ISAPP Newsletter – January 17, 2020
Greetings from ISAPP at the beginning of a new year – kicking off what’s sure to be an exciting new decade of research on probiotics, prebiotics, and fermented foods! Our community is stronger than ever: our member list is growing and we are proud to be the hub for thousands of like-minded people from around the world who are dedicated to advancing the science on probiotics and prebiotics.
Two blog posts from ISAPP board members start off this newsletter: one about a new review paper based on a 2018 ISAPP discussion group, which focuses on fermented foods (and the microbes that create them) from around the world; and another from Prof. Colin Hill, which takes a planetary view of beneficial microbes and introduces the concept of ‘globobiotics’.
We also unveil two new Korean-language infographics recently added to the list of ISAPP resources – and we share a great article on probiotics and fermented foods that was recently published in The Washington Post.