MUMBAI, India, Dec. 13 -- Intellectual Property India has published a patent application (202511032164 A) filed by Devina Vaidya; Manisha Kaushal; Priyanka Arya; Anil Gupta; and Sunita Devi, Solan, Himachal Pradesh, on March 31, for 'probiotic dahi production using novel microbial strains and method thereof.'
Inventor(s) include Devina Vaidya; Manisha Kaushal; Priyanka Arya; Anil Gupta; and Sunita Devi.
The application for the patent was published on Dec. 12, under issue no. 50/2025.
According to the abstract released by the Intellectual Property India: "The present invention discloses a method for producing probiotic dahi using novel microbial strains isolated from naturally fermented theki dahi, eliminating the need for traditional wooden vessels while enhancing its texture, flavor, and probiotic properties. The selected strains, Leuconostoc falkenbergense MBR1C, Leuconostoc mesenteroides MBR4W, Bacillus paramycoides MBR5C, Leuconostoc pseudomesenteroides MBR3C, and Naganishia adeliensis YBR6C, are inoculated at 2% in sterile reconstituted skim milk (120 g/L) fortified with 6% sucrose and incubated at 42 C. These strains demonstrate synergistic effects, increasing exopolysaccharide (EPS) production (16.11 g/L), water-holding capacity (60.50%), and viscosity (815 mPa.s). The controlled fermentation ensures uniform acidification (0.44% lactic acid), reduced coagulation time (4.43 hours), and improved probiotic viability. The resulting dahi exhibits enhanced creaminess, firmness (233.85 g), and reduced syneresis (10.94 mL/100g). This method standardizes production, minimizes contamination risks, and enables large-scale manufacturing of a stable, high-quality probiotic dairy product with superior nutritional and sensory attributes."
Disclaimer: Curated by HT Syndication.
