MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202611114537 A) filed by Sher-E-Kashmir University Of Agricultural Sciences & Technology Of Jammu Skuast-Jammu on September 24, 2026, for An Eco-Friendly Fermentative Process For Producing 3-Hydroxydodecanoic Acid From Berberis-Enriched Apple Herbal Wine.
Inventors include Supneet Kaur; A. K. Singh; Brajeshwar Singh; and R. K. Salgotra.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: The present invention relates to an eco-friendly fermentative process for producing 3-hydroxydodecanoic acid using Berberis aristata-enriched apple herbal wine as a natural fermentation substrate. The process comprises preparing an aqueous extract from Berberis aristata stems, preparing apple wine from selected apple fruits, and fermenting the apple juice using Saccharomyces cerevisiae MTCC 475. The fermentation is carried out under semi-anaerobic conditions at approximately 25°C, an initial pH of 5.0, and a yeast inoculum concentration of 7% v/v for about 50 days. Approximately 10 mL of the prepared Berberis aristata extract is combined with 90 mL of fermented apple wine, followed by further controlled fermentation. Microbial bio-transformation during fermentation facilitates formation of bioactive metabolites, including 3-hydroxydodecanoic acid, which is characterized using GC-MS. The process provides a natural, sustainable and value-added approach for microbial production of bioactive metabolites using plant-derived substrates.
Disclaimer: Curated by HT Syndication.
