Research Article

Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021) : 327-331

Enumeration of Microflora from Ingredients and Idli Batter

Viswanatha Angadi, B. Ramachandra, D.B. Puranik, R. Prabha

Affiliations

¹Department of Dairy Microbiology, Dairy Science College, Hebbal, Bangalore-560 024, Karnataka, India. 

Submitted08-03-2021|
Accepted28-04-2021|
First Online 07-06-2021|
doi 10.18805/ajdfr.DR-1642

Cite article:- Angadi Viswanatha, Ramachandra B., Puranik D.B., Prabha R. (2021). Enumeration of Microflora from Ingredients and Idli Batter. Asian Journal of Dairy and Food Research. 40(3): 327-331. doi: 10.18805/ajdfr.DR-1642.

ABSTRACT

Background: Microorganisms are responsible for characteristic changes in the fermented foods. They result in the sequential changes during fermentation of food, resulting in souring, leavening and changes in flavour, body and texture. The present study was aimed to enumerate the natural microflora present in raw ingredients used as well in fresh and fermented idli batter.
Methods: Study was conducted during the period 2019-2020 to develop solid state fermented cultures for whey based idli batter at Department of Dairy Microbiology, Dairy Science College, Bangalore. The raw ingredients used for idli preparation were sourced from local market of Bangalore. Lactic counts such as leuconostoc, enterococci, pediococci and lactobacilli, as well as yeast counts were enumerated using different selective media by pour plate method.
Result: The leuconostoc count of rice rava, black gram dhal and fresh idli batter on sucrose agar ranged from 2.0 to 3.78 log₁₀ cfu/g; Lactobacilli count on MRS agar varied from 2.0 to 4.11 log₁₀ cfu/g. Yeast count on potato dextrose agar ranged from 1.6 to 2.3 log₁₀cfu/g. Lactic counts (includes leuconostoc, lactobacillus, pediococci, enterococci) in fresh idli batter ranged from 3.63 log₁₀ cfu/g to 4.77 log₁₀ cfu/g, whereas in fermented idli batter varied from 2.56 log₁₀ cfu/g to 8.74 log₁₀ cfu/g. The yeast counts in fermented batter ranged from 9.23 to 9.56 log₁₀ cfu/g.

KEYWORDS

REFERENCES

Baruzzi, F., Matarante, A., Morea, A. and Cocconcelli, P.S. (2002). Microbial community dynamics during the Scamorza Altamurana Cheese Natural Fermentation. Journal of Dairy Science. 85(6): 1390-1397.
Das, A., Rayghaudhuri, U. and Chakraborty, R. (2012). Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology. 49 (6): 665-672.
Marco, M.L., Sanders, M.E., Gänzle, M., Arrieta, M.C., Cotter, P.D., Vuyst, L.D., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., Reid, G., Wolfe, B.E. and Hutkins, R. (2021). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nature Reviews Gastroenterology and Hepatology. https://doi.org/10.1038/s41575-020-00390-5.
Mukherjee, S.K., Albury, M.N., Pederson, C.S., Van veen, A.G. and Steinkraus, K.H. (1965). Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India. Applied Microbiology. 13(2): 227-231.
Panicker, S.G., Zate, a. and Patil, M.(2017). An attemptto reduce the fermentation time for making Idlis faster. International Journal of Recent Science and Research. 8(6): 17752-17756.
Saravanan, C., Gopu, V. and Shetty, P.H. (2015). Diversity and functional characterisation of micro flora associated from traditional fermented food Idli. Journal of Food Science and Technology. 52(11): 7425-7432.
Soni, S.K., Sandhu, D.K., Vilku, K.S. and Kamra, N. (1986). Microbiological studies on dosa fermentation. Food Microbiology. 3: 45-53.
Soni, S.K.and Sandhu, D.K. (1989). Fermentation of Idli: effects of changes in rawmaterials and physico-chemical conditions. Journal of Cereal Science. 10: 227-238.
Sridevi, J., Prakash, M.H. and Vijayendra, S.V.N. (2010). Selection of starter cultures for Idli batter fermentation and their effect on quality of idlis. Journal of Food Science and Technology. 47(5):557-563.
Steinkruas, K.H., Veen, V.A.G., and Theibeau, D.B. (1967). Studies on idli – an Indian fermented black gram rice food. Food Technology. 21: 916-919.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

Research Article

Enumeration of Microflora from Ingredients and Idli Batter

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board