Call for Abstract

2nd Annual Conference on Microbes and Beneficial Microbes, will be organized around the theme “Milestone Technologies of Beneficial Microbes for Better Human Life”

Beneficial Microbes 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Beneficial Microbes 2018

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. Products sold as probiotics include foods (such as yogurt), dietary supplements, and products that aren't used orally, such as skin creams. Bacteria that are normally present in our intestines help digest food, destroy disease-causing microorganisms, and produce vitamins. Probiotics to find out whether they might help prevent or treat a variety of health problems, including: liver disease, common cold, allergic disorders such as atopic dermatitis, and allergic rhinitis, tooth decay, periodontal disease, digestive disorders such as diarrhea caused by infections, antibiotic-associated diarrhea, irritable bowel syndrome, and inflammatory bowel disease, Celiac Disease,Colon Cancer, prevention of necrotizing enterocolitis in very low birth weight infants

 

  • Track 1-1 Bacteria-host interactions
  • Track 1-2Antibiotic resistance in probiotic bacteria
  • Track 1-3Probiotics in Supplements&Foods
  • Track 1-4Microincapsulation
  • Track 1-5Probiotics in Food Safety and Human Health
  • Track 1-6Food Microbiology

Beneficial Microbes in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology techniques. The interaction between the different microfloras present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The text then covers application of microbes present in fermented foods and used as functional foods - probiotics, prebiotics, and synbiotics. It explains the different bacteria and strains used as probiotics, their interaction with the other intestinal flora in the host, the health benefits conferred by them, and risks associated with their consumption.

  • Track 2-1Food Science and Nutrition Security
  • Track 2-2Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry
  • Track 2-3Beneficial Microorganisms: Current Challenge to Increase Crop Performance
  • Track 2-4Soil beneficial bacteria and their role in plant growth promotion
  • Track 2-5Bioavailability of Synthetic Nutrient
  • Track 2-6The role of microbes and their diversity in traditional and modern fermented and functional foods.
  • Track 2-7Beverages

Microbial technology, the research team aims to increase hydrocarbon recovery factor in extraction wells. The   Technology of Hydrocarbons Recovery using Microbes uses microorganisms found in oil samples that already produce metabolites like carbon dioxide, solvents and acids to increase the recovery factor. The Technology of Hydrocarbons Recovery using Microbes (IMP-RHVM) uses microorganisms found in oil samples that already produce metabolites like carbon dioxide, solvents and acids to increase the recovery factor. Where hydrocarbon extraction is performed with primary and secondary technologies (corresponding to the natural flow and water injection), about 30 percent oil is obtained; meaning that 70 percent remains in the reservoir, hence the importance of such methods. Cultivating microorganisms in the laboratory of Biotechnology and Hydrocarbons Recovery at the IMP from samples obtained from wells.

  • Track 3-1Microalgae Harvesting Methods for Industrial Production of Biodiesel
  • Track 3-2Scoping the potential uses of beneficial microorganisms for increasing productivity in cotton cropping systems
  • Track 3-3Microbiome Yarns: human biome reproduction, evolution and visual acuity
  • Track 3-4Mycofungicides and fungal biofertilizers
  • Track 3-5Effects of soil type and farm management on soil ecological functional genes and microbial activities
  • Track 3-6Stem Cell - Regenerative Medicine and Tissue Engineering
  • Track 3-7Microbial Genetics

Prebiotics are food ingredients that induce the growth or activity of beneficial microorganisms (e.g., bacteria and fungi).The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut micro biome. In diet, prebiotics are typically non-digestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria that colonize the large bowel by acting as substrate for them. They were first identified and named by Marcel Roberfroid in 1995.As a functional food component, prebiotics, like probiotics, are conceptually intermediate between foods and drugs. Depending on the jurisdiction, they typically receive an intermediate level of regulatory scrutiny, in particular of the health claims made concerning them

  • Track 4-1Genetic modification
  • Track 4-2Prebiotic Supplements&Vaccines
  • Track 4-3Prebiotin Bone Health&Prebiotic Fiber
  • Track 4-4Isolation and Characterization of Inulin
  • Track 4-5Prebiotic Evolution
  • Track 4-6Cosmotics

Agricultural microbiology is a field of study concerned with plant-associated microbes. It aims to address problems in agricultural practices usually caused by a lack of biodiversity in microbial communities. An understanding of microbial strains relevant to agricultural applications is useful in the enhancement of factors such as soil nutrients, plant-pathogen resistance, crop robustness, fertilization uptake efficiency, and more. The many symbiotic relationships between plants and microbes can ultimately be exploited for greater food production necessary to feed the expanding human populace, in addition to safer farming techniques for the sake of minimizing ecological disruption.

