International Scientific Association for Probiotics and Prebiotics (ISAPP)

Feb 26 2025 50 ep. 26 mins 17

International Scientific Association for Probiotics and Prebiotics (ISAPP) Podcast artwork

Advancing Scientific Excellence in Probiotics and Prebiotics

Health & Fitness Science

Copy RSS

Subscribe on Podcast Addict

Precision fermentation for animal-free milk, with Dr. Abigail Thiel PhD

Feb 26 2025 28 mins

This episode features Dr. Abigail (Abbey) Thiel PhD, who works remotely (from the US) with Wageningen University to manage a project focused on developing animal-free milk proteins using precision fermentation. Dr. Thiel explains that the motivation for the project is to find alternatives to animal-produced foods using microorganisms to produce key components of dairy products. [�

Archive Highlight: An evolutionary perspective on fermented foods, with Assoc. Prof. Katie Amato

Feb 19 2025 26 mins

Continuing in the series on the latest fermented food science, we are highlighting Episode 9 from our archives. In this episode, the ISAPP hosts talk about fermented foods and non-human primates with Katie Amato of Northwestern University, USA. Amato describes what she has learned from studying the gut microbiota of non-human primates and how it […]

Fermented foods and their health benefits, with Dr. Paul Cotter PhD

Feb 13 2025 26 mins

This episode features Dr. Paul Cotter PhD of TEAGASC in Ireland, talking about the creation of fermented foods and how they can lead to health benefits. A huge array of foods can be fermented, and historically fermentation was used to extend the shelf life of a food that people had an abundance of. Dr. Cotter’s […]

How fermented foods can support health and sustainability, with Prof. Christophe Courtin PhD

Feb 05 2025 25 mins

In this episode, Prof. Christophe Courtin PhD from KU Leuven in Belgium discusses the potential of fermented foods to provide health benefits and create more sustainable food systems. His work focuses in particular on fermenting cereal grains as a way to create products with better properties or enhanced health impact. Fermentation is a form of […]

Archive Highlight: The science of fermented foods, part 2, with Prof. Bob Hutkins

Jan 28 2025 24 mins

Continuing in the series on the latest fermented food science, we are highlighting Episode 3 from our archives. The hosts continue their discussion of fermented foods with Prof. Bob Hutkins, University of Nebraska – Lincoln. Prof. Hutkins elaborates on how the microbes associated with fermented foods may confer health benefits, as well as how food […]

Archive Highlight: The science of fermented foods, part 1, with Prof. Bob Hutkins

Jan 22 2025 25 mins

Welcome to the first episode of our new series on the latest fermented food science. We are highlighting Episode 1 from our archives with guest Prof. Bob Hutkins, University of Nebraska – Lincoln. Prof. Hutkins wrote a popular textbook on fermented foods and has had a 40-year career in fermentation science. He shares why he […]

2024 highlights in biotic science, with ISAPP’s current and past Presidents

Jan 15 2025 25 mins

In this episode, ISAPP’s current President Prof. Maria Marco PhD and past President Prof. Dan Merenstein join the podcast hosts for a conversation about highlights in biotic science from the past year. Prof. Marco points out a paper published in Nature Microbiology, the result of an ISAPP discussion group exploring whether diet may be a […]

Gut microbes and other drivers of inflammation in Parkinson’s disease, with Prof. Malú Tansey PhD and Dr. Andrea Merchak PhD

Dec 18 2024 28 mins

This episode features Prof. Malú Tansey PhD and colleague Dr. Andrea Merchak PhD from the University of Florida, USA, discussing neuroinflammation and the role of gut microbes in Parkinson’s disease (PD) and other neurodegenerative diseases. “Inflammaging” tends to occur as aging progresses, but the links that have been made between the gut and the brain […]

Using a microbiota-gut-brain axis on a microfluidic chip to gain insights into neurodegenerative diseases, with Prof. Kerensa Broersen PhD

Dec 11 2024 29 mins

This episode features Prof. Kerensa Broersen PhD from University of Twente in the Netherlands, speaking about using an innovative model of the microbiota-gut-brain axis to learn about neurodegenerative diseases such as Parkinson’s disease. Prof. Broersen says that while clinical studies are applicable to human health and animal models have great physiological complexity, her lab

Developing probiotics for neurodegenerative disease, with Dr. Alex Parker PhD

Dec 04 2024 28 mins

This episode features Dr. Alex Parker PhD from Université de Montréal talking about models for studying neurodegenerative diseases. His lab makes use of the worm C. elegans, a common model organism for studying disease and aging as it has many genes in common with humans. Focusing on amyotrophic lateral sclerosis (ALS), Dr. Parker makes models […]