S3 Continuation
Tracks
Linhart Hall
| Tuesday, September 8, 2026 |
| 17:00 - 18:00 |
| Linhart Hall |
Speaker
Assoc. Prof. Maria Gullo
University of Modena and Reggio Emilia
Acetic acid bacteria in agro-wastes: sustainable routes for producing cellulose
17:00 - 17:20
Dr. Xingchen Zhao
Technical University of Denmark
Bacillus cereus sensu lato is a challenge in solid-state fermented brewers’ spent grain
17:20 - 17:26
Mrs. Thi Duy Ly Vu
Isvv Science Institute Of Vine And Wine, Isvv
Valorisation of white wine lees: green strategies uncover key molecules stimulating lactic acid bacteria growth
17:26 - 17:32
Dr. Anna Rossi
University of Udine
Substrate-driven metabolic adaptation and gastrointestinal resilience of Lacticaseibacillus paracasei AF43 in dairy and plant protein matrices
17:32 - 17:38
Kathrine Ørnslund
Carlsberg A/S
Improved enzymatic conversion of starch during brewing using hydrodynamic cavitation as a process intensification strategy
17:38 - 17:44
Mr. Antoine Levasseur
Université de Caen laboratoire ABTE
Definition of ecosystem services in fermented food ecosystems as perspectives for raw milk cheese production in a changing world.
17:44 - 17:50