 

  • Track 5-1Natural Pest Control
  • Track 5-2Soil Microbes interaction with Crop improvement
  • Track 5-3Fertilizers&Pesticides
  • Track 5-4Agrometeorology
  • Track 5-5Plant-microbe symbiosis
  • Track 5-6Microbial control of invertebrate pests

The gut-brain axis represents a two-way street in microbial-host communication. Several studies link the composition of the microbiota with changes in behavior and neurological diseases, such as autism, as well as influencing the levels of active neurotransmitters in the GI gastrointestinal tract. Moreover, neurotransmitters also modify bacterial “behavior”, and impact virulence in many pathogens.

 

  • Track 6-1Viral Immunity
  • Track 6-2Host-microbe Biology
  • Track 6-3Anti-pathogen Strategies
  • Track 6-4Manipulations of Host Functions by Microbes
  • Track 6-5Invasion and Survival in Host Cells
  • Track 6-6Cellular/Molecular Host-Microbe Interactions
  • Track 6-7Are There Good Viruses?

Microalgae or microphytes are microscopic algae, typically found in freshwater and marine systems living in both the water column and sediment. They are unicellular species which exist individually, or in chains or groups. Depending on the species, their sizes can range from a few micrometers (µm) to a few hundred micrometers. Unlike higher plants, microalgae do not have roots, stems, or leaves. They are specially adapted to an environment dominated by viscous forces. Microalgae, capable of performing photosynthesis, are important for life on earth; they produce approximately half of the atmospheric oxygen and use simultaneously the greenhouse gas carbon dioxide to grow photo auto trophically. Microalgae, together with bacteria, form the base of the food web and provide energy for all the trophic levels above them. Microalgae biomass is often measured with chlorophyll a concentrations and can provide a useful index of potential production.    

  • Track 7-1Impact of Microalgae-Bacteria Interactions on the Production of Algal Biomass and Associated Compounds
  • Track 7-2Algae–bacteria interactions: Evolution, ecology and emerging applications
  • Track 7-3Bacterial evolution benefitted algae
  • Track 7-4Biorefineries – cultivation systemsµalgal harvesting
  • Track 7-5Marine algae and the global food industry
  • Track 7-6Bacterial degradation of green algae: incubation of Chlorella emersonii and Chorella vulgaris with Pseudomonas oleovorans and Flavobacterium aquatile.
  • Track 7-7Animal Microbes

Microbial ecology is the ecology of microorganisms: their relationship with one another and with their environment. It concerns the three major domains of life—Eukaryota, Archaea, and Bacteria—as well as viruses.Microorganisms, by their omnipresence, impact the entire biosphere. Microbial life plays a primary role in regulating biogeochemical systems in virtually all of our planet's environments, including some of the most extreme, from frozen environments and acidic lakes, to hydrothermal vents at the bottom of deepest oceans, and some of the most familiar, such as the human small intestine. As a consequence of the quantitative magnitude of microbial life microbes, by virtue of their biomass alone, constitute a significant carbon sink. Aside from carbon fixation, microorganisms' key collective metabolic processes (including nitrogen fixation, methane metabolism, and sulfur metabolism) control global biogeochemical cycling. The immensity of microorganisms' production is such that, even in the total absence of eukaryotic life, these processes would likely continue unchanged.

 

 

  • Track 8-1Microbe-induced Resistance to Agricultural Pests
  • Track 8-2Deciphering the complex molecular dialogue of symbiosis
  • Track 8-3In built environment and human interaction
  • Track 8-4Microbial dispersal impacts animal guts
  • Track 8-5Genomics and marine microbial ecology
  • Track 8-6Longevity lessons from freshwater crustaceans

Pharmaceutical Microbiology is an applied branch of Microbiology. It involves the study of microorganisms associated with the manufacture of pharmaceuticals e.g. minimizing the number of microorganisms in a process environment, excluding microorganisms and microbial bi products like exotoxin and endotoxin from water and other starting materials, and ensuring the finished pharmaceutical product is sterile. Other aspects of pharmaceutical microbiology include the research and development of anti –infective agents, the use of microorganisms to detect mutagenic and carcinogenic activity in prospective drugs   , and the use of microorganisms in the manufacture of pharmaceutical products like insulin and human growth hormone.

