Which bacteria present in idli batter?

The fermentation of idli batter is attributed to various species of bacteria that are naturally present in the batter ingredients, primarily rice and lentils. The dominant bacterial species responsible for the fermentation process are:

1. Lactobacillus

- Lactobacillus delbrueckii

- Lactobacillus brevis

- Lactobacillus plantarum

2. Pediococcus

- Pediococcus acidilactici

3. Streptococcus

- Streptococcus faecalis

4. Leuconostoc

- Leuconostoc mesenteroides

5. Bacillus

- Bacillus subtilis

These bacteria consume the carbohydrates present in the rice and lentils and convert them into lactic acid, carbon dioxide, and other flavor compounds. Lactic acid is responsible for the characteristic sour taste of idlis, while carbon dioxide contributes to the fluffiness and softness of the fermented batter.