Short Description of what will be discussed during the presentation (about 250 - 500 words) In this study, the potential synergistic effects of probiotic formulas to reduce ethyl carbamate (EC), a common process-induced toxicant, was investigated. Five selected Lactobacillus, Bifidobacterium, and Streptococcus strains were incubated with EC chemical solution and those with higher efficacy to reduce EC were selected for probiotic formulation. The probiotic formulas were incubated with (i) standard chemical solutions, (ii) wine samples including yellow wine, sake and plum wine as well as (iii) in-vitro digestion model to evaluate the reduction of of EC. LC-MS was used to analyse levels of EC of samples. Synergistic effect of the probiotic formula was only observed in some selected wine samples and the reduction percentage of EC by a combination of Lactobacillus bulgaricus and Lactobacillus plantarum is significantly higher (p\u3c0.05) than that by single strain of Lactobacillus plantarum and Lactobacillus paracasei. Overall, the synergistic effect of probiotics formulas to reduce EC and its reduction mechanism required further studies in the future
