Researchers at the University of Alberta and TEAGASC have jointly developed a pitched-based method to produce kefir (a fermented milk beverage) that when consumed reduces blood cholesterol levels. The method uses a combination of bacterial and yeast strains. The Pitched kefir reduces adverse metabolic outcomes associated with a high-fat western diet and outperforms commercially available kefir.
- Pitched kefir outperforms commercial kefir in reducing blood cholesterol levels.
- Improves HDL:LDL cholesterol ratios
- Fermentation method viable for large-scale production.
- Less complex microbial mixture than commercially available kefir
- Culmination of multiple microorganism combination testing
We are seeking probiotic food companies for collaborative development and licensing.
Technology Management Group
TEC Edmonton – University of Alberta