MUMBAI, India, Oct. 26 -- Intellectual Property India has published a patent application (202611114485 A) filed by Dr. Y. S. Parmar University Of Horticulture Forestry; Dechen; Anil Kumar Verma; Sunita Devi; Manisha Kaushal; and Natasha Negi on September 24, 2026, for Standardized Preparation Of Ready-To-Use Phab Using Selected Fermenting Microorganisms And Method Thereof.
Inventors include Dechen Angmo; Anil Kumar Verma; Sunita Devi; Manisha Kaushal; and Natasha Negi.
The application for the patent was published on October 23, 2026, under issue no. 43/2026.
Abstract: The present invention relates to a standardized, ready-to-use microbial-based phab starter culture for use in the preparation of chhang and a method thereof. The ready- to-use phab starter comprises a dried fermentable substrate mixture containing barley flour and a spice mixture, and a microbial consortium comprising Bacillus subtilis MPB1, Pediococcus pentosaceus MPB4, Staphylococcus epidermidis MCB1, Kluyveromyces marxianus YPB1, and Saccharomycopsis fibuligera YCB2. The barley flour and spice mixture are present in a weight ratio of 40:1, and the microbial consortium is inoculated at 1.2% v/w relative to the weight of the barley flour. The method comprises mixing the barley flour and spice mixture, adding water to obtain a substrate, inoculating the substrate with the microbial consortium, incubating the inoculated substrate under aseptic conditions at 28 ± 2°C for 48 hours, and drying the resulting fermented substrate under controlled hot-air conditions for 72 hours. The resulting dried microbial-based PHAB provides a standardized and reproducible starter culture for the fermentation of a cooked cereal substrate for the preparation of chhang.
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