International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 1718-1724

Phenotypic Identification of Lactic Isolates Obtained from Fermented Idli Batter
Viswanatha Angadi*, C. Ramkumar, Jayashri P. Hiremath and R. Prabha
Dept. of Dairy Microbiology, Dairy Science College, Bangalore, India
*Corresponding author

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.

Keywords: Idli batter, Fermentation, Characterization, Lactobacillus, Pediococci, Weisella, Leuconostoc, and Enterococci

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How to cite this article:

Viswanatha Angadi, C. Ramkumar, Jayashri P. Hiremath and Prabha, R. 2021. Phenotypic Identification of Lactic Isolates Obtained from Fermented Idli Batter.Int.J.Curr.Microbiol.App.Sci. 10(3): 1718-1724. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.