MUMBAI, India, Oct. 5 -- Intellectual Property India has published a patent application (202631114348 A) filed by Nayan Jyoti Kalita on September 23, 2026, for Fruit-Flavoured Kombucha Beverage Having Enhanced Storage Stability And Method Thereof.
Inventors include Nayan Jyoti Kalita; Ayushmita Kar; and Ralte Lalmuanawma.
The application for the patent was published on October 02, 2026, under issue no. 40/2026.
Abstract: The present invention relates to a fruit-flavoured kombucha beverage having enhanced storage stability and a method for preparation thereof. The method comprises preparing a sweetened tea substrate, inoculating the substrate with a symbiotic culture of bacteria and yeast (SCOBY), and fermenting the substrate to obtain a fermented kombucha base. At least one fruit-derived component selected from fruit pulp, fruit juice, fruit purée, fruit concentrate, fruit extract and fruit powder is incorporated into the fermented kombucha base. In an optional embodiment, an alcohol-tolerant yeast and additional fermentable sugar are introduced following primary fermentation to conduct secondary alcoholic fermentation. Following fermentation, the beverage is subjected to filtration, preferably using a filtration capability of approximately 0.5 µm, followed by nitrogen treatment for at least approximately 20 seconds to reduce dissolved oxygen. The beverage is filled into a food-grade container, sealed and subjected to controlled heat treatment, preferably at approximately 65 °C for approximately 20 minutes. The stabilization sequence reduces viable microorganisms and post-packaging fermentative activity. Under the tested conditions, the stabilized beverage exhibited approximately 42 CFU/mL after 180 days of storage compared with substantially higher microbial loads in corresponding controls.
Disclaimer: Curated by HT Syndication.
