write the molecular formula and the of the chemical used in the prepaprałion of idli and dosa?
please answer this question
Answers
Answered by
5
The micro-organisms essential for characteristic changes in the batter were identified and isolated. While there is a sequential shift in the bacterial flora, Leuconostoc mesenteroides was found to be the primary microorganism responsible for souring as well as gas production. So, Bacteria is the correct answer.
1. Lactobacillus is the prevalent bacteria known for dosa batter souring and leavening. So, Lactobacillus is an incorrect answer.
2. A virus is a microscopic level infectious agent which only replicates within an organism's living cells. So, the virus is an incorrect answer.
3. Yeast generated flavour, enzymes, and assisted in starch saccharification. So, yeast is an incorrect answer.
Similar questions