Involvement of yeast flora in idli batter fermentation.

Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1985) Involvement of yeast flora in idli batter fermentation. Journal of Food Science and Technology, 22 (2). 88-90, 5 ref..

PDF Journal of Food Science and Technology, India, Volume-22(2 (1985) 88-90.pdf - Published Version Restricted to Registered users only Download (129kB)

Abstract

Yeast flora responsible for gas production during fermentation of idli batter (wet ground mixture of rice and Phaseolus mungo) was found to consist of Hansenula anamola, Candida glabrata, C. tropicalis, C. sake, Torulopsis candida, C. krusei, T. holmii and Trichosporon pullulans. Sources of these yeast strains were surfaces of stone grinders used for preparation of batter and also parboiled rice used in batter preparation. Of the several yeast strains identified, Torulopsis holmii had a higher fermentation rate than other strains. Organoleptic tests indicated that idlis prepared from batter fermented by T. holmii are better in taste, flavour, texture and overall acceptability. Addition of glucose (1%) did not significantly improve fermentation efficiency. GLC analysis of constituent gases released during batter fermentation by yeasts indicated mainly dinstinct CO2 peaks compared to H2 produced in batter fermented by Leuconostoc mesenteroides.

Item Type:	Article
Uncontrolled Keywords:	FERMENTATION-; idli batters, yeasts flora during fermentation of; YEASTS-; RICE-; LEGUMES-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 10:50
Last Modified:	22 Jun 2016 10:50
URI:	http://ir.cftri.res.in/id/eprint/6613

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