Sharma A, Kapoor A C
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1996 Apr;49(3):241-52. doi: 10.1007/BF01093221.
Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30 degrees C for 48 hours with Lactobacillus plantarum (LP) and Rhodotorula (R) isolated from naturally fermented pearl millet and Lactobacillus acidophilus (LA), Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp + R and NF caused a significant increase in polyphenols.
珍珠粟（黍稷）分别用乳酸菌或酵母单独发酵、混合发酵，并在经过研磨、浸泡、去皮、干热处理、高压灭菌和发芽等各种加工处理后，与天然微生物群一起发酵。使用从天然发酵珍珠粟中分离出的植物乳杆菌（LP）和红酵母（R）以及嗜酸乳杆菌（LA）、产朊假丝酵母（CU）和天然微生物群（NF）在30℃下进行48小时的发酵。发芽和高压灭菌以及去皮和高压灭菌是降低植酸、淀粉酶抑制剂和多酚最有效的加工处理方法。由于发酵，这些抗营养物质进一步减少。在一些样品中，尤其是浸泡、去皮和发芽的样品中，发酵后植酸和淀粉酶抑制剂被完全消除。一般来说，多酚的变化不显著，但用LP + R和NF发酵会导致多酚显著增加。
