Researchers at South Ural State University (SUSU) have developed fermented milk products with a higher content of beneficial bacteria. They claim to have increased the number of microorganisms tenfold after plant-based ingredients (wheat flour, hemp seed cake) and yeast biomass enriched with curcumin or ergosterol were added to the product.

In the samples studied, the antioxidant activity of yoghurts containing yeast biomass increased to 84 per cent. According to their creators, fermented milk products enriched with beneficial bacteria are useful for maintaining healthy gut microflora, strengthening the immune system and protecting the body’s cells from oxidative stress.

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