  • Track 9-1Microbiological analysis of common preservatives used in food items and demonstration of their in vitro anti- bacterial activity
  • Track 9-2New Technologies for Pathogen Detection and Identification
  • Track 9-3Pharmaceutical Microbiology: Current and Future Challenges
  • Track 9-4Bringing more to drug manufacturing microbial safety
  • Track 9-5BioProcess Containers for Effortless Media Fills
  • Track 9-6Designing a media simulation trail program
  • Track 9-7Vaccines & Enzymes

Beekeeping (or apiculture) is the maintenance of honey bee colonies, commonly in man-made hives, by humans. A beekeeper (or apiarist) keeps bees in order to collect their honey and other products that the hive produces (including beeswax, propolis, pollen, and royal jelly), to pollinate crops, or to produce bees for sale to other beekeepers. A location where bees are kept is called an apiary or "bee yard." 

  • Track 10-1The Bacterial Communities Associated with Honey Bee (Apis mellifera) Foragers
  • Track 10-2Honey: a reservoir for microorganisms and an inhibitory agent for microbes
  • Track 10-3Antmicrobial properties of Beneficial Microbes
  • Track 10-4Neonicotinoid pesticides can reduce honeybee colony genetic diversity
  • Track 10-5Antimicrobial efficacy of Syrian honey
  • Track 10-6Protein nutrition governs within –host race of honey bee pathogens

Marine microbiology is the study of microorganisms and non-organismic microbes that exist in saltwater environments, including the open ocean, coastal waters, estuaries, on marine surfaces and in sediments. It focuses strongly on interaction within communities of microorganisms and between these communities and macro organisms, both within the ocean and on the rest of the planet.

  • Track 11-1The Biotechnological potential of marine microbes
  • Track 11-2A microfluidics-based in situ chemotaxis assay to study the behavior of aquatic microbial communities.
  • Track 11-3Marine microbial ecology: Life after volcanic destruction
  • Track 11-4Marine bugs degrade plastic
  • Track 11-5Metagenomics: Marine genomics goes viral
  • Track 11-6Environmental microbiology: Zero- valent sulphur and marine methane oxidation
  • Track 11-7Symbiont Diversity

Plants are involved in a complex network of interactions with microorganisms; some of those are beneficial, others are detrimental, but the former are by far the largest and still widely unexplored part. The use of beneficial microorganisms in the replacement or the reduction of chemicals has been so far attested .Beneficial microorganisms such as diazotrophs bacteria, biological control agents (BCAs), plant growth promoting rhizobacteria (PGPRs) and fungi (PGPFs), can play a key role in this major challenge, as they fulfil important ecosystem functions for plants and soil. Moreover, modern agriculture, based on the cultivation of a very limited number of crop species and cultivars, is susceptible to epidemic diseases traditionally contrasted through the use of chemicals. With most crops, no effective fungicides are available against a lot of fungal diseases. Plant growth stimulation and crop protection may be improved by the direct application of a number of microorganisms known to act as bio-fertilizers and/or bio-protectors.

  • Track 12-1Plant Microorganism Interations: Ecological Implications
  • Track 12-2Experimental Considerations about plant- beneficial bacteria
  • Track 12-3Bioremediation&Phytoremediation
  • Track 12-4Co-Culture of Plant Beneficial Microbes as Source of Bioactive Metabolites
  • Track 12-5Plant Beneficial Microbes and Their Application in Plant Biotechnology
  • Track 12-6Micropropagation

Microbial diversity considers the vast array of microorganisms the smallest forms of life which exist everywhere. The three primary groups of microorganisms are bacteria, archaea, and eukaryotes. Bacteria and archaea are prokaryotes with their genetic material held in a single chromosome. In eukaryotes, most of the genome is held in multiple chromosomes. Over 11,000 species of bacteria have been identified using microscopic identification of cell shape and metabolic activity, Gram-staining techniques, and genetic identification of RNA and DNA sequences. There are 500 named species of archaea, divided into two phyla: the euryarchaeota and the crenarchaeota. There are eight supergroupings of eukaryotes, all of them include single-celled organisms, and five are entirely microbial.

  • Track 13-1Microbial diversity of vermicompost bacteria that exhibit useful agricultural traits and waste management potential
  • Track 13-2Effects of Escherichia coli Nissle and Lactobacillus rhamnosus strain GG on human rotavirus binding, infection, and B cell immunity
  • Track 13-3Probiotics effect on the binding of HRV to epithelial cells
  • Track 13-4Diversity of bacteria associated with earthworms
  • Track 13-5Promoting beneficial soil microbial diversity
  • Track 13-6Microbial Evolution and Taxonomy
  • Track 13-7Agronomy