Six Local Cultures Selected for Tibetan Yogurt After Seven-Year Study

Dragon Media Correspondent

Researchers have selected six local fermentation cultures for yogurt production after a seven-year study of microorganisms found in traditional Tibetan dairy products. The researchers say yogurt made with the selected cultures has a consistent flavor and potential for commercial production.

The study was conducted jointly by the Institute of Agricultural Product Development and Food Science Research under the Tibet Autonomous Region Academy of Agriculture and Animal Husbandry Sciences and China’s Research Institute of Food Fermentation Industry. Since 2018, the team has collected 468 samples of cultures used in yogurt, chhurpi and barley wine from seven prefectures and cities and 68 counties and districts across Tibet.

Researchers isolated, purified, identified and preserved more than 2,000 microorganisms. They also mapped the distribution of local cultures in 41 counties and districts. The team assessed the fermentation performance and flavor characteristics of more than 700 cultures before selecting six considered suitable for commercial production.

Zhang Yuhong, head of the institute, said the research began after the team identified microorganisms used in Tibetan barley wine. A project was later submitted to the regional science and technology department, leading to more systematic research.

The researchers said combining the selected cultures improved yogurt flavor and reduced its cholesterol content. Animal testing supported this finding, according to the study. The results do not establish an effect on cholesterol levels in humans.

The researchers said dairy producers in China have long relied largely on imported yogurt cultures. The locally identified cultures could help expand domestic production and support a shift from household-scale production to standardized commercial manufacturing.