MUMBAI, India, July 31 -- Intellectual Property India has published a patent application (202411096055 A) filed by Lovely Professional University on December 05, 2024, for Fermented Probiotic Green Chilli Paste And A Method Of Preparation Thereof.
Inventors include Ashish Vyas; Pallavi Vyas; Prasad Rasane; Jyoti Singh; and Shahul Hameed K.
The application for the patent was published on July 24, 2026, under issue no. 30/2026.
Abstract: The present invention relates to a fermented probiotic green chilli paste with extended shelf life, belonging to the field of food preservation and fermentation technology. The invention comprises a green chilli substrate prepared from a nutrient-rich cultivar, which is subjected to fermentation using a plurality of probiotic cultures, including specific strains of Lactobacillus. The fermentation process is conducted under anaerobic conditions, where the probiotic cultures metabolize carbohydrates in the green chilli substrate to produce lactic acid, effectively lowering the pH and inhibiting spoilage organisms. Aseptic packaging techniques, such as modified atmosphere packaging (MAP), are employed to maintain the quality and extend the shelf life of the chilli paste under various storage conditions, without the use of chemical preservatives. The invention provides a method to prepare fermented probiotic green chili paste by optimizing fermentation and evaluating shelf-life for sensory, microbial, and nutrient quality.
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