National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Naturally fermented foods have an array of microorganisms which play a major role in fermentation of food constituents, improve the sensory characteristics and biological value of foods. It’s important to know the predominant microflora and their characteristics for thorough understanding. In this study an attempt is made to enumerate and characterize the predominant lactic cultures in fermented idli batter. Isolates obtained were characterized through preliminary tests, viz. Gram’s staining, catalase test, CO2 from glucose, growth in litmus milk and specific tests like dextran production on sucrose agar and specific sugar fermentationtests. All the lactic isolates were Gram positive, catalase negative, non-motile, non-spore formers with acid, reduction & coagulation in litmus milk. Out of 18 isolates, seven isolates were identified as Leuconostoc spp., four isolates as Weissella spp., four as Pediococcus spp., two as Lactobacillus spp. and one as Enterococcus spp.
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