Optimization of selected starter cultures combinations for idli batter fermentation

Abstract

Four bacterial strains viz., Lactobacillus casei NCDC 299, Lactobacillus rhamnosus MTCC 5462, Pediococcus cerevisiae NCIM 217 and Leuconostoc mesenteroides 029 and two yeast strains viz. Candida versatilis NCIM 3431 and Saccharomyces cerevisiae inoculum was prepared using sterilized paneer whey. Starters in different combinations were inoculated for controlled fermentation of idli batter. Idli batter fermented without the addition of cultures was also prepared as a control. The fermented batter samples were evaluated for batter volume rise (%), pH and acidity while idli prepared from the fermented batter was evaluated for sensory parameters by a trained panel of experts. Highly acceptable quality idli were prepared from batter fermented under controlled conditions at 30 oC for 14 h using combination of Lactobacillus rhamnosus MTCC 5462 (0.5%), Leuconostoc mesenteroides 029 (0.5%), Candida versatilis NCIM 3431 (0.5%) and Saccharomyces cerevisiae (0.5%) compared to idli prepared from naturally fermented idli batter.