Khetarpaul N, Chauhan B M
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1991 Oct;41(4):321-7. doi: 10.1007/BF02310626.
Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).
首先由酵母（糖化酵母或酿酒酵母）在30℃下进行72小时的顺序培养发酵，然后再由乳酸菌（短乳杆菌或发酵乳杆菌）在30℃下继续发酵72小时，这使得珍珠粟粉中的植酸和多酚含量显著降低。糖化酵母和短乳杆菌组合发酵几乎能去除珍珠粟粉中的植酸。糖化酵母与两种乳酸菌的组合比酿酒酵母更有效地降低了植酸含量。由酿酒酵母和短乳杆菌以及糖化酵母和短乳杆菌组合发酵的产品具有最高的蛋白质和淀粉消化率（体外）。
