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Fermented Foods and Health — Does Today’s Science Support Yesterday’s Tradition?
ISAPP and Today’s Dietitian collaborated on a free webinar in which Hannah Holscher, PhD, RD, and Jennifer Burton, MS, RD, LDN discussed the foundational elements of fermented foods, the role of microbes in fermentation, and more. -
ISAPP welcomes two new scientists to its board of directors
The ISAPP board of directors is pleased to welcome two prominent scientists and frequent ISAPP collaborators to its ranks: Prof…. -
Examining fermented foods for potential cardiometabolic health benefits, with Prof. Ben Willing PhD
This episode features Prof. Ben Willing PhD from the University of Alberta, Canada, speaking about his work investigating fermented foods such as kefir for potential cardiometabolic health benefits. The microorganisms associated with fermented foods are not standardized – for example, traditional kefirs have some microorganisms in common, but other microorganisms that are present sporadically. Moreover, kefir… -
How to respond to the question “Should I take a probiotic?”
With contributions from Prof. Daniel Merenstein MD A Washington Post article published March 11, 2025 by a gastroenterologist addressed a… -
ISAPP’s President Elected to the American Academy of Microbiology
The President of the ISAPP Board of Directors, Prof. Maria Marco PhD, was among the elite group of scientists elected… -
Archive Highlight: An evolutionary perspective on fermented foods, with Assoc. Prof. Katie Amato
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
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
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… -
2024 highlights in biotic science, with ISAPP’s current and past Presidents
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… -
2025 Glenn Gibson Early Career Researcher Award Goes to Researcher in China Focused on Probiotics for Brain Health
ISAPP is pleased to announce that the recipient of this year’s Glenn Gibson Early Career Researcher Award is Dr. Peijun… -
Archive Highlight: The science of fermented foods, part 2, with Prof. Bob Hutkins
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
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… -
Dutch Microbiologist Passionate About Biotics Applications & Public Outreach Receives ISAPP’s 2025 Sanders Award for Advancing Biotic Science
The ISAPP board of directors is thrilled to announce the winner of the 2nd Sanders Award for Advancing Biotic Science:… -
2024 in Review: Important Advances in Biotic and Microbiome Science
By the ISAPP Editorial Team, with contributions from the ISAPP Board of Directors 2024 was another banner year in the… -
Can Probiotics Prevent Respiratory Tract Infections in Infants and Children?
Imagine you are a primary care pediatrician practicing in an area where respiratory tract infections (RTIs) are particularly common during… -
Discovering novel bioactive peptides in fermented foods
Food not only serves as a primary source of essential nutrients but also contains a wealth of potential bioactive compounds…. -
ISAPP Board Welcomes New President, Prof. Maria Marco PhD
At the ISAPP 2024 annual meeting in July, the ISAPP board of directors ushered in the beginning of the next… -
I come to praise ISAPP, not to bury it: Reflections on 15 years as a board member
By Prof. Colin Hill PhD, University College Cork I have been a Board member of ISAPP since 2009, serving as… -
A guide to the new FDA Qualified Health Claim for yogurt
Fermented foods such as yogurt, kimchi, and fermented pickles have traditionally been associated with health benefits in countries around the… -
Microbiota-Gut-Brain Axis Researcher in Belgium Receives ISAPP’s 2024 Glenn Gibson Early Career Researcher Award
The ISAPP selection committee for the Glenn Gibson Early Career Researcher Award is pleased to announce that Dr. Boushra Dalile… -
Inaugural Sanders Award for Advancing Biotic Science Goes to Argentinian Researcher who leads YOGURITO program
The ISAPP board of directors is pleased to share that the winner of the inaugural Sanders Award for Advancing Biotic… -
2023 in Review: Highlights in the Field of Biotic Science
By Kristina Campbell, Prof. Colin Hill PhD, Prof. Sarah Lebeer PhD, Prof. Maria Marco PhD, Prof. Dan Merenstein MD, Prof…. -
Episode 31: Microbial species and strains: What’s in a name?
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. Microbial species and strains: What’s… -
Bridging the Gap Between Probiotic and Microbiome Research
By Prof. Sarah Lebeer PhD, University of Antwerp, Belgium September was an eventful month for me, as I had the… -
Episode 29: Human milk oligosaccharides in the infant gut
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. Human milk oligosaccharides in the… -
Episode 30: A systems biology perspective on the gut microbiome
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. A systems biology perspective on… -
Episode 28: Lactobacilli in the microbiomes of the gut, skin, reproductive tract and more
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. Lactobacilli in the microbiomes of… -
Inaugural nominations open for ISAPP Award: The Sanders Award for Advancing Biotic Science
With the retirement of ISAPP’s longtime Executive Science Officer, Dr. Mary Ellen Sanders PhD, the ISAPP board of directors sought… -
Episode 27: Investigating the benefits of live dietary microbes
[powerpress] The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics,… -
Episode 27: Investigating the benefits of live dietary microbes
In this episode, the ISAPP podcast hosts themselves are the experts: Prof. Colin Hill PhD from APC Microbiome Ireland / University College Cork and Prof. Dan Tancredi PhD from University of California – Davis talk about their recent work investigating the health benefits from consuming higher quantities of live dietary microbes – and not just… -
Episode 26: The role of microbes in gut-brain communication
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. The role of microbes in… -
Episode 25: The effects of metabolites in the colon
The Science, Microbes & Health Podcast This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotics (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. The effects of metabolites in…