KEFIRVI Operational Group: Research into new probiotic products
- Type Operational group
- Execution 2020 -2020
- Assigned Budget 10.000,00 €
- Scope Autonómico
- Autonomous community Cataluña
- Main source of financing PEPAC 2014-2020
- Project website Ficha del Grupo Operativo en RURALCAT
Description
The project has focused on providing the tools to produce a probiotic product from the fermentation of must with kefir.
By analyzing the yeast, bacteria, lactic acid, and acetic acid populations throughout the fermentation process, as well as during storage in the bottle, we can correct undesirable characteristics, thus ensuring the viability of the microorganisms and their shelf life, resulting in the desired product.
Thus, the necessary protocols have been created to obtain a product that is in no way a dairy derivative nor does it come from any animal, allowing for the possibility of having a significant impact on demand among people with lactose allergies or intolerances, as well as for people who follow a vegan diet.
Objectives
- To study the feasibility of producing new probiotic products from musts of different grape varieties.
- To study the kinetics of must fermentation in different grape varieties with freeze-dried kefir for the production of a fermented beverage with a high content of viable probiotic cells (mainly yeast and lactic acid bacteria).
- To validate the microbial composition, physicochemical characteristics, and sensory profile to evaluate the preservation of the synergistic properties that grapes/wine/must and kefir exert on human health.
- Define the processes that allow generating kefir-fermented products from black must and white must diluted in different proportions of water.
- Evaluate the characteristics of the beverages obtained to develop new non-lactic fermented products.
Contact information
- Coordinator/entity name: Bionsan SCCL
- Coordinator/entity email: fdes@bionsan.com
Beneficiaries
- Bionsan SCCL
Related projects
