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Sequential fermentation of pearl millet by yeasts and lactobacilli: changes in available carbohydrates content



Sequential fermentation of pearl millet by yeasts and lactobacilli: changes in available carbohydrates content



Food Chemistry 40(2): 235-240



Sequential culture fermentation with yeasts (Saccharomyces cerevisiae or Saccharomyces diastaticus) followed by lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) at 30 degrees C for 72 h each) significantly reduced the starch content of pearl millet flour. Starch content was the lowest when fermentation was carried out by S. diastaticus followed by L. brevis. All the sequential fementations significantly reduced the amount of total soluble, reducing and non-reducing sugars which may be ascribed to utilisation of sugars by the fermenting microflora.

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Accession: 002219155

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DOI: 10.1016/0308-8146(91)90108-z



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