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 |