Khetarpaul N, Chauhan B M
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1990 Jul;40(3):167-73. doi: 10.1007/BF01104139.
Single as well as mixed culture fermentation by yeasts (S. diastaticus; S. cerevistiae) and lactobacilli (L. brevis; L. fermentum) at 30 degrees C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented by Saccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation by Saccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable.
酵母（糖化酵母；酿酒酵母）和乳酸菌（短乳杆菌；发酵乳杆菌）在30℃下进行单菌及混合菌发酵72小时，显著提高了珍珠粟粉的淀粉和蛋白质消化率（体外）。由淀粉水解酵母糖化酵母发酵的面粉具有最高的淀粉消化率，而酿酒酵母发酵则显著提高了面粉的体外蛋白质消化率。由发酵面粉制备的断奶混合物在感官上也被认为是可接受的。
