Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: <i>Saccharomyces boulardii</i> (FPM1), <i>Sa...

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Bibliographic Details
Main Authors: Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
phenols
oligoelements
combined microrganisms
proteolysis
resistant starch
<i>Bifidobacterium breve</i>
Online Access:https://www.mdpi.com/2304-8158/12/4/748

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