Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Idli batter samples were prepared using lactic
starter cultures like Pediococcus pentosaceus (Pp), Enterococcus
faecium MTCC 5153 (Ef), Ent. faecium (IB2 Ef-
IB2), individually, along with the yeast culture, Candida
versatilis (Cv). Idli batter prepared using Ef and Ef-IB2
cultures gave better results, when evaluated for the rise in
batter volume (80 ml), level of CO2 production (23.8%),
titratable acidity 2.4–3.5% (lactic acid) and pH 4.3–4.4.
Storage stability of batter made with selected starter
cultures was determined by analyzing the idlis prepared
using the batter stored for 1 and 5 days for texture, nutrient
composition and sensory quality. Slight variations in the
results were seen among the idlis of different combination
of cultures, whereas these results are better than that of the
idlis made using naturally fermented idli batter. Sensory
profile of idlis prepared using starter cultures had a higher
score (3.9–4.4) compared to the control (3.6) for overall
acceptability.