International
Probiotics and Antimicrobial Proteins Conference

November 6-8, 2017 | Barcelona, Spain

Program Schedule

  • Keynote Speaker

    Time:

    Title

    Title: Novel Indigenous Probiotics from Dadih: Survival, Immne Response and Nutritional Status

    Ingrid S Surono
    Bina Nusantara University, Indonesia
    Biography
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    Biography



    Abstract
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    Abstract


    Keynote Speaker

    Time:

    Title

    Title: The Two-in-One Use of Sweet Whey Affords Yet Unknown Probiotic Viability upon Drying

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France Biography
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    Biography



    Abstract
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    Abstract


    Sessions:
    Dairy technology & Industrial production and microbial fermentation

    Time:

    Title: Grape marc is a functional substrate for probiotic bacteria

    Maria De Angelis
    University of Bari Aldo Moro, Italy

    Biography
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    Biography

    Maria De Angelis
    University of Bari Aldo Moro, Italy



    Abstract
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    Abstract

    Maria De Angelis
    University of Bari Aldo Moro, Italy

    This study aimed at using grape marc for the growth of probiotics with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12Aand PU1, Lactobacillus paracasei 14A, and Bifidobacteriumbreve 15A showed the ability to grow on grapemarc (GM) based media. The highest bacterial cell density (>9.0 CFU/g) was found in GM added of 1% ofglucose (GMG). Compared to un-inoculated and incubated control fermented GMG showed a decrease ofcarbohydrates and citric acid together with an increase of lactic acid. The content of several free aminoacids and phenol compounds differed between samples. Based on the survival under simulated gastrointestinalconditions, GMG was a suitable carrier of lactic acid bacteria and bifidobacteria strains. Compared to the control, cell-free supernatant (CFS) of fermented GMG exhibited a marked antioxidantactivity in vitro. The increased antioxidant activity was confirmed using Caco-2 cell line after inducingoxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DAassays, respectively. Supporting these founding, the SOD-2 gene expression of Caco-2 cells also showed alowest pro-oxidant effect induced by the four CFS of GMG fermented by probiotic strains.

    Time:

    Title: Design of experiment approach for developing probiotic and prebiotic fortified fermented food product

    Bijender Kumar
    University of Jammu, India

    Biography
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    Biography

    Bijender Kumar
    University of Jammu, India



    Abstract
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    Abstract

    Bijender Kumar
    University of Jammu, India

    Human gut microbiota plays a significant role in determining health and disease status. Probiotics may help maintaining favorable composition of gut microbiota, and can even reverse the ill effects of dysbiosis thus, contributing towards sustaining good health. Several of the potential health benefits of probiotics are well established, and numerous are still under investigation, and wanting more evidences. Probiotics show immense diversity with respect to their health benefitting attributes i.e. health benefits earmarked in one strain/species cannot be extrapolated to others without active experimentation. Thus, bioprospecting of novel efficacious probiotic strains is a continuous practice. Dairy products have widely been used as probiotic vehicles, however, recently earned some criticism due to high fat content, lactose intolerance, and allergies. Therefore, alternative probiotics-vehicles are being explored. Cereals could be one of the good choices as probiotic carriers. The current study aimed at isolating efficient probiotics, their functional characterization, and application for development of oat-based fermented food product using design of experiment (DOE) approach.

    Time:

    Title: Electrohydrodynamic processing for probiotic encapsulation

    Lorenzo Pastrana
    INL - International Iberian Nanotechnology Laboratory, Portugual

    Biography
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    Biography

    Lorenzo Pastrana
    INL - International Iberian Nanotechnology Laboratory, Portugual

    Prof. Lorenzo Pastrana has a PhD in Pharmacy (1991) by the University of Santiago (Spain). He was postdoctoral fellow (1992-1993) in the Centre de Transfert en Microbiologie et Biotechnologie INSA at Toulouse (France). In 1991 he joined the University of Vigo and since 2010 is Professor of Food Science. He founded the Galician Agri-Food Technology Platform (2006). He worked in pre production of bacteriocins and probiotics as well as its applications in food industry. Currently he is working in the production of nanostructures with food grade polymers for controlled or mucoadhesive release of bioactives in food packaging/processing applications. In September 2015 he joined the INL as Head of the Department of Life Sciences.



