Technology Transfer Services

A mixed culture for multiple needs

The Opportunity

Starter cultures that are widely used by food companies are usually suitable for a specific application. Culture producing companies need to invest capital in research and innovation, or spend funds on royalties to acquire their own starter culture in order to meet the needs of their consumers. Mixed starter cultures can set new commercial horizons as they are suitable for multiple applications and can serve the needs of different food producers.

Our Offer

The University of Patras has a kefir culture which has been shown to be effective as bakery yeast, protein-rich animal feed for milk and meat production, and a starter culture for cheese maturation, fermentation of milk for the production of kefir products, and alcoholic fermentation of whey. Hence, the produced kefir culture can be produced and can reach the market at very competitive prices.

Advantages & Innovations

• Exploitation of whey
• Use of whey to form innovative products
• Mixed culture for multiple applications
• Reduced investment and production cost

Stage of Development

This technology is an innovative process validated in a lab and pilot plant environment. The next step requires industrial setting validation and production in order to ensure the effectiveness of the process in large-scale manufacturing.

Partner Search

FOOD INNOVATION RI is seeking for Partners with the capacities to develop this technology. The ideal Partner shall be a culture producer company or a large dairy industry eager to further develop this technology in a relevant and operational environment. Alternative options may also be considered.

Offered by

Department of Chemistry, University of Ioannina, University Campus, 45110 Ioannina, Greece

Contact

Prof Athanasios KOUTINAS
This email address is being protected from spambots. You need JavaScript enabled to view it.
Food Chemistry and Biotechnology Group