Assessment of Microbial Growth in Fermented Batters

星星厨师是一家总部位于多伦多的公司，有兴趣了解他们发酵面糊的微生物组 **，目标是寻找一种或多种防腐剂，可以稳定他们的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美食的斯台普斯，它们代表了一种快速，简单和负担得起的食物。为此，我们正在开发一种面糊微生物组老化的模型，可用于开发一种廉价且准确的面糊新鲜度测定方法。该项目的范围是帮助星星厨师确定细菌概况和因素（如水 ** 质量，起始成分，温度），可以影响他们的面糊自然发酵过程。了解以上内容将有助于星星厨师改善他们的面糊制造过程，稳定他们的 ** 产品，并最终保质期 **。

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.**