    Abstract
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    Abstract

    Lorenzo Pastrana
    INL - International Iberian Nanotechnology Laboratory, Portugual

    Electrohydrodynamic processing has been recently suggested to be a simple and straightforward method to generate micro- and nanostructures and pointed as an emerging technology, which can be employed as a tool for the encapsulation of functional ingredients. Some of its advantages are: no requirement of high temperatures (i.e. sensitive ingredients can be encapsulated without any activity loss) and the possibility of using only water-based solutions.Electrohydrodynamic processes such as: electrospinning and electrosprayingwere used for the production of bio-based structures systems for probioticsencapsulation, that can be then used in food and pharmaceutical applications. The two processes are very effective to produce bio-based nanostructures with several advantages that overcome the existing technology limitations, such as: different sizes range (micro to nano) and type of structures (fibres and particles), no temperature required, ability to scale-up (multi-nozzle systems), versatility in morphology (porosity and roughness) and low or no organic solvents requirement. Moreover, they guarantee high encapsulation efficiencies, a good stability and a possible controlled release. Several materials were tested (whey protein isolate, ethylcellulose, zein) to produce those structures, being possible to obtain fibres and particles according to the solutions conditions (concentration of biopolymer and ethanol concentration) and processing conditions (voltage and needle diameter). Results showed that whey protein isolate is the most effective material to encapsulate probiotics, being possible to obtain capsules with sizes ranged between 5 and 0.5 µm. The encapsulation efficiency was 100% being the probiotics stable after processing. The probiotics stability was performed during 3 months showing good results when compared with freeze-dried probiotics. Electrohydrodynamic processes showed to be a good option to replace spray-drying and freeze-drying technologies for the encapsulation of probiotics.

    Time:

    Title: Physicochemical and Microbiological Properties of Milk Jiaokoufrom Inner Mongolia: Incredible Diversity of Nutritional Ingredients

    Wenli Liu
    College of Chemistry and Environmental Engineering, Shenzhen University, China

    Biography
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    Biography

    Wenli Liu
    College of Chemistry and Environmental Engineering, Shenzhen University, China



    Abstract
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    Abstract

    Wenli Liu
    College of Chemistry and Environmental Engineering, Shenzhen University, China

    Milk Jiaokou is a traditional and handmade fermented milk product generally manufactured by herdsmensin Inner Mongolia of China. Usually, it is made from cow, sheep, horse, or camel milk, individually. To date, this product is still used as a zest dish for the herdsmen s groups in some Inner Mongolia regions. According to the history book Milk Jiaokou has abundant nutritional values and many physiological functions, but Milk Jiaokouhas not yet deep studied or commercially developed in China and other countries so that it is poorly understood. In order to further study Milk Jiaokou its nutrient ingredients, chemical and physical properties and microbiology analysis were made using analysis experiment and plate count method in this study. The results revealed that their solid contents of Milk Jiaokou from the herdsmen of XinlinGol League, Lanqi,Tongliao city and Turehot of Chifengrespectively were high,90.36±0.65g/100g, 92.21±0.28g/100g, 90.24±0.08g/100g, and 92.18±0.38g/100g respectively. The pH values were acidic, 3.25±0.01, 3.68±0.01, 4.31±0.01, 3.82±0.01, sequentially. The protein contents were a little low, 1.76%, 2.10%, 1.53%, and 1.98%, respectively. The total sugar contents were 55mg/g, 39.9mg/g, 52.9mg/gand 70mg/g. Amino acids were abundant, their total amino acid content were1.59g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.31g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.51g/100g (wherein Asp, Glu, Pro, Val, Leu and Lys were important amino acid), and 1.51g/100g (Glu, Pro and Leu were important amino acid), respectively. The Milk Jiaokou had abundant microbiological resources which were mostly comprised of Lactobacillus, acetic acid bacteria, yeast, and more. Similarly, the range of the total bacterial counts were from 7.04E+07±0.01E+07 to 8.45E+07±0.21E+07. The colony forming units (CFU) of Lactobacillus in each sample were 1.55E+05±0.15E+05, 1.70E+05±0.10E+05, 2.35E+05±0.35E+05, and 2.30E+05±0.50E+05. The CFU for the acetic acid bacteria were 1.85E+06±0.11E+06, 1.66E+06±0.10E+06, 1.72E+06±0.12E+06, and 1.86E+06±0.23E+06, respectively. The CFU for yeast were 1.03E+07±0.03E+07, 7.73E+06±0.37E+06, 7.72E+06±0.23E+06, and 9.58E+06±1.99E+06, respectively. In conclusion, Milk Jiaokou had abundant nutritional values and good physical and chemical properties, which will establish the basis for deeply development of its physiological functions.

