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Question

(B) The dough used for making $Dosa$ and $Idli$ is fermented by bacteria. This fermentation process is primarily carried out by $Lactic$ $Acid$ $Bacte

Vedclass · Accepted Answer

Lactic acid bacteria

Vedclass · Answer

(B) The dough used for making $Dosa$ and $Idli$ is fermented by bacteria. This fermentation process is primarily carried out by $Lactic$ $Acid$ $Bacteria$ $(LAB)$,such as $Leuconostoc$ and $Streptococcus$ species. These bacteria produce carbon dioxide $(CO_2)$ during fermentation,which causes the dough to puff up or rise,giving the food its characteristic texture and flavor.

Which microbes are important for preparing food items like $Dosa$ and $Idli$?

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