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Veena Stores idli batter rich in good microbes, study finds
Veena Stores in Malleswaram, a Bengaluru institution for idlis and vadas, has scientific backing for its unique taste. A study published in 2019 in a leading journal found that idli batter from…
Veena Stores in Malleswaram, a Bengaluru institution for idlis and vadas, has scientific backing for its unique taste. A study published in 2019 in a leading journal found that idli batter from the eatery contained a richer diversity of beneficial microbes compared to samples from Pune eateries and homes.
The research was prompted by a doctoral student's interest in the microbes behind idli fermentation. A former Indian Institute of Science student, who later became a scientist, obtained a batter sample from Veena Stores for the study. The results confirmed that the batter's microbial profile contributed to the texture and flavour of the idlis.
The study was led by the scientist, who had been a regular at Veena Stores during his IISc days. The findings provide a scientific explanation for the popularity of the outlet's idlis, which have been a favourite for decades among IISc students and locals.
Indian Opinion Analysis
The study adds a microbial dimension to Bengaluru's food culture, where small eateries like Veena Stores have long drawn crowds without scientific validation. Fermented foods like idli rely on naturally occurring lactic acid bacteria, but the specific composition varies by environment, ingredients, and handling. The research suggests that traditional practices at Veena Stores preserve a microbial ecosystem that commercial or home preparations may lack. For food scientists, the finding raises questions about whether such microbial diversity can be replicated or maintained as the city's food scene modernises. The next step could be further research into how specific microbes influence flavour, potentially aiding artisanal food production.
Source: deccanherald.com
This brief was synthesised by AI from the source linked above.
