Chelyabinsk:Russian researchers at South Ural State University (SUSU) have successfully developed fermented milk products that contain ten times more beneficial bacteria by using plant-based ingredients and enriched yeast biomass.
According to News Agency of Nigeria, the scientists from the university’s Higher Medical and Biological School have created a method to preserve the viability of beneficial bacteria in yoghurt. This was achieved by using baker’s yeast (Saccharomyces cerevisiae) as a carrier to deliver bioactive substances that retain their properties in acidic conditions.
The research team incorporated curcumin, a natural antioxidant, into yeast cells after processing it with ultrasound to create a nanostructured form. They further enriched the yeast with ergosterol, a precursor to vitamin D2, which was added to milk along with a traditional starter culture.
Additionally, the researchers introduced plant-based ingredients such as sprouted wheat flour, containing 12.5 percent protein and dietary fiber, and a protein product derived from hemp seed cake, which contains 57 percent protein. The goal was to combine these ingredients to enhance the yoghurt’s properties.
Rinat Fatkullin, an associate professor at the university’s Department of Food and Biotechnology, stated that the research aimed to create a system where all components work synergistically, rather than merely enriching the yoghurt with biologically active substances.
The yoghurt samples containing yeast biomass demonstrated an antioxidant activity of 84 percent. The enriched fermented milk products are believed to help maintain healthy gut microflora, support immune function, and protect cells against oxidative stress.