Use of the backslopping method for accelerated and nutritionally enriched <i>idli</i> fermentation

Shrivastava, Neha; Ananthanarayan, Laxmi

doi:10.1002/jsfa.6923

Cited by 34 publications

(18 citation statements)

References 25 publications

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“…Through numerous studies on sourdough and backslopping, researchers have concluded that aerogenic capacity reaches 260-290 only after fermenting with backslopping for 12-14 hr. This conclusion was very similar to ours (Shrivastava & Ananthanarayan, 2015).…”

Section: Correlation Analysis Between Characteristics Of Rice Slurrsupporting

confidence: 93%

Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China

Zeng

Tang

Zhang

et al. 2020

Food Science & Nutrition

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Section: Correlation Analysis Between Characteristics Of Rice Slurrsupporting

confidence: 93%

Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China

Zeng

Tang

Zhang

et al. 2020

Food Science & Nutrition

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“…Undoubtedly, nutritional and health benefits of ferments are conferred by microorganisms involved in fermentation [44] and, in this sense, humans have been selecting favorable microorganisms and removing pathogen microorganisms by different strategies since ancient times [45]. Strategies may involve a spectrum of practices from spontaneous fermentation to more specific strategies that control the conditions of fermentation [46][47][48].…”

Section: Discussionmentioning

confidence: 99%

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Ojeda-Linares

Vallejo

Lappe-Oliveras

et al. 2020

J Ethnobiology Ethnomedicine

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Background: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. Methods: We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. Results: Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women.

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“…Traditionally, such products were associated with cultural identity and social aspects of communities and were most often prepared at the household-scale through the action of microorganisms and their enzymes [ 10 , 11 ]. Key characteristics of fermented foods and beverages are enhancements to flavor and/or appearance, preserved quality, prolonged shelf-life, reduced cooking time and prebiotic and probiotic properties that have benefits for increasing digestability and bioavailablilty of certain nutrients [ 12 – 19 ]. Various cultures around the world prepare and consume fermented products to enhance their basic diet including as a side dish, condiment, pickle, confection and beverage.…”

Section: Introductionmentioning

confidence: 99%

Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China

Hong

Zhuo

Lei

et al. 2015

J Ethnobiology Ethnomedicine

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BackgroundShui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices.MethodsField surveys were carried out that consisted of semi-structured surveys and plant species inventories. One hundred forty-nine informants in twenty Shui villages were interviewed between July 2012 and October 2014 to document knowledge associated with wild plants used as a liquor fermentation starter. The inventories involved plant voucher specimens and taxonomic identification of plant collections.ResultsA total of 103 species in 57 botanical families of wild plants were inventoried and documented that are traditionally used as starters for preparing fermented beverages by Shui communities. The majority of the species (93.2%) have multiple uses in addition to being used as a starter with medicinal purposes being the most prevalent. Shui women are the major harvesters and users of wild plants used as starters for preparing fermented beverages and transfer knowledge orally from mother to daughter.ConclusionsFindings from this study can serve as a basis for future investigation on fermented beverages and foods and associated knowledge and cultural practices. However, with rapid development, utilization of wild plants and the cultural systems that support them are at risk of erosion. Cultural preservation practices are necessary in Shui communities for the continued use and transmission of this ethnobiological knowledge as well as associated biodiversity.

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Use of the backslopping method for accelerated and nutritionally enriched idli fermentation

Abstract: Backslopping not only accelerated idli batter fermentation but also enhanced its nutritional value. A similar process can be designed for other fermented foods, to expedite fermentation thus reducing the time requirement.

Cited by 34 publications

References 25 publications

Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China

Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China

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