Innovation in Lactic Bacteria Cultures
Patent of Invention approved
Innovative solutions with a strong focus on sustainability
We are pleased to announce the recent approval of a new patent linked to research carried out at the Centre for Research and Development in Food Science and Technology (CIDCA). The patent, approved on 31 October 2024, will be valid for 20 years.
Title of the invention: Culture medium for lactic bacteria, freeze-drying and spray-drying methods
Applicants:
- Consejo Nacional de Investigaciones Científícas y Técnicas (CONICET)
- Universidad Nacional de La Plata (UNLP)
- Comisión de Investigaciones Científícas (CIC)
Inventors:
- Andrea Gómez-Zavaglia
- Gabriel Sebastián Quintana
- Esteban Gerbino
Summary of the invention: This technology focuses on the development of a culture medium for microorganisms, particularly lactic acid bacteria, which includes between 1% and 10% w/v of okara (residue from soy milk production) and water. It also includes innovative freeze-drying and spray-drying methods, broadening its application in various industrial and scientific areas.
This approval highlights the commitment of CIDCA and the participating institutions to the advancement of scientific knowledge and its application in innovative solutions for the food and biotechnology industry.
We congratulate the inventors and the team for this important achievement!
