
ISAPP ha estado trabajando en colaboración con la Sociedad de Enterocolitis Necrotizante
La Asociación Científica Internacional para Probióticos y…

Can fermented or probiotic foods with added sugars be part of a healthy diet?
By Dr. Chris Cifelli, Vice President of Nutrition Research, National…

The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health
By Prof. Maria Marco, Department of Food Science and Technology,…

Creating a scientific definition of ‘fermented foods’
By Prof. Maria Marco, Department of Food Science and Technology,…

Ambient yogurts make a global impact
By Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA
Quick,…

ISAPP collaborates with NEC Society to help parents understand the role of probiotics in reducing the risk of necrotizing enterocolitis
By Dr. Mary Ellen Sanders, PhD, ISAPP Executive Science Officer
To…

New ISAPP-led paper calls for investigation of evidence for links between live dietary microbes and health
The past two decades have brought a massive increase in knowledge…

Locally produced probiotic yogurt for better nutrition and health in Uganda
By Prof. Seppo Salminen, Director of Functional Foods Forum,…

New Spanish-language e-book about fermented foods now available for download
By Dr. Gabriel Vinderola, PhD, Associate Professor of Microbiology…

Hear from ISAPP board members in webinar covering probiotic and prebiotic mechanisms of action
This webinar is now complete -- see the recorded version here.
New…

¿Cómo permanecen vivos los probióticos hasta el momento de ser consumidos?
Por Gabriel Vinderola, Dr. en Química, Investigador Principal…

How do probiotics stay alive until they are consumed?
By Prof. Gabriel Vinderola PhD, Associate Professor of Microbiology…