Role of
 Leuconostoc mesenteroides
 in Leavening the Batter of Idli, a Fermented Food of India

Mukherjee, S. K.; Albury, Margaret N.; Pederson, Carl S.; Veen, A. G. Van; Steinkraus, K. H.

doi:10.1128/am.13.2.227-231.1965

Cited by 54 publications

(17 citation statements)

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“…Even though the fermentation temperature varied between 25 and 37 °C, the same observation has been recorded in several studies (Rajalakshmi and Vanaja, 1967;Soni and Sandhu, 1989;Soni and Sandhu, 1990;Ghosh and Chattopadhyay, 2012;Thakkar et al, 2015). The increasing acidity in idli batter mainly depends on Streptococcus faecalis as it produces lactic acid and reduces the pH, increases CO2 concentration in the batter, which leavens batter property (Mukherjee et al, 1965). With the growth of LAB, the pH of batter decreases (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

“…Some studies have shown that Idli batter has LAB with probiotic potential. Those strains are Lactobacillus collinoides (Patel et al, 2012), Lueconostoc mesenteroides, Streptococcus faecalis, Pediococcus cerevisiae (Mukherjee et al, 1965), Lactobacillus delbrueckii (Soni et al, 1986) and Lactococcus lactis, Lactobacillus plantarum (Iyer et al, 2011). The antibiotic sensitivity of probiotic microorganisms is an important characteristicin determining their suitability for practical applications.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Lactic Acid Bacteria Isolated from Idli Batter and their Susceptibility to Antibiotics

2021

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Idli is a common flour based fermented food prepared using lactic acid bacteria which bear probiotic properties, consumed in Sri Lanka and some parts of India. The objective of the present study was to characterize the lactic acid bacteria from idli batter, identify the changes of acidity during fermentation and to determine the antibiotic sensitivity of isolates. Lactic acid bacteria were isolated and characterized up to genus level. Subsequently, antibiotic susceptibility of isolates against four antibiotics was studied. Changes of pH, lactic acid bacterial count and titratable acidity with fermentation were determined. The pH value dropped steadily from 6.28 to 3.72 while titratable acidity increased from 0.24 to 0.92% during the fermentation period of 0 to 32 h. With fermentation, the lactic acid bacterial count was increased up to 9.88 log10cfu/g after 12 hours of fermentation and the count reduced with increasing acidity. A bacterial count of 5.91 log10cfu/g was recorded at the end of 32 hours of fermentation. Ten lactic acid bacteria isolates were identified from idli batter, of which six isolates were rod shaped and other four were cocci. All isolates were Gram positive, nonmotile, non-spore formers and catalase negative. According to the above tests, it was confirmed up to the genus level that all strains belonged to Lactic acid bacteria. All isolates were susceptible to more than two antibiotics. The diameter of the zone of inhibition ranged from 1-23 mm. The highest zone of inhibition was observed in isolates I-6 against chloromphenicol (23 mm) while the lowest zone of inhibition was observed in isolates I-2 against erythromycin (1 mm). With fermentation the biochemical and sensory qualities of idli batter were changed. Lactic Acid Bacteria isolates showed different sensitivity towards antibiotics tested.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Lactic Acid Bacteria Isolated from Idli Batter and their Susceptibility to Antibiotics

2021

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“…The fermentation period must allow a definite leavening (two-to threefold increase in volume) of the batter and development of a pleasant acid fl avor. The fermented batter is poured into small cups (8 to 10 cm in diameter) and steamed in a covered pan to yield a soft, spongy product (39). The open texture is attributed to the protein (globulin) and polysaccharide (arabinogalactan) in black gram (71).…”

Section: Idlimentioning

confidence: 99%

“…L. mesenteroides is the most commonly encountered bacterium, followed by Lb. fermentum, Enterococcus faecalis, and Pediococcus dextrinicus (39). During fermentation, along with L. mesenteroides, yeasts such as S. cerevisiae, Debaryomyces hansenii, Pichia anomala, and Trichosporon pullulans are predominant, and Trichosporon cutaneum develops subsequently.…”

Section: Idlimentioning

confidence: 99%

Indigenous Fermented Foods

Nout¹,

Sarkar²,

Beuchat³

2001

Biotechnology Set

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This publication is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

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“…The fermentation of idli demonstrates a leavening action caused by the activity of the heterofermentative lactic acid bacterium, Leu. mesenteroides (Mukherjee et al, 1965). Soni and Sandhu (1989) enumerated lactic acid bacteria in the fermented batter and found them ranging from 10 6 -10 9 /g that included Leuconostoc mesenteroides, Enterococcus faecalis, Lactobacillus fermentum and Pediococcus cerevisiae essential for leavening of batter and acid production in idli.…”

Section: Introdcutionmentioning

confidence: 99%

Enumeration of Microflora from Ingredients and Idli Batter

Angadi

Ramachandra

Puranik

et al. 2021

AJDFR

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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 log10 cfu/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.

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Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India

Cited by 54 publications

References 1 publication

Characterization of Lactic Acid Bacteria Isolated from <em>Idli</em> Batter and their Susceptibility to Antibiotics

Characterization of Lactic Acid Bacteria Isolated from <em>Idli</em> Batter and their Susceptibility to Antibiotics

Indigenous Fermented Foods

Enumeration of Microflora from Ingredients and Idli Batter

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