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Provedor de dados:  BJM
País:  Brazil
Título:  Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
Autores:  Anisha,Anvar Hussain Noorul
Anandham,Rangasamy
Kwon,Soon Woo
Gandhi,Pandiyan Indira
Gopal,Nellaiappan Olaganathan
Data:  2015-12-01
Ano:  2015
Palavras-chave:  Adhirasam
Fermented cereal product
Bacillus
South Indian dessert
Resumo:  Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000401183
Editor:  Sociedade Brasileira de Microbiologia
Relação:  10.1590/S1517-838246420140409
Formato:  text/html
Fonte:  Brazilian Journal of Microbiology v.46 n.4 2015
Direitos:  info:eu-repo/semantics/openAccess
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