    Sessions:
    Gut microbiome and microbiota & Probiotics in Food Technology and Health Promotion

    Time:

    Title: Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: reverse engineering development of an anti-inflammatory cheese

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France

    Biography
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    Biography

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France



    Abstract
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    Abstract

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France

    Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: reverse engineering development of an anti-inflammatory cheese. Introduction Inflammatory bowel disease (IBD) constitute a growing public health concern in western countries. More generally, inflammation is a key parameter involved in many non-communicable chronic diseases. Bacteria with anti-inflammatory properties are lacking in the dysbiosis accompanying IBD. Selected strains of probiotic bacteria with anti-inflammatory properties accordingly alleviate symptoms and enhance treatment of ulcerative colitis in clinical trials. Such properties are also found in (only) selected strains of dairy starters, including thePropionibacterium freudenreichii and Lactobacillus delbrueckii species, which are widely ingested. We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both lactic acid and propionic acid bacteria, designed to extend remissions in IBD patients. Methods We developed a single-strain L. delbrueckii-fermented milk and a two-strain P. freudenreichii and L. delbrueckii-fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. This cheese was made in fully mastered conditions and contained only the two selected strains. It was consumed daily by mice during five days before induction of acute colitis by trinitrobenzenesulfonicacid (TNBS). Outcomes of colitis induction were then monitored in mice consuming this cheese or a placebo diary matrix. Results For the first time, consumption of a designer P. freudenreichii and Lactobacillus delbrueckii pressed cheese was shown to protect mice against experimental colitis, alleviating severity of symptoms, modulating local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection. Discussion We eat more bacteria through daily consumption of fermented dairy products then through our consumption of functional food supplements. This offers a tremendous level to modulate the digestive tract through the intake of desired bacteria. This work reveals the probiotic potential of a mixture of lactic and propionic selected starters, in the context of fermented dairy products. A “two-in-one” ability is revealed for bacteria able both to produce a fermented dairy product and to modulate inflammation. Such an innovation opens new avenues for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.

    Time:

    Title: Probiotics increase amlodipine absorption: an in vivo study in rabbits

    Febrina A. Saputri
    Universitas Padjadjaran, Indonesia.

    Biography
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    Biography

    Febrina A. Saputri
    Universitas Padjadjaran, Indonesia.



    Abstract
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    Abstract

    Febrina A. Saputri
    Universitas Padjadjaran, Indonesia.

    Probiotics may play key roles in human health through its metabolic activities and physiological regulation, including as promoter of nutrient absorption. Therefore, regular consumption of probiotics may increase the absorption of nutrient and drug consumed. In this study, we investigated the effect of probiotic on plasma amlodipine, a dihydropyridine calcium antagonist for the treatment of angina and hypertension, as the model of drug absorption. 18 male New Zealand rabbits were randomly allocated to 3 groups: control group, and two probiotics supplemented groups (Lactobacillus plantarum-strained and Enterococcus faecium-strained, respectively). Probiotics were supplemented for 14 consecutive days before administration of amlodipine, followed by blood collection at various time. Amlodipine concentration was analyzed using a reversed-phase liquid chromatography with fluoresence detector. The results showed that amlodipine concentration of probiotic supplemented groups were significantly higher than the control group. This may provide evidence of the benefit of probiotics consumption during long-term pharmacotherapy.

