Developing new technologies for manufacturing fermented dairy products

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Developing new technologies for manufacturing fermented dairy products with bioconsortium associations of saccharomyce and lactic acid bacteria with health benefit potential 

The main goal is to develop new technologies for the production of biofermented products with high potential for health benefits based on the symbiosis between selected highly specialized saccharomyce and lactic acid bacteria from authentic natural fermented milk such as:

  • New technology for the production of a whey drink based on a mixed saccharomyce-bacteria fermentation. The goal is to utilize whey and eliminate the environmental repercussion of its disposal.
  • New technology for the production of a bioproduct with scientifically provenantioxidant effect and potential to eliminate free radicals. It relies on a tailor-made selection of saccharomyce with elevated enzyme capability for antioxidant action and free radical neutralization;
  • New technology for the production of a bioproduct based on a tailor-made symbiotic saccharomyce-bacterial combination with a prophylactic effect of lowering high cholesterol levels. Researchers have developed saccharomyce – bacterial combinations that reduce cholesterol levels by decomposing and absorbing cholesterol or by deconjugation of bile salts.

The approach chosen for pursuing the man goal relies on fulfilling the following project tasks:

  • Collecting authentic naturally occurring symbiotic combinations of saccharomyce and lactic acid bacteria from homemade dairy products found up high in the Rhodopi Mountains;
  • Precise characterization of the collected saccharomyce and lactic acid bacteria using modern genetic methods and identifying technologically relevant enzyme activities;
  • Subjecting the saccharomyce and lactic acid bacteria to screening based on their antioxidant potential and capability to reduce free radicals;
  • Studying the capability of the saccharomyce isolates to absorb or utilize cholesterol and researching enzyme activities resulting in deconjugation of bile salts;
  • Studying the release of bioactive peptides with anti-hypertonic and the immunostimulating effects by saccharomyce and lactic acid bacteria;
  • Developing stable saccharomyce – bacterial combinations of strains which possess the desired biochemical and probiotic potential;
  • Developing the new product technologies listed above;
  • Analysis and verification of the probiotic properties of product prototypes manufactured in accordance with the technologies listed above;

The project receives co-financing from the National Innovation Fund (2009-2011).