Isolation and enumeration of probiotic microorganisms from fermented idli batter

Abstract

© 2021 Soniya Shetty et al. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Abstract Probiotics are defined as nonpathogenic living microorganisms, that have beneficial effects on host health. The most important and frequently used functional food compounds are probiotics and fermented foods. Functional foods have numerous beneficial nutritional effects. Probiotics dairy foods, idli, dhokla, pickles etc are traditional Indian foods that beneficially affect the host. They improve survival and implantation of live microbial supplements. In our study, probiotics were isolated from Fermented Idli batter. There is a difference observed in the pH of fermented idli batter. It decreases from 6 to 4.3-5.3 during fermentation. Yeasts were isolated from the fermented batter on Sabouraud s agar. Serial dilutions were performed, furthermore spread plate of these dilutions upto 10-5 was done on Rogosa agar plates and incubated for 72 h in a candle jar under microaerophilic condition. Colonies of lactic acid bacteria were observed on Rogosa agar plate. The count of bacteria in the fermented batter was 108 cells/ ml. This experiment shows the presence of probiotic microorganisms, both bacteria and yeasts. Lactic acid bacteria and yeasts facilitate idli batter fermentation thereby enhancing their nutritional value and development of desirable texture and flavor.