    Time:

    Title: Differences and similarities of immune responses underlying allergy improvements following supplementation of Lactobacillus plantarum IS-10506 (LIS) between allergic children and allergic modeled Balb/c mice

    CRS Prakoeswa
    UniversitasAirlangga, Indonesia

    Biography
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    Biography

    CRS Prakoeswa
    UniversitasAirlangga, Indonesia

    Dr. Cita Rosita Sigit Prakoeswa has 15 years of working experience in Department of Dermatology and Venereology, Faculty of Medicine, UniversitasAirlangga - Dr Soetomo Teaching Hospital. Since 2016, Dr. Prakoeswa heads the Research and Development Board of Dr. Soetomo Teaching Hospital and since 2009 as an Expert Panel in the Ministry of Health (Risbiniptekdok), Indonesia. She was awardedwith four international awards (two best presenter awards and two scholarship awards) and also High Achievement Lecturer at UniversitasAirlangga. Dissemination ofvarious results of her researches carried out through books, journals, and presentation in scientific meetings.



    Abstract
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    Abstract

    CRS Prakoeswa
    UniversitasAirlangga, Indonesia

    Previous research showed potential role of probiotics for allergy, but the mechanism is still unclear. This study aimed to determine the differences and similarities of immune responses for suppressing allergy after supplementation of Lactobacillusplantarum IS-10506 of dadih origin, between allergic children and allergic modeled Balb/c mice. The study was conducted in 2 steps with two types of subjects, Balb/c-mice sensitized by ovalbumin and children with IgE mediated atopic dermatitis. Randomized clinical trial were conducted, in 4 weeks probiotic administration. The adaptive immune response (IFN-h, IL-4 (Th2), and IL-10 (T reg), total IgE); and the allergic reaction were assessed. Both studies showed decreasing allergic reaction and increasing of IL-10 level. IgE level increased in animal model but showed no significant changes in human subjects and increased IL-4 and IFN-γ in animal models but decreased in human subjects. These findingsshowedthat Lactobacillus plantarum IS-10506 supplementation in animal model and human subjects were giving different immune responses, but both showed improvement in allergic reaction and increased T reg function which is represented by IL-10 levels. Lactobacillus plantarum IS-10506 offers a potential treatment for allergic diseases. Further long-term studies are required to confirm the therapeutic efficacy of LIS in allergic reaction.

    Time:

    Title: Using the Microbiome in Health and Disease : Perspectives and Challenges

    Francoise Le Vacon
    Biofortis Merieux Nutrisciences, France

    Biography
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    Biography

    Francoise Le Vacon
    Biofortis Merieux Nutrisciences, France

    Francoise is Chief Scientific Officer one of the founder of Biofortis Merieux NutriSciences. Francoise firstly obtained a Cellular and Molecular Biology Master from the University of Rennes, and then has been graduated from the Faculty of Sciences of Nantes in France. After different missions at Cochin Hospital and Pasteur Institute in Paris, Research Centre in Nantes, Johns Hopkins Hospital and the NIH in the US, she held research and development manager positions over the last 20 years. As Microbiome Research Program Leader, Francoise has set up a platform for the study of bacterial ecosystems for clinical and pre-clinical applications in nutrition, health and wellness. National Award : 2011 : Knight of the Order of Merit for contribution in Science.



