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ISAPP Newsletter – December 18, 2019

This issue of the ISAPP newsletter kicks off with two articles about lactic acid bacteria (LAB)—an interview with ISAPP president Prof. Seppo Salminen on why these bacteria are so important, and a blog post by Dr. Mariya Petrova on the role of LAB in creating Bulgarian whole fermented cabbage.

Another post below lists some of the ISAPP responses to misleading press coverage about probiotics. You’ll also find out how ISAPP supports a gut-microbiome-focused All Party Parliamentary Group (APPG) in the UK.

Are you an ISAPP industry member who's planning to attend the annual meeting this year in Banff, Canada? If so, you can check out the newly posted program and choose your preferred discussion group topic when you register. Note that the meeting is open to industry members only, so now’s the time to inquire about membership for your organization.

Highlighting the importance of lactic acid bacteria: An interview with Prof. Seppo Salminen

ISAPP president Prof. Seppo Salminen has been researching lactic acid bacteria (LAB) for decades, and has become one of the world’s top-publishing probiotic scientists. This year marked the release of the fifth edition of his best-selling textbook Lactic Acid Bacteria: Microbiological and Functional Aspects, which was co-edited with Vinderola, Ouwehand, and von Wright. In this new post, Prof. Salminen explains how the scientific community has come a long way in its understanding of LAB, and the two main reasons why he sees these bacteria as important.

Maintaining a family tradition: Bulgarian whole fermented cabbage

ISAPP is pleased to share this guest blog post by probiotic scientist Dr. Mariya Petrova, who describes her family's tradition of making Bulgarian whole fermented cabbage in wintertime. Dr. Petrova explains the complex process of making this fermented food and which lactic-acid-producing microbes contribute to the food's characteristic taste.

Misleading press about probiotics: ISAPP responses

Those in the probiotics research community know it’s common to find misleading press coverage about probiotic science. ISAPP takes the time and care to respond to some of this coverage with scientifically accurate information—see this post for a list of some recent ISAPP responses.

ISAPP helps inform UK Parliament

In this blog post, Prof. Glenn Gibson describes the formation of an All Party Parliamentary Group (APPG) in the UK, the purpose of which is to educate on “the role of the gut microbiome in physical and mental health and its capacity to prevent many disorders and improve or slow others”. ISAPP will continue to support the activities of this group.

Join us at the 2020 ISAPP annual meeting from June 1-4 in Banff, Alberta

The ISAPP annual meeting is a highlight for the organization—providing unparalleled opportunities to listen to and network with top probiotic, prebiotic, and fermented food experts. Check out the newly posted program.

Industry membership in ISAPP includes 2 complimentary registrations to this meeting, which is otherwise by invitation only. Interested companies, please see here for information about joining ISAPP. Find out more details about the 2020 ISAPP meeting on our website.


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