Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India1
AUTOR(ES)
Mukherjee, S. K.
RESUMO
The fermentation of the batter of idli, a fermented food of India, was studied. The microorganisms responsible for the characteristic changes in the batter were isolated and identified. Although there is a sequential change in the bacterial flora, the predominant microorganism responsible for souring, as well as for gas production, was found to be Leuconostoc mesenteroides. In the later stages of fermentation, growth of Streptococcus faecalis and, still later, of Pediococcus cerevisiae becomes significant. The fermentation of idli demonstrates a leavening action caused by the activity of the heterofermentative lactic acid bacterium, L. mesenteroides. As far as is known, this is the first record of a leavening action produced exclusively by the activity of a lactic acid bacterium.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1058226Documentos Relacionados
- Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India
- Molecular characterization of lactobacilli isolated from fermented idli batter
- Cell Wall Constituents of Leuconostoc citrovorum and Leuconostoc mesenteroides1
- Identification of a Replicon from pTXL1, a Small Cryptic Plasmid from Leuconostoc mesenteroides subsp. mesenteroides Y110, and Development of a Food-Grade Vector
- Kinases in Leuconostoc mesenteroides
