Program
Session Venue
National Yang-Ming University, Taipei, Taiwan
Session Time Table
Time

Activity

Speakers

Friday, November 14, 2003

08:00 - 09:00

Registration

09:00 - 09:30

Opening Ceremony

09:30 - 11:20

Keynote Lecture

1.Lactic Acid Bacteria of Plant Origin: Characteristics and Applications
Prof. Sanae Okada (President of Japan Association of Lactic Acid Bacteria)
2.Efficacy in nutritional optimization of gut health
Prof. Seppo Salminen (University of Turku, Finland)
3.Current Research and Product Development of Lactic Acid Bacteria in Taiwan
Dr. Chii-Cherng Liao (Food Industry and Development Institute, Taiwan)

11:20 - 12:30

Lunch

12:30 - 13:30

Poster Session

13:30 - 15:00

Symposium

New Products and New Technologies~
S1-1
Di-fructose anhydride III and its potential as a prebiotic.
S1-2
The effects of the polysaccharides extracted from Bifidobacterium bifidum BGN4 on the growth inhibition of human colon cancer cell lines.
S1-3
Preservation of Probiotic bacteria by Double coating technology and its application in yogurt.

13:30 - 15:30

Oral Presentation

L1-1
Lactic acid bacteria and their potential benefits: research activities.
L1-2
Effect of heterologous expression of molecular chaperone Dnak from Tetragenococcus halophilus on salinity adaptation of Escherichia coli.
L1-3
New possible explanation for the growth inhibition by bile acids in intestinal LAB: proton conductor-like feature of the bile acid molecules.
L1-4
Induction and modulation of cytokine production by glucosyltransferases of Streptococcus mutans
L1-5
Effect of fucose on the regulation of cytokine genes in the gastrointestinal tract.
L1-6
Effects of konjac and its hydrolysate on the cecal microflora in adult Balb/c mice

15:00 - 15:30

Coffee Break

15:30 - 17:30

Symposium

New Products and New Technologies~

S1-4
Development of a probiotic product (SAFELAC) for the treatment of gastric ulcer by using a lactic acid bacteria and its anti-microbial peptides which inhibit the growth of Helicobacter pylori.
S1-5
Identification of the lantibiotic nisin Q, a new natural nisin variant produced by Lactococcus lactis 61-14 isolated in Japan
S1-6
Development of the fermented instant Chinese noodle using lactobacilli.
S1-7
Analysis of human fecal Bifidobacterium using an automated intestinal microflora analysis device based on real-time quantitative PCR.

15:50 - 17:40

Oral Presentation

L1-7
Identification and characterization of Lactobacillus rhamnosus TCELL-1, a probiotics strain isolated domestically from human.
L1-8
Study of effect of probiotics containing LAB：the rumen function on lambs.
L1-9
Isolation of nisin-producing Lactococcus lactis strains from traditional fermented meat and fish products.
L1-10
Lactic acid bacteria associated with the traditional dry starters produced in some southeast Asian countries and their role in fermentation
L1-11
Application of LAB fermentation on the seafood processings : A case study on the development of fish cheese using LAB fermentation

Time

Activity

Speakers

Saturday, November 15, 2003

08:30 - 10:00

Symposium

Lactic acid bacteria and Health~

S2-1
Prevention of murine inflammatory bowel disease by oral feeding of Bifidobacterium sp. BGN4 and detection of cellular response to intestinal bacterial fractions in murine colitis.
S2-2
Blood pressure lowering effect of Lactobacillus helveticus fermented milk products on human with elevated blood pressure.
S2-3
Treatment of perennial allergic rhinitis with lactic acid bacteria.

08:30 - 10:00

Oral Presentation

L2-1
Novel ability of lactic acid bacteria for formation of furanone compound from milk and its application for yogurt making
L2-2
Competition of kimchi and fermented milk as lactic acid bacteria foods.
L2-3
Antimicrobial activity of low molecular weight chitosan against lactobacilli isolated from kimchi.
L2-4
Interactions between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in Mixed Culture for Kefiran Prodction.
L2-5
Establishment of appropriate curing techniques for sweet potato pickle production.

10:00 - 10:30

Coffee Break

10:30 - 12:00

Symposium

Lactic acid bacteria and Health~

S2-4
Development of probiotics for Helicobacter pylori infection.
S2-5
Lactobacillus species induce cytotoxicity and modulate interleukin-8 production in colon carcinoma cells.

10:40 - 12:00

Oral Presentation

L2-6
The effect of Pediococcus acidilactici U318 and Lactobacillus plantarum U201 Used as Starter Cultures on the Change of Microbial and Physico-chemical Characteristics of “Urutan”
L2-7
In vitro and in vivo probiotic properties of selected indigenous dadih lactic acid bacteria.
L2-8
Beer spoilage lactic acid bacteria and hop resistance.
L2-9
Microflora in fermented rice bran bed “Nukadoko” without spoilage for 380 years.

12:00 - 13:00

Lunch

13:00 - 14:00

Poster Session

14:00 -17:00

Symposium

L3-1
Production of stirred yoghurt using indigenous lactic acid bacteria and its viability during refrigerated storage
L3-2
Increase of viability of entrapped cells of Lactobacillus delbrueckii ssp. bulgaricus in artificial sesame oil emulsions
L3-3
Total recycle of municipal food waste with the production of poly-L-lactate
L3-4
Removal characteristics of madorous gases from pig slurry by lactic acid bacterium.
L3-5
Characteristics of antimicrobial organic acids produced by Lactobacillus pentosus K34 isolated from small intestines of Korean native chickens.
L3-6
Preliminary study on collection and identification of fungi producing lactic acid.
L3-7
Novel thermotelerant lactic acid bacteria isolated from chicken feces.
L4-1
Novel bioactive molecules and genetic vector system in Bifidobacterium
L4-2
Monitoring the cell number and viability of lactobacilli in human faeces by PCR methods.
L4-3
Molecular analysis of the genus Bifidobacterium by automated ribotyping and 16S rRNA gene sequences analysis.
L4-4
Regulation of a cold shock protein gene by cold, osmotic and heat stresses in Bifidobacterium breve KB 69
L4-5
Screening and characterization of secretion signals from Lactococcus lactis ssp. cremoris LM0230
L4-6
In vivo expression and immunogenicity of Coronavirus spike protein by Lactobacillus in murine model
L4-7
Construction of Lactococcal shuttle vectors with β-galactosidase gene as a food grade selection marker.
L4-8
A novel surface display system based on the use of poly-γ-glutamic acid synthetase complex; Application of LAB display system.

17:00 - 17:30

Closing Ceremony

18:30 -21:00

Delegates Gathering