Browsing Faculty of Applied Science by Subject "Idli batter"

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Biochemical characterization and antibacterial potential of lactic acid bacteria from Idli batter and their influences on properties of batter

Bernard, D.; Jeyagowri, N.; Madhujith, T. (Faculty of Agriculture, University of Jaffna, 2021)

Idli is one of the flour-based foods fermented by lactic acid bacteria. This study was designed to characterize the lactic acid bacteria isolated from Idli batter and to determine their antibacterial activity. Physicochemical ...
Characterization of Lactic Acid Bacteria isolated from Idli Batter and their susceptibility to Antibiotics’

Bernard, D.; Jeyagowri, N.; Madhujith, T. (Postgraduate Institute of Agriculture (PGIA), 2021)

Idli is a common flour based fermented food prepared using lactic acid bacteria which bear probiotic properties, consumed in Sri Lanka and some parts of India. The objective of the present study was to characterize the ...
Isolation of Lactic Acid Bacteria from Idli Batter and Assessing their Antibacterial Potential

Bernard, D.; Jeyagowri, N.; Madhujith, T. (University of Jaffna, 2020)

Idli is one of the flour-based fermented foods that can potentially contain probiotic lactic acid bacteria. This study was designed to isolate and determine antibacterial activity of lactic acid bacteria from Idli batter, ...

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