Method to Produce a Non-Kefir Grain Based Synthetic Kefir-Like Fermented Product and Method for Kefir-Grain Free Cultivation of Kefir Microorganism Cultures

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This patent discloses a method for producing a synthetic, kefir-like fermented product without the use of traditional kefir grains. Instead, the process employs selected key strains of kefir-origin Lactobacillus (notably L. kefiranofaciens and/or L. kefiri), often in combination with yeasts and auxiliary bacteria, added directly to a raw beverage source like milk. Optimized conditions and specific nutrient supplementation enable these targeted bacteria to thrive and replicate to high levels, resulting in a product that closely mimics natural kefir in taste, texture, and probiotic function, but with improved control and consistency suited for industrial production.

Use CasesContent extracted from patent full text and abstract with AI.

• Industrial-scale production of probiotic-rich, kefir-like beverages and dairy products without relying on variable traditional kefir grains.
• Development of functional foods and nutritional supplements using the synthetic kefir starter cultures.
• Production of specialized yogurts, drinks, desserts, and other food products enriched with specific beneficial kefir microorganisms.
• Formulation of vegan or lactose-free kefir analogs by applying the method to plant-based beverage substrates.
• Application in animal feed supplements to promote gut health in livestock.

BenefitsContent extracted from patent full text and abstract with AI.

• Enables consistent, controlled, and large-scale production of kefir-like products without the unpredictability of natural kefir grains.
• Allows for higher concentrations of health-promoting bacteria (L. kefiranofaciens and L. kefiri), enhancing probiotic and prebiotic effects.
• Reduces contamination risks and variability associated with traditional grain cultures, improving food safety and product quality.
• Faster fermentation time and improved shelf-life owing to optimized microbial consortia and process control.
• Flexibility to tailor microbial compositions, organoleptic properties, and health benefits for customized functional food applications.

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Patent Abstract

The present invention refers to a method to produce a synthetic kefir-like fermentation product by bacterial strain from a raw beverage source.