[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Development and Evaluation of Idli batter starter culture

Sangeetha, K. N. (2007) Development and Evaluation of Idli batter starter culture. [Student Project Report]

[img] PDF
PR-271.pdf
Restricted to Repository staff only

Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Idli a traditional cereal or legume based naturally fermented steamed product with soft and spongy texture is highly popular food. Idli fermentation is essentially an autofermentation which depends on the environmental inoculum. On many occasions, inconsistent quality in final product occurs due to the process of natural fermentation. This may be the result of lack of proper fermenting micro flora. Thus selection of suitable starter culture is an important aspect for the quality of final product which produces lactic acid at the end of the carbohydrate fermentation and it inhibits the growth of other microbes. Contamination is done by the food borne pathogens like Listeria monocytogens, Staphylococcus aureus. Listeriosis outbreaks could be linked to consumption of contaminated products. To prevent this contamination, application of bacteriocins and antibiotics to food products has been investigated. In recent years, the inhibitory effect of enterocin (bacteriocin produced by enterococci) to food products has been investigated widely. Enterococcus faecium was characterized as thermostable, hydrophobic substance with broad antimicrobial activity against Gram-positive and Gram-negative bacteria.
Uncontrolled Keywords: Listeria monocytogens Idli batter fermentation starter culture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 12:00
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1361

Actions (login required)

View Item View Item