The growing number of shelf-stable foods makes it convenient for people to eat while on the go. It is now possible to obtain dairy products without entering the refigerated aisle. Fermented milk products contain probiotics that have digestive health benefits. Therefore, the Seeker is looking to preserve bacterial viability in ambient products for extended periods.
This Theoretical Challenge requires only a written proposal.
Lactic acid bacteria are the organisms used to produce fermentated milk products. Studies have shown that these bacteria are also beneficial for promoting gut function and health. Aseptic production of shelf-stable foods requires high temperatures, thus killing the resident bacteria. Reintroduction of active cultures has resulted in accelerated spoilage through excessive acidification, proteolysis, loss of sweetness, and physical changes to the product. Therefore, the Seeker is searching for novel methods that maintain bacterial viability in fermented dairy products stored at ambient conditions, whilst avoiding spoilage.
This is a Theoretical Challenge that requires only a written proposal to be submitted. The Challenge award will be contingent upon theoretical evaluation of the proposal by the Seeker.
Awards:- $30,000 USD