Question:
The leavening in Idli batter is primarily due to _______
The leavening in Idli batter is primarily due to _______
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Unlike bread which relies on yeasts like Saccharomyces cerevisiae for leavening, traditional Indian idli batter relies on the lactic acid bacterium Leuconostoc mesenteroides for both leavening and acid production.
Updated On: Jul 10, 2026
- Aureobasidium spp.
- Leuconostoc mesenteroides
- Alcaligenes faecalis
- Saccharomyces cerevisiae
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Idli fermentation is a traditional, natural lactic acid fermentation process of a rice and black gram batter.
Step 2: Detailed Explanation:
During the fermentation process, Leuconostoc mesenteroides is the dominant microorganism.
It produces lactic acid, which lowers the pH of the batter, and carbon dioxide (\(CO_2\)) gas.
The generated gas becomes trapped in the viscous batter, causing it to rise (leaven) and resulting in a spongy texture after steaming.
Step 3: Final Answer:
Therefore, the leavening in Idli batter is primarily due to Leuconostoc mesenteroides.
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