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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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A Novel Millet-Based Probiotic Fermented Food for the Developing World.

Elisa Di Stefano1,2, Jessica White3, Shannon Seney4

  • 1Food Microbiology, University of Wageningen, 6708 PB Wageningen, The Netherlands. elisa.distefano@wur.nl.

Nutrients
|May 23, 2017
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Summary

The Fiti sachet, containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, effectively ferments millet, reducing phytic acid and enhancing nutrient bioavailability. This probiotic can be used for fermented millet when milk is scarce.

Keywords:
cerealfermentationmilletprobioticsub-Saharan Africayogurt

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Nutritional Science

Background:

  • Probiotic yogurt sachets with Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106 are utilized in developing regions for health benefits.
  • Cereal fermentation, particularly millet, holds cultural significance in sub-Saharan Africa.

Purpose of the Study:

  • To evaluate the fermentation potential of millet using the Fiti sachet probiotic consortium.
  • To assess the impact of probiotic fermentation on millet's nutritional profile, specifically phytic acid content.

Main Methods:

  • Investigated the fermentation capability of millet with the Fiti sachet consortium (Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106).
  • Measured bacterial growth (log CFU/mL) and maximum specific growth rate (μmax) in millet-based media.
  • Quantified organic acids, including phytic acid, and conducted sensory evaluations.

Main Results:

  • Significant increases in Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106 counts were observed in 8% millet-water medium.
  • Optimal growth conditions for individual probiotics were identified based on sugar utilization.
  • Fermentation reduced phytic acid levels, enhancing micronutrient bioavailability, with fermented milk being sensorially preferred.

Conclusions:

  • The Fiti sachet probiotic consortium can successfully ferment millet, offering a viable alternative to fermented milk.
  • This expands the utility of the probiotic sachets, especially when milk supplies are limited.
  • Fermented millet presents an opportunity to leverage locally grown grains and improve nutrition in African communities.