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Appl Environ Microbiol. 1965 March; 13(2): 227-231
Copyright © 1965 American Society for Microbiology. All Rights Reserved.

Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India¹

New York State Agricultural Experiment Station, Cornell University, Geneva, New York

ABSTRACT

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.

¹ Journal paper no. 1414, New York State Agricultural Experiment Station, Cornell University, Geneva.