Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet
1990
Khetarpaul, N. | Chauhan, B.M.
Single as well as mixed culture fermentations of pearl millet with yeasts (Saccharomyces cerevisiae or Saccharomyces diastaticus) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) significantly increased the total soluble sugars, reducing and non-reducing sugar content, with a simultaneous decrease in the starch content, of pearl millet flour. S. diastaticus and/or its combination with the lactobacilli hydrolysed the starch content to the maximum and, therefore, resulted in higher concentrations of total soluble, reducing and non-reducing sugars when compared to those of unfermented millet flour.
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