Table 1.

Minimum inhibitory concentration (ppm) of various essential oils against LAB and yeast cultures and concentration of essential oils incorporated in batter and accepted in cooked idlis by sensory panelist

Essential oil	Effect	MIC (ppm)a						Upper limit of concentration of essential oils accepted in idli (ppm)
		L.m	L.p	L.c	L.a	P.p	C.v
Asafoetida	Static	270	360	270	330	300	270	1000
Black pepper	Static	270	330	300	300	300	330	1200
White pepper	Static	300	360	300	330	330	330	1400
Coriander	Static	1500	1500	1125	1125	1000	1000	N.A.
Clove	Static	400	500	500	500	500	600	N.A.
Cumin	Static	450	550	500	550	450	500	700
Fennel	Static	240	200	200	200	200	240	N.A.
Garlic	Static	3000	3500	3500	3500	3500	4000	1200
Ginger	Static	250	250	250	250	250	225	1000
Parsley seeds	Static	1250	1250	1250	1250	1250	1250	N.A.
Mustard	Cidal	80	80	80	60	80	40	1200

L.m, Leuconostoc mesenteroides; L.p, Lactobacillus plantarum; L.c, Lactobacillus casei; L.a, Lactobacillus acidophilus; P.p, Pediococcus pentosaceus; C.v, Candida versatilis; N.A., Not acceptable at 500 ppm

^aMean value of triplicate determinations reported with S.D. being negligible