Table 3.
Microbial counts (log10 CFU/g) in fermented idli batter without (control) and with added mustard essential oil (0.1%) and stored at 30 and 4 °C
| Days | Control | Mustard essential oil 0.1% | ||||
|---|---|---|---|---|---|---|
| TPC | LAB | Y&M | TPC | LAB | Y&M | |
| 30 °C | ||||||
| 12 h | 9.20 ± 0.18a | 9.11 ± 0.17a | 7.94 ± 0.02a | 9.13 ± 0.20c | 9.01 ± 0.21c | 7.77 ± 0.13d |
| 1 | 9.80 ± 0.06ab | 9.50 ± 0.16b | 8.28 ± 0.13b | 8.97 ± 0.02a | 8.52 ± 0.07a | 6.54 ± 0.11c |
| 3 | 9.93 ± 0.02ab | 9.76 ± 0.06b | 8.66 ± 0.05c | 8.84 ± 0.06a | 8.65 ± 0.08a | 6.25 ± 0.10b |
| 5 | 10.80 ± 0.60c | 10.22 ± 0.24c | 8.44 ± 0.12b | 9.08 ± 0.05b | 8.95 ± 0.07b | 6.03 ± 0.09a |
| 4 °C | ||||||
| 12 h | 8.97 ± 0.21ijk | 8.80 ± 0.10i | 7.84 ± 0.13jk | 8.94 ± 0.32k | 8.71 ± 0.21k | 7.80 ± 0.18m |
| 5 | 9.23 ± 0.15k | 9.15 ± 0.11j | 7.91 ± 0.18k | 8.90 ± 0.09k | 8.49 ± 0.08j | 6.24 ± 0.11l |
| 10 | 9.18 ± 0.16jk | 8.96 ± 0.06ij | 7.77 ± 0.14jk | 8.87 ± 0.14k | 8.43 ± 0.21j | 6.00 ± 0.10k |
| 20 | 8.94 ± 0.06ij | 8.72 ± 0.21i | 7.60 ± 0.10j | 8.60 ± 0.13j | 8.09 ± 0.16i | 5.71 ± 0.15j |
| 30 | 8.84 ± 0.12i | 8.66 ± 0.26i | 7.32 ± 0.10i | 8.32 ± 0.11i | 7.79 ± 0.10i | 5.48 ± 0.09i |
Mean ± S.D. of triplicate determination of each of three sets of batter. Different letters indicate a significant difference (p < 0.05) within the same column