Development of fermented wheat flour using indigenous yeast lactic starter consortium

Abstract

This study aimed to develop fermented wheat flour (FWF) using native yeast lactic starter consortium isolated from dahi, a popular Indian fermented dairy product. Yeast and Lactic Acid Bacteria (LAB) were isolated from samples of local household dahi to assess their milk fermentation potential. Molecular methods were used to identify the LAB isolates, while yeast isolates were identified using a carbohydrate fermentation profile. Dahi samples were prepared with LAB isolate Lactiplantibacillus pentosus, and yeast isolate Candida spherica, and their combination showed superior sensory scores. The FWF was prepared using LAB, yeast and their combination, and sensory evaluation of FWF-based soup was performed. The FWF prepared had lower moisture (6%), carbohydrate (71.14%) and calorific value (345.4 kcal) content compared to commercially available wheat flour/atta. Microbiological analysis showed the absence of coliforms, E. coli and Staphylococcus aureus, indicating hygienic preparation and inhibition of spoilage and pathogenic bacteria. The low moisture content and acidic pH (4.4) of the FWF contributed to its storage stability. In conclusion, fermented wheat flour produced using native LAB from dahi is a costeffective, storage-stable functional food with live beneficial microorganisms, suitable for promoting gut health.

Keywords

• fermented wheat flour
• lactic acid bacteria
• fermentation
• cereal-based dairy products