Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas

Abstract

Selroti is an ethnic fermented rice food of the Himalayas. A total of 125 samples of selroti batters were collected from different villages and markets of the Himalayas. The microbial population of selroti batters showed that lactic acid bacteria (LAB) were present in viable numbers above 10⁸ cfu/g, followed by yeasts at 10⁵ cfu/g. LAB Leuconostoc mesenteroides, Enterococcus faecium, Pediococcus pentosaceus and Lactobacillus curvatus and yeasts Saccharomyces cerevisiae, Saccharomyces kluyveri, Debaryomyces hansenii, Pichia burtonii, and Zygosaccharomyces rouxii were identified. The most prevalent LAB and yeasts in selroti batters were Leuc. mesenteroids (42.9%) and S. cerevisiae (35.6%). Molds and pathogenic bacteria were not detected. It was observed that seasons affect the development and prevalence of microorganisms in the fermented batters. LAB and yeast strains were screened for their acidifying and coagulating capacity, and it was found that most of the LAB strains acidified with lowering of pH up to 4.3. These strains showed a wide spectrum of enzymatic profiles in commercial API-zym kits. All strains of LAB showed antimicrobial activities under the applied condition. The nutritional value of fermented batters was found to be increased. This is the first report on selroti concerning its microbiology and nutritional value.

Keywords:

• fermented food
• LAB
• Selroti
• yeasts