Sat Feb 14 16:04:36 UTC 2026: ### Kerala Scientists Patent Technology for Enhanced Dairy Starter Culture

The Story:
Scientists at the Kerala Veterinary and Animal Sciences University (KVASU) have been granted a patent for a groundbreaking technology that allows for the production of curd and other dairy products using a more resilient and long-lasting starter culture. This starter culture, developed through aerobic respiration of Lacticaseibacillus rhamnosus, can be preserved for extended periods, offering significant benefits to the dairy processing industry. The research was a collaborative effort between faculty members from the College of Dairy Science and Technology, Thiruvananthapuram, and the Verghese Kurien Institute of Dairy and Food Technology, Mannuthy.

Key Points:

  • The patent covers a technology for producing a robust and long-lasting starter culture for dairy products.
  • The research focused on Lacticaseibacillus rhamnosus, a bacterium commonly used in milk fermentation.
  • The innovation involves subjecting the bacteria to aerobic respiration, which enhances growth, metabolic activity, efficiency, and stress tolerance compared to traditional anaerobic fermentation.
  • The resulting starter culture can be refrigerated and stored for over four months without losing effectiveness.
  • Dr. Rejeesh R. highlights the benefit of lower lactic acid build-up leading to better starter culture activity and consistency.

Key Takeaways:

  • This patent represents a significant advancement in dairy technology, potentially leading to more efficient and stable dairy processing.
  • The aerobic respiration technique offers a novel approach to enhancing the properties of starter cultures.
  • The extended shelf life of the starter culture can reduce waste and improve the economics of dairy production.

Impact Analysis:

This innovation has the potential for significant long-term impact on the dairy industry in Kerala and beyond.

  • Economic Benefits: Improved efficiency and reduced spoilage rates can lead to increased profitability for dairy farmers and processing plants.
  • Product Development: The more robust starter culture could facilitate the development of new and innovative fermented dairy products.
  • Technological Advancement: This research may inspire further exploration of aerobic respiration techniques for improving other industrial fermentation processes.

    Read More

Related News: