Russian researchers at South Ural State University (SUSU) have developed fermented milk products with ten times more beneficial bacteria using plant-based ingredients and enriched yeast biomass.
TV BRICS, a NAN partner, reports that Scientists at the university’s Higher Medical and Biological School developed a method to preserve the viability of beneficial bacteria in yoghurt.
They used baker’s yeast (Saccharomyces cerevisiae) as a carrier to deliver bioactive substances capable of retaining their properties in acidic environments.
The researchers incorporated curcumin, a natural antioxidant, into yeast cells after processing it with ultrasound to create a nanostructured form.
They also enriched the yeast with ergosterol, a natural compound that serves as a precursor to vitamin D₂, during cultivation,the enriched yeast was subsequently added to milk alongside a traditional starter culture.
The researchers also introduced plant based ingredients, including sprouted wheat flour, which contains 12.5 per cent protein and dietary fibre, and a protein product derived from hemp seed cake, which contains 57 per cent protein.
Rinat Fatkullin, associate professor at the university’s Department of Food and Biotechnology, said the research aimed to combine the ingredients to improve the product’s properties.
“Our aim was not simply to enrich the yoghurt with biologically active substances but to create a system in which all the components work together,” he said.
The antioxidant activity of yoghurt samples containing yeast biomass reached 84 per cent, according to the researchers.
while the enriched fermented milk products could help maintain healthy gut micro flora, support immune function and protect cells against oxidative stress.
Edited by Halima Sheji
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