Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli Article Swipe

PDF

Related Concepts

Fermentation Biology Leuconostoc Food science Leavening agent Metagenomics Weissella Firmicutes Population Temperature gradient gel electrophoresis Clostridium Lactobacillus Proteobacteria Microbiology Bacteria Biochemistry 16S ribosomal RNA Genetics Demography Gene Sociology

Madhvi Mandhania , Dhiraj Paul , Mangesh Suryavanshi , Lokesh Sharma , Somak Chowdhury , Sonal S. Diwanay , Sham Diwanay , Yogesh S. Shouche , Milind S. Patole ·

YOU? · · 2019 · Open Access · · DOI: https://doi.org/10.1128/aem.00368-19 · OA: W2943084840

This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bacterial population and its functional role in the process. The nature of idli fermentation was found to be more complex than other food fermentations due to the succession of the bacterial population. Further studies using metatranscriptomics and metabolomics may enhance the understanding of this complex fermentation process. Moreover, the presence of microorganisms with beneficial properties plausibly makes idli a suitable functional food.