NDLI: Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food

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Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food

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Journal of Food Science and Technology : Volume 48, Issue 3, June 2011

Journal of Food Science and Technology : Volume 48, Issue 2, April 2011

Journal of Food Science and Technology : Volume 48, Issue 1, February 2011

Journal of Food Science and Technology : Volume 47

Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food

Content Provider	Springer Nature Link
Author	Roy, A. Moktan, B. Sarkar, P. K.
Copyright Year	2010
Abstract	Wadi is a hollow, brittle, ball- or cone-shaped popular traditional legume-based product of many countries in the Indian Subcontinent. To prepare wadi, blackgram (Phaseolus mungo L.) dhal (dehusked split seeds) was soaked, ground to a soft dough, fermented for 10 h in a closed container, moulded into balls or cones and dried for ~60 h (repeating a cycle of 8 h sun-drying at 29–33 °C and then 16 h shade-drying at 28–30 °C). This study aims at understanding the fate of some selected foodborne bacterial pathogens during a chance contamination of blackgram dough at the time of preparing wadi. Uninoculated dough, during the course of its processing to wadi, remained free from Staphylococcus aureus and Escherichia coli, but got contained by Bacillus cereus during the first 10 h of fermentation and also the next 24 h of drying wadi. B. cereus, when spiked into freshly prepared dough at a load of 5.2 log cfu/g, also diminished after 24 h of drying (detection limit (DL), 100 cfu/g). S. aureus (DL, 100 cfu/g) and E. coli (DL, 10 cfu/g) reached below the DL after 36 h of drying. After 10 h of fermentation and 36 h of drying, the moisture content decreased from initial 61.9 to 33.5%, and the pH declined from 6.0 to 4.8.
Starting Page	506
Ending Page	509
Page Count	4
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	4
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-12-30
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Wadi Bacillus cereus Staphylococcus aureus Escherichia coli Moisture pH Nutrition Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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