    Abstract
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    Francoise Le Vacon
    Biofortis Merieux Nutrisciences, France

    Human health depends on a balance between three main components: Host Physiology and Psychology, Environmental Factors and Microbiome Ecosystem. From Pasteurian microbiology to the metagenomics revolution, the tremendous increase of scientific papers published on microbiome each year demonstrates that this field is one of the most promising of this century and offers us additional opportunities to advance in nutrition and medicine. Gut microbiome dysbiosis not only impact our Gut Intestinal (GI) metabolism but is also involved in numerous diseases in particular chronic illnesses, such as diabetes, IBD, cancer or neurologic diseases. In some conventional cancer therapy, new microbiome-adjuvant treatment could be prescribed. Next-generation probiotics candidates are known to be able to boost the response to immunotherapy treatment. Microbiome variations do not merely occur among individuals but can be temporal, spacial, health state and other intra-individual factor dependent. Today, the idea is to develop customized treatment strategies with microbiome intervention. With a personalised diet, precision prebiotics, probiotics or synbiotics tailored to individual patient characteristics, the goal is to re-equilibrate the microbiome. We face different challenges to improve our understanding of this complex ecosystem and to launch the novel microbial therapeutics or microbiome based- products.

    Time:

    Title: Survival of encapsulated and free cells of probiotics in the gastrointestinal tract, using TIM-1 model

    Ingrid S Surono
    Bina Nusantara University, Indonesia

    Biography
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    Biography

    Ingrid S Surono
    Bina Nusantara University, Indonesia



    Abstract
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    Ingrid S Surono
    Bina Nusantara University, Indonesia

    Most of probiotics are members of the genera Lactobacillus and Bifidobacterium, which are inherently sensitive to gastric acid and bile. There is no generic probiotic, and effects are strain specific. A validated in vitro model of the GI tract (nick-named TIM) is able to predict survival of various strains in human clinical trials, and the model has been validated for survival of probiotics using volunteers that were intubated with a catheter until the end of the small intestine. Encapsulation by using alginatewas aimed to optimize the survival of strains. Encapulate and free cells of L. plantarum IS-10506 as well s E. faecium IS-27526 were assessed for the survial in GI tract by using TIM-1. The results show that the survival of encapsulate L.plantarum IS-10506 was much higher than the free cells. While there was no difference between encapsulated and free cells of strain E. faecium IS-27526. The survival of encapsulated and free cells of L.plantarum IS-10506 were 84.5% and 18.5%, respectively. L.plantarum survives 4.6 times better in encapsulated form than its free cells, when consumption of the viable counts are the same, and the survival rate of encapsulated was increasing after 2 hours of consumption, compared to the free cells. Taken together, encapsulation technique protects viability of cells to reach the GI tract.

  • Keynote Speaker

    Time:

    Title

    Title: Bacillus Probiotics as Antimicrobials

    Iryna Sorokulova
    Auburn University, USA
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    Biography



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    Keynote Speaker

    Time:

    Title

    Title: Altered Gut Microbiota in Preterm newborns with Necrotizing Enterocolitis using High-Throughput Sequencing

    Li Hong
    Shanghai Jiaotong University School of Medicine, China Biography
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    Sessions:
    Poster Presentation

    Time:

    Title: A Lipid Extract Increases the Viability of Encapsulated Lactobacillus casei during Heat Treatment and Simulated Gastrointestinal Passage

    Oana Lelia Pop
    University of Agricultural Science and Veterinary Medicine, Romania

    Biography
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    Biography

    Oana Lelia Pop
    University of Agricultural Science and Veterinary Medicine, Romania



    Abstract
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    Oana Lelia Pop
    University of Agricultural Science and Veterinary Medicine, Romania

    Time:

    Title: Wine Lees based Functional Beverage as a New Source of Probiotics with Possible in situ Oenological Valorising

    Teodora Coldea
    University of Agricultural Sciences and Veterinary Medicine, Romania

    Biography
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    Biography

    Teodora Coldea
    University of Agricultural Sciences and Veterinary Medicine, Romania



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    Teodora Coldea
    University of Agricultural Sciences and Veterinary Medicine, Romania

    Time:

    Title: Anti-Obesity Effects of Probiotic Pediococcuspentosaceus OZF on 3T3-L1 Adipocytes

    Harun Onlu
    Mus Alparslan University, Turkey

    Biography
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    Biography

    Harun Onlu
    Mus Alparslan University, Turkey



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    Harun Onlu
    Mus Alparslan University, Turkey

    Time:

    Title: Using Lactic Acid Bacteria as an Alternative Tool to Improve Honey Bee Health

