Fermentation Technology involved

in production of Microbiologically-
Fermented Food products

Dr. Lopamudra Choudhury

Ph.D., M. Phil, M.Sc. GATE

1) IDLI
Definition
• Idlies are spongy pancakes, prepared by steaming the
fermented batter consisting of rice and black gram grains
and served with spicy side dishes (sambar or chutney), and are
consumed as breakfast food in South India since 1100 A.D.

• Nature:
 Fermented food of
acidified and leavened type.
Method of production
Decorticated black gram – Urad dahl Rice (Oryza sativa)
(Vigna mungo) 3 parts taken

1 part taken

washed washed

Soaked in water overnight (3-10 hrs ) Soaked in water overnight (3-10 hrs )

Ground to a fine paste Ground to a fine paste

The 2 pastes are then mixed together with salt & water (volume of water to be added depends on the
rice: black gram-dahl ratio; varies between 1.5-2.2 X the dry weight of the ingredients) and made
into a smooth batter.

Batter is left to ferment at 31-41°C for 12-24 hrs by the natural microflora originally present in the
ingredients.
• Importance of soaking overnight:

I. Provides extra fermentation time.

II. Provides good growth of microorganisms required for
fermentation.

• Source of microorganisms needed for fermentation:

I. Rice: soaked in water supports the growth of YEASTS.

II. Black gram-dahl: soaked in water is the source of soluble

nutrientsfor lactic acid bacteria (LAB).
Microorganisms participating in Idli Fermentation

• Rate of growth of microorganisms is exceedingly high during

soaking and early stages of fermentation.

BACTERIA

• BACTERIA:
Bacteria identified as part of normal microflora of the ingredients
(black gram dahl) are the following LAB:

Leuconostoc mesenteroides, Lactobacillus fermentum,

Lactobacillus delbrueckii, Lactococcus lactis, Streptococcus
faecalis and Pediococcus cerevisiae.
• Leuconostoc mesenteroides:
 95% of total bacterial population;
 Responsible for souring (acid production) and gas production.
 Grows first in the batter and leaven it.

• Later Streptococcus faecalis is found grow in batter.

• Still later, Pediococcus cerevisiae is found to grow.

• Role of LAB:
1. Acid and gas production.
2. Reducing the pH of the batter to 4.5, that is optimum for the
yeast growth and activity.
 YEASTS
• Yeasts identified as part of normal microflora of the ingredients
(rice): Saccharomyces cerevisiae, Debaryomyces hansenii,
Hansenula anomala, Trichosporon beigelli, T. pullulans and
Torulopsis candida.

Saccharomyces cerevisiae Debaryomyces hansenii

• Role of yeasts:
1. Gives characteristic consistency, appearance and flavor of idli.
2. Impart acidity.
3. Torulopsis (Candida) also produce gas.
How to know that Fermentation has taken place?

1. By seeing the leavening of the batter after

incubation period;

2. By observing for the acidification of the batter.

  Changes taking place during idli
fermentation
• The pH decreases from 6.0 to 4.5 (acidity increases from 3.2 to
19.0 ml of 0.1 N lactic acid / 25 gm of idli batter);

• The volume of idli batter increases, ranging from 1.6 to 3.1 X its
original volume.

• Soluble solids and non-protein N generally show a slight increase

during fermentation.

• Reducing sugars and soluble N have been found to decline.

• Fermentation increases the amino-nitrogen, free sugars, thiamine,

riboflavin and inorganic phosphate content, as well as the sensory
qualities of idli.
Importance of Idli

1. Nourishing;

2. Easily digestible.