Method for Increasing Survival of Beneficial Bacteria Patented in Iran

Probiotics are live and active microorganisms (bacteria and yeast) that, by being present in different parts of the body, mainly in the intestine, can contain health-giving properties for the host in appropriate numbers. 

On the other hand, bacteria are a type of living organism that causes them to disintegrate due to various environmental conditions such as temperature, storage, and mechanical pressures.

The main challenge of using these beneficial microorganisms in food enrichment is the drastic reduction of the final number of probiotics compared to the initial number of their input, as well as their survival over time from production to consumption.

To this end, a project titled "Increasing the survival of beneficial bacteria using magnetic fields" was implemented with the aim of increasing the viability of probiotics in the food industry.

By using the optimal magnetic field at the end of dishes containing buttermilk, the researchers presented a solution to improve survival and increase the proliferation of probiotic bacteria.

Applying this method to probiotic buttermilk increased both the level of probiotic bacteria in this product and their ability to survive until consumption.

The national standards require having 510 cfu/gr (one hundred thousand bacteria per gram) of probiotic bacteria by the expiration date of the probiotic buttermilk in order to ensure a healthy product for consumers.

But gradually, due to various reasons, including the way to store this type of probiotic liquid, either the level of bacteria decreases or it causes the death of probiotic bacteria.

Since the research was focused on buttermilk, the presented method will be able to increase the life of microorganisms until consumption.

In addition to increasing the survival of bacteria and the proliferation of bacteria during the period of production, storage, and consumption, the method also increased the life of buttermilk.

Moreover, its taste is much more suitable for Iranians, and by reducing the pH, a sour product with a good mouthfeel can be offered to consumers.

The invention won the bronze medal in the first world competition of inventions and innovations in Switzerland among 650 inventions from 35 countries, including the United States, Canada, Australia, Morocco, Qatar, Bahrain, England, Lebanon, Poland, and China.

4155/g