USA: +1-585-535-1023

UK: +44-208-133-5697

AUS: +61-280-07-5697


(i)                 Idli: It is a favourite dish of southern India which is prepared by soaking the rice and black gram in water. After grinding, the batter is added with a little salt and, then, is allowed to ferment for 10-12 hours. The fermenting microorganisms are predominantly Leuconostoc sp., Pediococcus, and Streptococcus sp. The batter increases in volume and gets sour due to formation of lactic acid and acetic acid along with CO2,

(ii)               Pickles: Pickles are also the result of fermentation of vegetables and fruits to produce
lactic acid by the salt tolerant Lactobacillus sp. in 6-8 weeks. The added salt inhibits the growth of unwanted microorganisms.

(iii)             Fermented Soybean: In Asia the cooked soybean (Glycine max) is fermented with Rhizopus oligosporus to yield tempeh. Soybean can also be fermented along with wheat flour by Aspergillus oryzae to produce soy sauce. Fermentation breaks down the starch, proteins, pectins, etc. to simpler products.