is both effective and sustainable, aligning with the growing trend towards natural and health-conscious food solutions.
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