Discovering Indigenous LAB: Biodiversity, Ecology, and Cultural Heritage: From Traditional Foods to Modern Microbiome Science

Topics may include:

•  Isolation and characterization of indigenous LAB

•  LAB biodiversity and ecology

•  Traditional fermented foods and cultural heritage

•  Microbiome studies involving LAB

•  Novel sources of LAB

Functional Properties of Indigenous LAB for Human Health. Immunomodulation, gut health and metabolic benefits

Topics may include:

•  Probiotic properties and mechanisms

•  Gut microbiota modulation

•  Immunological and metabolic effects

•  Functional foods and nutraceuticals

•  Clinical and preclinical studies

Animal Probiotics: Indigenous LAB for Livestock and Aquaculture. Improving Animal Health and Productivity

Topics may include:

•  LAB probiotics for poultry, swine, ruminants, and aquaculture

•  Animal nutrition and feed applications

•  Disease prevention and immune enhancement

•  Alternatives to antibiotics in animal production

Evolution, Food Fermentation and Biopreservation through Indigenous LAB.  Fermentation and Natural antimicrobials for safer foods

Topics may include:

•  Food fermentation technologies

•  Bacteriocins and antimicrobial metabolites

•  Biopreservation strategies

•  Food safety and shelf-life enhancement

•  Fermented food innovation

Future Directions in LAB Research and Innovation. Next generation probiotics, postbiotics, and synbiotics. 

Topics may include:

•  Next-generation probiotic candidates

•  Postbiotics and paraprobiotics

•  Synbiotic formulations

•  Omics and systems biology approaches

•  Translational and industrial applications