The effect of fermentation on the primary nutrients in foxtail millet (Setaria italica)

Antony, Usha; Sripriya, G.; Chandra, T.S.

doi:10.1016/0308-8146(95)00186-7

Cited by 47 publications

(16 citation statements)

References 16 publications

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“…Aldehydes are converted to alcohols by alcohol dehydrogenases during fermentation process [125]. Antony et al [121] in their study did not record any changes in the total lipid content during the millet fermentation with the endogenous microorganisms.…”

Section: Nutritional Value Of Cerealsmentioning

confidence: 81%

“…Peptides are converted to amino acids by the activity of lactic acid bacteria by the specific intracellular peptidases that are subsequently converted to the specific products influencing the aroma and taste of final products [120]. Antony and co-workers [121] in their study pointed out that the fermentation process does not generally significantly change the total protein content of cereals. However, in the case of yeast corn fermentation, Cui et al [122] found a significant increase (P < 0.05) in the total protein content.…”

Section: Nutritional Value Of Cerealsmentioning

confidence: 99%

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Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host-friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk-and water-based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 10 6 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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Section: Nutritional Value Of Cerealsmentioning

confidence: 81%

Section: Nutritional Value Of Cerealsmentioning

confidence: 99%

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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“…Bread and related products manufactured without baker's yeast resort to a sour ferment. Examples of such breads encompass Portuguese broa (Rocha et al 2003;Rocha 2011;Rocha andMalcata 2012, 2015), Finnish sour-rye bread (Salovaara and Hatunp€ a€ a 1984), German rye bread (Spicher and Werner 1988), San Francisco sourdough French bread (Kline and Sugihara 1971) and soda crackers (Sugihara 1985), wheat Italian panettone (Ottogalli et al 1996), Italian pandoro (Zorzanello and Sugihara 1982) and colomba (Sugihara 1977), Iranian Sangak bread (Azar et al 1977), and Sudanese Kisra (Abdalla et al 1988;Osman et al 2010), among other varieties found in Arabic and African countries and India, such as lavash, injera, idli and dhokla (Antony et al 1996;Salovaara 1998).…”

Section: Introductionmentioning

confidence: 99%

Microbial Ecology Dynamics in Portuguese Broa Sourdough

Rocha

Malcata

2016

Journal of Food Quality

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This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci. This less conventional approach unveiled the ubiquitous Bacillus genus throughout spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus and Bacillus were found to low levels after kneading, but became dominant by the end of regular (no aeration) fermentation. They apparently inhibit undesired rods and Staphylococcus, which were found to relatively high numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted for an important fraction of biodiversity, and pH decreased significantly reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of total viable counts, such a long‐term fermentation appeared to reach a quasi‐stationary state. Practical Applications Microbial studies encompassing a large set of culture media and incubation conditions were previously undertaken in samples of maize and rye flours, and sourdoughs for broa obtained from 14 artisanal producers and in two seasons. Microbial counts and identification unfolded a complex wild microbiota, and fermentation played a major effect upon all microbial groups. Flours and mother‐dough microbiota were characterized during storage afterward. A similar approach was followed here to ascertain the microbiological profile of a wide range of microorganisms throughout long‐term sourdough fermentation, in attempts to answer the questions: how microorganisms evolve, and how they respond to increasing aeration. These studies provide an innovative way to look at sourdough systems and microbial dynamics therein. Results showed the importance of increasing fermentation time to take full advantage of ecological competition against undesirable microorganisms, and emphasized the need for further studies to reveal the role of Bacillus in sourdough fermentations.

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“…Maize, and other cereals such as sorghum and millet, is typically employed in a variety of fermented cereal-based foods, especially in Africa, and also in the manufacture of alcoholic and non-alcoholic beverages, gruels and porridges, dump-Sudan, and dosai, appam, rabadi and ambali -in India (Antony et al 1996;Abdalla et al 1998;Salovaara 1998;Ampe and Miambi 2000;Annan et al 2003;Osman et al 2010). In Portugal, maize flour is used in combination with rye flour, salt and water to produce broa -a unique homebaked sourdough bread (Rocha andMalcata 1999, 2012;Rocha 2011).…”

Section: Introductionmentioning

confidence: 99%

Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

Rocha

Malcata

2015

Journal of Food Quality

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Besides water, maize and rye flour are the main constituents of broa -a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase + and catalase − ). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile. PRACTICAL APPLICATIONSBroa is a traditional sourdough bread made of maize (Zea mays) and rye (Secale cereale) flour. It is widely manufactured at farm level in Northern Portugal following ancient manufacturing procedures, and has earned the food specialty status (with an Appellation d'Origine Protégée label already granted). This research is expected to contribute to a better understanding of its microbiological dynamics (and related chemistry), thus effectively supporting health claims associated with its consumption and rational optimization of its technological process -both of which, in turn, will help to expand its market and economic value. The practical purpose of this research is to study the behavior of microflora during the storage period of mother-dough and flour samples for broa. To date, no research work had specifically tackled on this topic, yet the importance of this traditional specialty bread in the Portuguese economy fully justifies allocation of resources to elucidate the effects of processing on the final product.

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The effect of fermentation on the primary nutrients in foxtail millet (Setaria italica)

Cited by 47 publications

References 16 publications

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Microbial Ecology Dynamics in Portuguese Broa Sourdough

Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

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