Инновационный Инкубатор  Moodle KDU Центр непрерывного образования    
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PROBIOTIC DAIRY PRODUCT WITH HIGH ANTIOXIDANT ACTIVITY

Recently, there has been a growing interest of consumers in healthy products. This fact led young researchers from Comrat State University (CSU) to initiate research into the development of antioxidant-rich fermented dairy products

Project implementation period: 01.01.2024-31.12.2025

Project Budget: 230 300 MDL

Project aim: development of fundamental and applied research with a major impact in the field of food technology, by creating safe, accessible and valuable food products, replacing synthetic preservatives with natural ones (bee products and autochthonous strains of lactic bacteria) with the aim of improving quality the final product and the development of "healthy foods" with beneficial effects on the human body.

The main objects of research: cow's milk, autochthonous lactic bacteria, bee honey, fermented dairy products with antioxidant substances.

Project objectives:

  • Isolation and identification of lactic bacteria with symbiotic characteristics from local natural sources;
  • Creation of autochthonous starter cultures with high biotechnological potential for the manufacture of fermented dairy products;
  • Obtaining and diversifying dairy products fermented from milk with native lactic bacteria and honey with functional potential;
  • Elaboration and scientific argumentation of methods for determining the shelf life of processed fermented dairy products.

Research methods: technological, physical-chemical, chemical, biochemical and microbiological according to international standards (Official Methods of Analysis of AOAC International). Also, statistical methods will be used, including the analysis of experimental data using X–R files, S2 files and others.

Expected results: Determination of the chemical composition and the functional potential of native bee honey. Characteristics of milk. Autochthonous symbiotic cultures of lactic acid bacteria. Scientifically argued procedures and recipes regarding the manufacture of the assortment of fermented dairy products. The methodology for determining the shelf life of the fermented products developed.

Relevance: The project fits into the needs of the market of the Republic of Moldova considering the diversification of the manufacture of dairy products with increased antioxidant activity on an industrial scale.

Project Coordinator: PhD, University Lecturer Anatoli Cartașev.