Assessment of Microbial Growth in Fermented Batters

星厨是一家总部位于多伦多的公司，致力于了解发酵面糊的微生物群**，目标是寻找一种或多种可以加入的防腐剂，以稳定面糊的自然发酵过程并延长其保质期。发酵的南印度面糊是南印度菜肴的主食，在那里它们代表着一种快速、容易和负担得起的食物。为此，我们正在开发一种面团微生物群老化模型，该模型可以用来开发一种廉价而准确的面团新鲜度分析方法。该项目的范围是帮助星厨确定可能影响面糊自然发酵过程的细菌分布和因素(如水质**质量、原料、温度)。**了解以上内容将有助于星厨改进面糊的制造工艺、产品的稳定性和最终的保质期。**

Star Chefs is a Toronto-based company interested in understanding the microbiome of their fermented batters**with the goal of searching for one or more preservatives that can be incorporated to stabilize the natural**fermentation process of their batters and extend their shelf-lives. The fermented South Indian batters are staples**of South Indian cuisine where they represent a quick, easy, and affordable food. To that end, we are developing a**model of batter microbiome aging that can be used to develop an inexpensive and accurate assay of batter**freshness. The scope of the project is to help Star Chefs identify the bacterial profile and factors (such as water**quality, starting ingredients, temperature) that can affect the natural fermentation process of their batters.**Understanding the above will help Star Chefs improve their batter manufacturing process, stability of their**product and ultimately shelf life.**