Nomi Biotech presents natural additive to preserve probiotics

Nomi Biotech sp zoo has presented a water-soluble formulation of curcumin with improved bioavailability in Frontiers in Nutrition allowing to create a probiotic yogurt that contains no artificial preservatives but that still has a long shelf life and doesn’t taste bitter. 

According to first author, Dr Magdalena Buniowska-Olejnik, from the Institute of Food Technology and Nutrition at the University of Rzeszow, Poland “it is well known that curcumin has anti-microbial, anti-inflammatory and immune-boosting effects. However, it is insoluble in water, which is one of the main reasons why our bodies are not able to absorb sufficient amounts for it to have a biological effect. We found that NOMICU L-100 was better at inhibiting the growth of yeast , fungi and bacteria than the standard turmeric extract. It maintained the recommended levels of the good lactic acid bacteria that are contained in fermented, live yogurts” According to Maciej Banach, cardiologist at Medical University of Lodz, Poland, and Dr Jakub Urbanski, CEO of Dairy Biotechnologies Ltd. who led the study, NOMICU is the first marketedd curcumin  that does not contain artificial additives.

Consumption of yogurt is associated with a significantly lower risk of deaths from any cause or from diseases of the heart and blood vessels, such as stroke and coronary heart disease.

The company plan to research the effects of curcumin in other dairy products, especially those where its anti-microbial properties can extend the shelf life of products, or significantly reduce the risk of uncontrolled growth of yeast and mould.