| Technology code 22-UP-04 |
Status OPEN |
Applications mode Continuous |
Access model As specified in the call |
The opportunity
In recent years a great interest in foods containing probiotic bacteria is observed. Probiotic foods contain live cultures of various microorganisms and their consumption is associated with multiple benefits. Kefir milk-type products have gained a significant commercial interest mainly due to their probiotic content. However, kefir can have multiple applications in food industry.
Our offer
Our offer involves a technology for the production of probiotic yogurt using kefir. Kefir is usually used for the preparation of beverages. For the production of yogurt in a laboratory setting, free cells of kefir were used along with cells of kefir immobilized on banana chips. The technology is simple and concerns the addition of thermally dried kefir biomass or wet pressed kefir in milk before of the addition of rennet for the production of yogurt.
The technology
For this technology, a kefir culture is used as an inoculum for pasteurized whole milk. The milk is then incubated and used as an inoculum for a liquid synthetic medium substrate. After an extra step of incubation, the produced culture is collected by centrifugation. The kefir culture can be immobilized on banana chips and freeze dried, and then added to pasteurized whole milk for the production of yogurt.
Advantages & Innovations
- The produced yogurts are considered probiotic products
- These yogurts can be preserved for a very long period
- Low production cost
Stage of Development
This novel technology is an innovative process for the production of probiotic yogurt. The next step requires a large-scale validation to ensure the effectiveness of the production process on an industrial scale.
Partner Search
FOOD INNOVATION RI is seeking for partners with the capacities to develop this technology. The ideal partner shall be an equipment manufacturer or a beer producer interested in further developing this technology in a relevant and operational environment. Alternative options may also be considered.
Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece
Contact
Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group
