MUMBAI, India, June 22 -- Intellectual Property India has published a patent application (202641069375 A) filed by National Institute Of Food Technology, Entrepreneurship And on June 03, 2026, for Method For Producing Bioactive Kombucha And Bacterial Cellulose-Based Functional Food Products By Controlled Fed-Batch Fermentation.
Inventors include Dr. S. Vignesh; Dr. N. Baskaran; Dr. K. Sureshkumar; Kisha M; and Athira.
The application for the patent was published on June 12, 2026, under issue no. 24/2026.
Abstract: The present disclosure relates to a method for producing bioactives-enriched kombucha beverage and bacterial cellulose-based functional food products through controlled fed-batch fermentation using defined microbial cultures and polyherbal substrates. The method comprises preparing a defined microbial consortium including acetic acid bacteria, lactic acid bacteria, and yeast strains; preparing a polyherbal tea substrate comprising tea base components and functional plant substrates; preparing an acidified starter culture; and inoculating the polyherbal tea substrate with the defined microbial consortium and the acidified starter culture. The inoculated substrate is subjected to static fermentation with intermittent addition of sterile sugar syrup to regulate microbial metabolism and accelerate fermentation. The fermentation produces a bioactives-enriched kombucha beverage and a bacterial cellulose pellicle. The recovered bacterial cellulose pellicle is processed into a functional snack product by washing, size-reducing, blending with starch, drying, and expanding by frying or microwave processing.
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