Fermented idli batter

Naturally fermented foods have an array of microorganisms which play a major role in fermentation of food constituents, improve the sensory characteristics and biological value of foods. It’s important to know the predominant microflora and their characteristics for thorough understanding. In this study an attempt is made to enumerate and characterize the predominant lactic cultures in fermented idli batter.

7p cothumenhmong11 11-05-2021 20 1   Download

Probiotic bacteria can be used as a therapeutic strategy to ameliorate human diseases. This has led to the increase in the use of probiotics as functional foods. Lactic acid bacteria are one of the major strains to be used as probiotics. Therefore, the present study was aimed at isolating, identifying and characterizing lactobacilli from fermented food sources viz. curd and idli batter in terms of their suitability as probiotics as well as antibiotic sensitivity.

7p caygaocaolon8 07-11-2020 21 2   Download

Thus present study was undertaken with the objective to evaluate the effect of sonication treatment on the shelf-life extension of idli batter.

11p trinhthamhodang1215 23-09-2020 5 1   Download