Programme

The programme will include keynote lectures and sessions with invited lectures and oral presentations selected from the submitted abstracts. The programme will also include a poster session.

Main Symposium Topics

  • Microbes – indispensable players on the winemaking team;
  • Microbes within their environment: (i) Coping with the changing environment; (ii) Role of microbes in sustaining ecosystems health;
  • Recruiting microbes in food and industrial processes;
  • In pursuit for improving human health: Power of vaccines, probiotics and antibiotics;
  • Microbes observed with the omics glasses.

 

Preliminary programme

DAY 1 (15th May 2019)

15:00 -17:00 Registration

17:00 -17:30 Opening ceremony

17:30 -18:15 IL1 (keynote lecture) M. Radman (France)

18:15 – 18:50 IL2 B. Nidetzky (Austria): Biotransformations of sugars for industrial applications

18:50 – 19:25 IL3 M.S. da Costa (Portugal)

20:00 Welcome reception – Buffet

 

DAY 2 (16th May 2019)

Session 1 – Microbes within their environment: i) Role of microbes in sustaining the health of ecosystems

9:00-09:35 IL4 – F. Martin-Laurent (France): Role of microbes in sustaining the health of soil ecosystems

9:35-9:55 oral presentation selected from submitted abstracts

9:55-10:15 oral presentation selected from submitted abstracts

10:15 – 10:35 oral presentation selected from submitted abstracts

10:35-11:05 Coffee break

Session 1 – Microbes within their environment: ii) Coping with the changing environment

11:05-11:40 IL 5 – M. Schmitt-Jansen (Germany): Responses of microbial communities to a complex changing environment

11:40-12:00 oral presentation selected from submitted abstracts

12:00 – 12:20 oral presentation selected from submitted abstracts

12:30-14:30 Break for lunch

Session 2 – In pursuit of improving human health: Power of vaccines, probiotics and antibiotics

14:30-15:05 IL 6 – S. Jonjić (Croatia): Pathogenesis of congenital CMV infection of central nervous system

15:05-15:35 IL 7- Z. C. Kayacan (Turkey): Vaccine Opposition Costs a lot to the Individual and to the Society

15:35-15:55 oral presentation selected from submitted abstracts

16:00-16:30 Coffee break

16:30 – 17:05 IL 8 – K. Venema (Netherlands): The role of the gut microbiota in health and disease – how to study this?

17:05-17:25 oral presentation selected from submitted abstracts

17:30-19:30 Poster Session

 

DAY 3 (17th May 2019)

Session 3 – Recruiting microbes for food and industrial processes

9:00-09:35 IL 9 – R. Kourist (Austria): Photobiocatalytic whole-cell biotransformations

9:35-10:10 IL 10 – M. G. Steiger (Austria): Powerful transporters for organic acid production with microorganims

10:10-10:20 oral presentation selected from submitted abstracts

10:20 – 10:30 oral presentation selected from submitted abstracts

10:30-11:00 Coffee break

Session 4 – Microbes-indispensable players on the winemaking team

11:00-11:35 IL 11 – J. Guzzo (France): New winemaking approaches to optimize malolactic fermentation by Oenococcus oeni

11:35-12.10 IL 12 –S. Tomáš (UK): How can next generation sequencing help in winemaking process

12:10 – 12.45 IL 13 – TBD

12:45 – 13:05 oral presentation selected from submitted abstracts

13:05-14:30 Break for lunch

15:00-19:00 Excursion

19:00 Symposium dinner

 

DAY 4 (18th May 2019)

Session 5 – Microbes observed with the ˝omics˝ glasses

9:00-09:35 IL 14 – K. Vlahoviček (Croatia): Functional profiling of microbial communities: translational optimization as a biomarker

9:35-10:10 IL 15 – B. Stres (Slovenia): Single cell genomics from wild rumen metagenomes, metatranscriptomes and metabolomes

10:10-10:30 oral presentation selected from submitted abstracts

10:30 – 10:50 oral presentation selected from submitted abstracts

10:50-11:10 oral presentation selected from submitted abstracts

11:10 -13:00 Coffee break + Poster session II

13:00-13:30 Announcement of best poster; Closing ceremony.

Organised by Croatian Microbiological Society, Czechoslovak Society for Microbiology, Croatian Society of Biotechnology, Croatian Society of Viticulture and Enology, Hungarian Society for Microbiology, Slovenian Microbiological Society, Serbian Society for Microbiology, Turkish Society of Microbiology. Supported by Federation of European Microbiological Societies (FEMS), The International Centre for Genetic Engineering and Biotechnology (ICGEB), European Biotechnology Thematic Network Association (EBTNA) and Faculty of Food Technology and Biotechnology, University of Zagreb.