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Microbiological and physico-chemical changes in idli batter during fermentation.

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Title Microbiological and physico-chemical changes in idli batter during fermentation.
 
Creator Venkatasubbaiah, P.
Dwarakanath, C. T.
Sreenivasamurthy, V.
 
Subject 02 Fermented foods
29 Microbiological food
 
Description Idli batter is obtained by autofermentation of wet ground mixture of split, dehusked blackgram (Phaseo/us mungo)
and rice (Oryza sativa). Natural microbial load of the ingredients of the environment serve as Inoculum for the
initiadoo of fermentation. Gas production and leavening of the batter are attributed to the heterofermentative Leuc01/
os/oc mesenteroides. Batter obtained from botels aDd restaurants showed yeast participadOD in the leavening of
jdli battel', whleb was conJinned by the presence of C~ by GLC analysis. Yeasts involved have been identified
as Trichosporan pu/lulans, Torulopsis candida and T. holmii.
 
Date 1984
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4630/1/Journal%20of%20Food%20Science%20and%20Technology%20%28India%29%2C%20Volume-21%28%20%281984%29%2059-62.pdf
Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasamurthy, V. (1984) Microbiological and physico-chemical changes in idli batter during fermentation. Journal of Food Science and Technology, 21. pp. 59-62.