S5 Continuation
Tracks
Linhart Hall
| Wednesday, September 9, 2026 |
| 11:30 - 13:00 |
| Linhart Hall |
Speaker
Dr. Maria Marco
UC Davis
Our missing microbiome: how traditionally fermented foods support health
11:30 - 11:50
Dr. Alessandra Fontana
Università Cattolica Del Sacro Cuore
Impact of formulation and food matrix on probiotic functionality: a multi-analytical study on Lactobacillus acidophilus LA-5®
11:50 - 12:03
Mathias L. Richard
INRAE
The role of the fungal microbiota in gut inflammation: interaction with the bacterial microbiota and potential probiotic effects of foodborne fungi
12:03 - 12:16
Dr. Davide Addazii
University Of Bologna
Redefining polysaccharide choice: linking technology, gut health, and sustainability from chitosan to resistant starch
12:16 - 12:22
Dr. Chiara Maria Calvanese
University Of Naples Federico II, Department of Agriculture Sciences
Development of a novel psychobiotic fermented product for gut-brain axis modulation
12:22 - 12:28
Mr. Ewen Trebossen
French National Institute for Agriculture, Food, and Environment (INRAE)
Screening of 103 probiotic and proteolytic bacterial strains for lupin-based food applications targeting allergy modulation
12:28 - 12:34
Priscilla Magro Reque
CarMeN Laboratory, INSERM, INRAE, Université Claude Bernard Lyon 1
Probiotic-fermented jambolan (Syzygium cumini) pulp modulates microbial communities and metabolite profiles in elderly gut microbiota
12:34 - 12:40
Ms. Humna LIAQAT
University Of Ljubljana, Biotechnical faculty
Comparative evaluation of anti-Inflammatory potential of nisin and gassericins K7
12:40 - 12:46
