when we preserve idly and dosa dough at our home, we will notice the small of alcohol which microorganism is Caused that smell?
Answers
Answer:
yeast is responsible for causing that smell
Answer:
Fermentation is a process of chemical breakdown of any substance by Bacteria, Yeast or Microorganisms.
Explanation:
The batter for dosas is made of rice and urad dal. And the fermentation of dosa or idli shows a leavening action caused by the heterofermentative lactic acid bacterium, L. mesenteroides.
L. mesenteroides or Leuconostoc mesenteroides is the organism inducing reaction and chemical breakdown is occuring in the batter. Hence, L. mesenteroides; are responsible for producing smell of Alcohol.
Because, when we keep idli or dosa dough for longer than it should be, the carbon dioxide produced by yeast produces too much alcohol, resulting in an alcohol smell.
