Agricultural Biotechnology Research Institute of Iran

Production of Food Starters and Probiotics

Food starters are live cells added to food materials to initiate fermentation. The dairy industry is the largest consumer of starters in the country, relying on imports for supply. The global market value for dairy starters was $1.2 billion in 2023, projected to nearly double by 2033. The domestic starter market is estimated at 10 trillion rials. Probiotics, used as adjuncts for producing beneficial products and dietary supplements, are also expanding markets globally and domestically. The global market for probiotic products was $62.4 billion in 2022, expected to reach $131 billion by 2032. In light of this, one of the main research axes at this institute aligns with the national program for producing additives and dietary supplements, focusing on primary and adjunct (probiotics) dairy starter cultures. Over the years, a structured research program has been implemented to establish and develop a microbial bank of native lactic acid bacteria, evaluate technological characteristics, and employ native strains as starters and probiotics. This includes formulating starter cultures for various dairy products, introducing probiotic strains, and formulating probiotic starter culture for innovative food production. Significant outcomes of these research efforts include:

-Industrial production of the first probiotic yogurt and buttermilk (Ayran) in East Azerbaijan Province in 2009, in collaboration with the private sector

-Formulation of starter cultures and semi-industrial production of the first functional fermented milk based on native strains

-Signing contacts for transfer of technical know-how for production of dairy starter cultures and probiotics to knowledge-based companies