    Ozlem Osmanagaoglu
    Ankara University, Turkey

    Biography
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    Biography

    Ozlem Osmanagaoglu
    Ankara University, Turkey



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    Ozlem Osmanagaoglu
    Ankara University, Turkey

    Time:

    Title: Oral Probiotics: An Old Remedy

    Alfelwa Alotaibi
    King Saud University, Saudi Arabia

    Biography
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    Biography

    Alfelwa Alotaibi
    King Saud University, Saudi Arabia



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    Alfelwa Alotaibi
    King Saud University, Saudi Arabia

    Time:

    Title: Encapsulation of Pediococcuspentosaceus OZF, a Promising Probiotic Bacterium

    Harun Onlu
    Mus Alparslan University, Turkey

    Biography
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    Biography

    Harun Onlu
    Mus Alparslan University, Turkey



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    Harun Onlu
    Mus Alparslan University, Turkey

    Time:

    Title: Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

    Debashis Halder
    University of Gour Banga, India

    Biography
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    Biography

    Debashis Halder
    University of Gour Banga, India



    Abstract
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    Debashis Halder
    University of Gour Banga, India

    Time:

    Title: Cheese Matrix Effect on Proteolysis of P. freudenreichii Immunomodulatory Proteins

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France

    Biography
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    Biography

    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France



    Abstract
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    Gwenael Jan
    INRA-Agrocampus West Rennes, Science and Technology of Milk and Egg, France

    Time:

    Title: Characterization of Bacteriocin from Indigenous Probiotic Lactobacillus with Emphasis on Broad Antibacterial Spectrum

    Debashis Halder
    University of Gour Banga, India

    Biography
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    Biography

    Debashis Halder
    University of Gour Banga, India



    Abstract
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    Debashis Halder
    University of Gour Banga, India

    Time:

    Title: Lactobacilli Probiotics as a Potential Control Strategy for Avian Intestinal Spirochaetosis

    Jade Passey
    University of Surrey, UK

    Biography
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    Biography

    Jade Passey
    University of Surrey, UK



    Abstract
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    Jade Passey
    University of Surrey, UK

    Sessions:
    Probiotics and Antimicrobial Proteins

    Time:

    Title: Probiotics in Celiac Disease: Simulated Gut Hydrolysis of Gluten

    Maria De Angelis
    University of Bari Aldo Moro, Italy

    Biography
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    Biography

    Maria De Angelis
    University of Bari Aldo Moro, Italy



    Abstract
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    Maria De Angelis
    University of Bari Aldo Moro, Italy

    Time:

    Title: The role of probiotics in the poultry industry

    Ozlem Osmanagaoglu
    Ankara University, Turkey

    Biography
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    Biography

    Ozlem Osmanagaoglu
    Ankara University, Turkey



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    Ozlem Osmanagaoglu
    Ankara University, Turkey

    Time:

    Title: Probiotics, An Opportunity for Mental and Metabolic Health

    Nina Vinot
    Probiotical, Italy

    Biography
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    Biography

    Nina Vinot
    Probiotical, Italy



    Abstract
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    Nina Vinot
    Probiotical, Italy

    Time:

    Title: In vitro Probiotic Characteristics, Antioxidant, Anticancer Properties of Selected Lactic Acid Bacteria Strains

    Mohamed Shehata
    Universities and Research Centers District Borg El-Arab City, Egypt

    Biography
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    Biography

    Mohamed Shehata
    Universities and Research Centers District Borg El-Arab City, Egypt



    Abstract
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    Mohamed Shehata
    Universities and Research Centers District Borg El-Arab City, Egypt

    Time:

    Title: Effect of Phenolic Extract of Ceratonia siliqua L (Caroub) on Digestive Flora of Malnourished Children : Interaction Prebiotic –Digestive Flora-Probiotic

    Benfreha Mirvette
    University of Mascara, Algeria

    Biography
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    Biography

    Benfreha Mirvette
    University of Mascara, Algeria



    Abstract
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    Abstract

    Benfreha Mirvette
    University of Mascara, Algeria

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