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Table 3 Nutritional and functional effects of different probiotic strains on cereals and millets (Verni et al. 2019)

From: Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains

Probiotic strain Effect
Lactobacillus plantarum LB1 Increase antioxidant activity
Increase phenolic content
Decrease anti-nutritional factors
Lactobacillus brevis High fibre solubility
Increase peptide and free amino acid content
Lactobacillus bulgaricus High fibre solubility
Increase peptide and free amino acid content
Lactobacillus rhamnosus GR1 Increase folic acid
High fibre solubility
Saccharomyces cerevisiae Anti-stress
Anti-fatigue
Anticancer
Bacillus subtilis Antioxidant
Debaryomyces hansenii Production of phenolics and xylitol
Lactobacillus reuteri Increase of gamma-linolenic acid and β-carotene