Kerala Veterinary and Animal Sciences University scientists win patent for breakthrough ‘starter culture’ technology

Scientists at Kerala Veterinary and Animal Sciences University (KVASU) have secured a patent for a pioneering technology that allows the manufacturing of curd and associated dairy merchandise utilizing a extremely resilient starter tradition developed by way of respiratory mode that may be preserved for prolonged durations.

The patent was granted for creating a technology to supply a extra sturdy and long-lasting starter tradition. The innovation is predicted to considerably profit the dairy processing sector by enhancing effectivity and product stability.

The analysis was carried out by school members of the College of Dairy Science and Technology, Thiruvananthapuram, and the Verghese Kurien Institute of Dairy and Food Technology, Mannuthy. The staff consists of Rejeesh R., Beena A.Ok., Lijimol James, P. Sudheer Babu, S.N. Rajkumar and Rachana C.R.

Aerobic respiration

The research was carried out on Lacticaseibacillus rhamnosus, a bacterium belonging to the Lactobacillus group, generally utilized in milk fermentation. Traditionally, Lactobacillus micro organism convert milk into curd by way of anaerobic respiration (fermentation), a course of that generates restricted power. However, the researchers experimented with subjecting the identical micro organism to cardio respiration.

They discovered that when grown below altered situations, the micro organism exhibited unprecedented development in numbers, enhanced metabolic exercise, higher effectivity and improved stress tolerance. As a outcome, the starter tradition developed by way of this technique might be refrigerated and saved for greater than 4 months with out dropping effectiveness.

“Lactic acid bacteria (LAB) predominantly rely on fermentative metabolism, leading to accumulation of lactic acid, and too much of it can slow their growth and reduce their survival over time. By carefully adjusting the growth medium to encourage aerobic respiration instead of just fermentation, we can lower lactic acid build-up, enhance biomass yield, and improve cellular robustness. This approach can help us develop better starter culture with higher activity and consistency, especially in fermented milk product lines, particularly liquid fermented products,” says Dr. Rejeesh.

Researchers imagine this breakthrough might pave the best way for the event of revolutionary fermented dairy merchandise and contribute considerably to developments in dairy technology and value-added milk processing.