A Novel Method to Produce Pitched Kefir for Reducing Cholesterol


Description

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.

 

Advantages

  • 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

Potential Markets

We are seeking probiotic food companies for collaborative development and licensing.

Protection Status

Patent Pending

Product Number

2018050

Contact Information

Megha Bajaj
Technology Management Group
TEC Edmonton – University of Alberta
Phone: 780-492-7739
​Email: megha.bajaj@tecedmonton.com