Question

Which microorganism are useful in dosa? ​

Answer 1

Answer:

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Explanation:

★Leuconostoc mesenteroides, Streptococcus faecalis, Lactobacillus fermentum and Bacillus amyloliquefaciens were the predominant bacteria responsible for souring and leavening of dosa batter. Yeasts whenever present, belonged mainly to Saccharomyces cerevisiae, Debaryomyces hansenii and Trichosporon beigelli.

Answer 2

Answer:

leuconostoc mesenteroids , streptococcus faecalis , lactobacillus fermentum and bacillus

amyloliquefaciens were the predominant bacteria responsible for souring and leavening of dosa batter.

Explanation:

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