Which Bacteria Can React with Orid Dal ?

 

ORID DAL

Orid dal (split and dehusked black gram) is a nutritious and versatile lentil that can be fermented by various bacteria, including:

Beneficial Bacteria

1. Rhizopus oligosporus: This fungus is commonly used to ferment orid dal, producing compounds like tempeh.

2. Aspergillus oryzae: This fungus is used to ferment orid dal, producing enzymes like amylase and lipase.

3. Lactobacillus plantarum: This lactic acid bacteria (LAB) is commonly found in fermented orid dal, producing lactic acid and improving texture.

4. Bacillus subtilis: This bacterium is often used as a starter culture for fermenting orid dal, producing compounds like nattokinase.

Pathogenic Bacteria (To Be Avoided)

1. Escherichia coli (E. coli): This bacterium can contaminate orid dal, especially if not stored or handled properly.

2. Salmonella: This bacterium can also contaminate orid dal, leading to foodborne illnesses.

3. Staphylococcus aureus: This bacterium can produce toxins that can contaminate orid dal, especially if not stored or handled properly.

To ensure safe and healthy fermentation of orid dal, follow proper food safety guidelines, including:

*Using clean equipment and storage containers

*Handling orid dal safely to prevent contamination

*Storing orid dal in a cool, dry place

*Monitoring fermentation temperature and time

*Using starter cultures or probiotics to promote beneficial bacteria growth

Purchase Dal via Online - www.seenaavaanaa.com