Researchers at the Ural Federal University found that small doses of X-ray radiation accelerate the enzymatic activity of bacteria used in yogurt production.
In experiments, scientists irradiated starter cultures based on Streptococcus thermophilus and Lactobacillus bulgaricus with doses of 60, 80, and 120 cGy — comparable to the natural radiation background over 300–500 years. After irradiation, the bacteria began to work more actively on yogurt production, reducing its ripening time. At the same time, the quality and taste of the finished product were not affected.
Irina Selezneva, Associate Professor of the Department of Organic Synthesis Technology at UrFU, noted that accelerating bacterial activity could help reduce product cost by shortening production cycles. However, it is too early to talk about a ready-made technology for factories.
The main goal of further research is to conduct a comprehensive analysis of the effects of small doses of radiation on biological objects. Scientists want to understand how such stress can prepare organisms for survival in harsh conditions and where else, besides the food industry, this effect can be usefully applied.
There are no plans to use irradiators at dairy factories on an industrial scale yet. UrFU emphasized that it is first necessary to study in detail the mechanisms of radiation exposure on bacteria and only then consider implementation.