Abstract
‘Idly’ is a traditional fermented food prevalent in Southern India as a snack. Normally lactic acid fermentation develops and produces leavening and pleasant sour flavor. Lactic acid bacteria from ‘idly’ are different from those found in milk products as heterofermentative members and pediococci are normally found. Lactic acid bacteria from ‘idly’ were found to be effectively antimutagenic towards food borne mutagens by Salmonella microsome assay as well as in vitro binding studies.
