KEFIRVI. Research into new probiotic products

The objective of the Operating Group is to carry out a project aimed at providing the tools to make a probiotic product from the fermentation of must with kefir. Based on the analysis of the population of yeast, bacteria, lactic and acetic acids throughout the entire fermentation process as well as during the storage period in the bottle, this allows correcting undesirable characteristics and thus ensuring the viability of the microorganisms as well as their shelf life, obtaining the desired product.

Thus, the necessary protocols have been created to obtain a product that is in no way a dairy derivative nor comes from any animal, which allows the possibility of having a great impact on the demand of the group of people who are allergic or intolerant to lactose as well as for people who follow a vegan diet.