Scientists at SoyuzSnab Develop New 'Creamy' Strain for China's Dairy Market

After selection, the strain underwent adaptation with the optimal selection of nutrient and protective media, as well as cultivation technologies. Combined with thermophilic streptococci, it ensures a uniform product consistency and pronounced organoleptic characteristics. The composition is resistant to operation at elevated temperatures (43 °C) and completes the milk fermentation process in less than eight hours, which is crucial for industrial production.

A starter culture has been created based on the new strain, enriched with probiotic microorganisms with confirmed functional effects:

• Lactobacillus reuteri — suppression of pathogenic microflora and support of the immune system,

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• Lactobacillus acidophilus — normalization of metabolism and nutrient absorption,

• Lactobacillus johnsonii — regulation of gastric juice acidity and cytokine profile,

• Bifidobacterium animalis — involvement in the synthesis of vitamins B and K.

According to the company, the introduction of the new strain solved the technological challenge of creating a starter culture with unique 'creamy' organoleptics and additional probiotic properties.