Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

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.

First Development of a Biotechnological Ferment Based on a Consorsium of the Genus <i>Bacillus</i> for the Optimization of the Fermentation Process of Cassava Tubers

“…Immobilized Cells of Bacillus circulans ATCC 21783 on palm curtain for fermentation and Daqu (a traditional fermentation starter for the production of baijiu and vinegar) and its derived products have been demonstrated [19] [20]. In addition Bacillus strains were further used as starters and tested for their ability to ferment several foods [21]. Bacteria belonging to the genus Bacillus isolated in this work are able to ferment alone the tubers between 40 hours and 72 hours.…”

Microbial safety and probiotic potential of packaged yogurt products in Pakistan

“…Several LAB species, such as L. mesenteroides , L. fermentum , and L. acidophilus that can act both as beneficial probiotics and aids to fermentation were recovered from our samples. L. mesenteroides strains have been used as dairy starters (Akabanda, Owusu‐Kwarteng, Tano‐Debrah, Parkouda, & Jespersen, ; Hati, Mandal, & Prajapati, ), and was previously isolated from fermented vegetables (Anisha, Anandham, Kwon, Gandhi, & Gopal, ; Dallal, Zamaniahari, Davoodabadi, Hosseini, & Rajabi, ). However, these fermentation abilities are highly strain‐specific (Lampert et al, ).…”

“…A similar nonhemolytic behavior and resistance to most antibiotics can be seen in our isolates. Other isolates, including B. paralicheniformis and B. tequilensis , have been used as starter cultures in nondairy fermented foods (Anisha et al, ; Dunlap, Kwon, Rooney, & Kim, ) (Chen, Liu, Liu, Wang, & Che, ; Wang et al, ). The presence of an emerging multidrug‐resistant pathogen, E. fergusonii (Glover, Wentzel, Jenkins, & Van Vuuren, ), in brand A yogurt is of grave concern.…”

In vitro Evaluation of Antimicrobial Activity of Lactic Acid Bacteria Isolated From Fermented Fruit Mix - Indian Traditional Fermented Foods, Against Selected Food Borne Pathogens

“…The samples for the isolation of LAB were taken from three different abodes of Tamil Nadu of Southern region. Ten (10) g of each sample were mixed with sterile 90 ml of sterile saline solution (0.85 g/l NaCl) and serially diluted according to Anisha et al (2015). Isolation as well as culturing of LAB was done using the Trypticase Soy (TS) media.…”